Lemon Loaf Cake with Strawberry Swirl
Moist yogurt cake with refreshing lemon and a fruity strawberry swirl - simple loaf cake for every occasion! The perfect summer cake for happiness!
Servings: 1 loaf cake
Equipment
- Loaf cake pan (linked in the picture above)
- Kitchen spatula for folding in (linked in the picture above)
- Fine grater for the lemon zest (linked in the picture above)
- Big sieve for the flour (linked in the picture above)
Ingredients
- 200 g butter at room temperature
- 100 g white sugar
- 4 eggs at room temperature
- 200 g plain yoghurt
- 1 organic lemon
- 1 tbsp limoncello (italian lemon liqueur) optional
- 1 pinch of salt
- 250 g all purpose flour
- 1 tsp backing powder
- 100 g strawberry jam should not be too jellied, otherwise mix it with some water
Instructions
- Preheat the oven to 170 degrees Celsius or 338 degrees Fahrenheit.
- Stir the soft butter and sugar creamy with a whisk or in a stand mixer. Step by step, stir in the eggs, then the yogurt, the limoncello and a pinch of salt. Rub the zest of the whole lemon with a fine grater and squeeze the juice from half the lemon and add both to the dough.
- Sift the flour and baking powder into the dough with a large sieve to prevent lumps. Then gently fold in the flour with a spatula. But do not stir for longer than it takes for the flour to completely bond with the dough; otherwise, the dough will become sticky and hard.
- Place half of the dough into a loaf pan with baking paper and then top it with some strawberry jam. Drive through the dough with the back of a fork to mix it slightly with the dough - but you should still see the "swirl". Place the remaining dough on top and repeat the process once again.
- Bake the cake in the oven for about 60 minutes.