The texture of this lemon cake is thick, soft, and dense, this is not a light and airy cake. In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3-4 minutes- this helps infuse the sugar with a stronger depth of lemon flavor. Add the butter and mix for 3-4 minutes, so it’s nice and fluffy then the oil and mix for another minute or two.
Next, add the eggs one at a time. Mix in lemon juice then add the Greek yogurt, mix to combine then gently fold in the dry mixture. Do not over mix the batter, you want it just combined. Place 1/3 of lemon loaf batter in the prepared pan and place 1/3 of lemon curd in dollops on top use a butter knife to slightly swirl the curd, repeat two more times ending with lemon curd.
Ingredients
- 188 grams (1 1/2 cup) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 200 grams (1 cup) granulated sugar
- 2 tablespoons lemon zest (Roughly 2 medium lemons)
- 4oz (1/2 cup) unsalted butter, at room temp.
- 2oz (1/4 cup) vegetable oil
- 2 Large eggs, at room temp.
- 3 Tablespoons fresh lemon juice
- 4oz (1/2 cup) Greek yogurt or sour cream
- 4oz (1/2 cup) lemon curd
- 125 grams (1 cup) powdered sugar, sifted
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- Splash of cream
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a medium bowl combine flour, baking powder, and salt. Set aside.
- In a bowl of an electric mixer or large bowl with a handheld mixer
combine sugar and lemon zest for 3-4 minutes- this helps infuse the
sugar with a stronger depth of lemon flavor. - Add the butter and mix for 3-4 minutes, so it’s nice and fluffy. Then the oil and mix for another minute or two.
- Next, add the eggs one at a time. Mix in lemon juice then add the greek yogurt, mix to combine. Gently fold in the dry mixture.
- Place 1/3 of lemon loaf batter in the prepared pan and place 1/3 of
lemon curd in dollops on top use a butter knife to slightly swirl the
curd, repeat two more times ending with lemon curd. - Bake for 40 minutes then place a piece of foil on top to prevent the
lemon curd from turning to dark back for an additional 20-30 minutes or
until a toothpick inserted in the center of the cake comes out clean. - Let cool on a wire rack for at least 30 minutes before inverting out
of the pan, carefully flip right side up and let cool for an additional
30 minutes before starting glaze. - While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon zest and, heavy cream.
- Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.
