Cakes & sweets · Gluten-free · Lactose-free

Lemon loaf cake

A bright, gently fragrant lemon cake for a relaxed breakfast or an afternoon slice. Made with oil and plain lactose-free yoghurt, or a plant-based alternative, with an optional lemon glaze.

8–10 slices · 20 minutes prep · 45–55 minutes baking

You will need: a 22 × 11 cm loaf tin, baking paper, two mixing bowls and a whisk.

Ingredients

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Allergen notes: contains eggs and almonds, plus milk when made with lactose-free dairy yoghurt. A soya-based alternative also contains soya. Lactose-free dairy yoghurt is not suitable for a milk allergy. For a dairy-free version, use a suitable unsweetened plant-based yoghurt and check all ingredients. Use a flour blend, baking powder and icing sugar suitable for a gluten-free diet. This recipe uses a blend with xanthan gum; different blends may produce different results.

Method

1. Prepare the tin and oven. Heat the oven to 170 °C conventional, or 150 °C fan. Line the loaf tin with baking paper.
2. Mix the dry ingredients. Stir together the gluten-free flour blend, ground almonds, baking powder and salt.
3. Build the lemon flavour. Rub the lemon zest into the sugar with your fingertips. Add the eggs and whisk for 2–3 minutes, until slightly lighter and foamy.
4. Add the wet ingredients. Whisk in the oil, chosen yoghurt and lemon juice until combined.
5. Bring the batter together. Fold in the dry ingredients just until evenly mixed. Scrape into the prepared tin and smooth the top.
6. Bake. Bake on the middle shelf for 45–55 minutes. Start checking at 45 minutes: the centre should spring back gently and a skewer should come out without wet batter. If the top colours too quickly, cover loosely with foil.
7. Cool. Leave in the tin for 15 minutes, then lift onto a rack. Allow to cool completely before slicing or glazing.
8. Optional glaze. Mix the icing sugar with lemon juice a little at a time to make a thick, pourable glaze. Drizzle over the cooled cake and leave to set.

A few useful notes

Grate only the yellow part of the lemon peel; the white pith can taste bitter. A completely cooled cake is easier to slice cleanly.

This recipe is a starting point: flour blends, tin sizes and ovens vary. Use the doneness checks as well as the time on the clock.