No butter, no fuss—just lemon love in every bite.
🕒 Prep Time: 10 minutes
🍰 Bake Time: 45–50 minutes
🍽️ Serves: 8–10 slices
🍋 Bonus: No butter! Just oil, for that super-moist texture we all crave.
🛒 Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (150g) granulated sugar
- Zest of 2 lemons
- 2 large eggs
- 1/2 cup (120ml) neutral oil (like canola or light olive oil)
- 1/2 cup (120ml) plain Greek yogurt or sour cream
- 1/4 cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
Optional lemon glaze (highly recommended):
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice (fresh)
🥄 Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a loaf pan (9×5 inch) and line it with parchment if you’re feeling fancy and want an easy lift-out.
Step 2: Zest for success
In a large bowl, add the sugar and lemon zest. Rub them together with your fingers until the mixture smells like lemon heaven. This releases all the lemon oils—don’t skip it!
Step 3: Mix it all in
To that same bowl, add:
- Eggs
- Oil
- Yogurt or sour cream
- Lemon juice
- Vanilla
Whisk until smooth. Then sift in the flour, baking powder, and salt right over the wet mix. Stir gently with a spatula until just combined—no overmixing!
Step 4: Bake
Pour the batter into your prepared pan. Bake for 45–50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. If it browns too fast, tent it with foil after 30 minutes.
Step 5: Cool & glaze
Let it cool in the pan for 10–15 minutes, then transfer to a wire rack. Once mostly cooled, whisk together the powdered sugar + lemon juice for the glaze. Drizzle it over the top and let it drip like a lemony waterfall.
✅ Do’s
- Do use full-fat yogurt or sour cream for best texture.
- Do zest your lemons before juicing.
- Do store leftovers in an airtight container—it actually tastes better the next day!
❌ Don’ts
- Don’t overbake—this cake should be moist, not dry.
- Don’t skip the lemon glaze unless you really have to—it elevates everything.
- Don’t use bottled lemon juice. It’s just not the same. Trust me.
🍰 Serving Ideas
- With a cup of tea or espresso
- Topped with whipped cream and berries
- Lightly toasted the next day with a smear of mascarpone (chef’s kiss)
🎉 Final Thought
This cake is the weeknight winner or weekend showstopper that doesn’t ask you to cream butter and sugar or dirty five bowls. It’s got that real lemon flavor, the kind that makes people go “Wait—you made this?!”
Because yes, you did. And yes, you nailed it.
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