Can this cake be frozen?

Yes, you can absolutely freeze this cake whole or in slices. Once the cake is cool, wrap the whole cake or individual slices in wax, parchment or plastic wrap then in foil. Store in freezer for 3-4 months. Simply remove from freezer and allow to come to room temperature to enjoy.

Why did my cake sink in the middle?

When baking it is really important to measure ingredients accurately. Too much flour will cause the cake to take longer to bake and create a different texture. I always recommend using a scale when baking to get the most accurate weights for ingredients. Allowing the cake to cook fully, checking with a skewer or toothpick for the center to be completely done is important. If you notice the top browning too much, you can always cover with a bit of foil until it is fully baked through.

Does my cake need a glaze?

I know many lemon loafs have a HEAVY glaze on top - I personally don't feel it's necessary and takes away from the simplicity of the cake. I did add a bit of lemon juice and powdered sugar glaze to the top but just brushed on with a pastry brush for a hint of sugared crust. Feel free to add more or less according to your own tastes.

Does this taste like the Starbucks Lemon Loaf?

I can't say it tastes like the Starbucks Lemon Loaf, to me it's much better - more intense lemon flavor, less sweet and the perfect snacking cake. If you are a fan of it, I think you would enjoy this one greatly!

The top of my cake is browning too fast.

Loaf cakes tend to take about an hour to bake in the oven, they are thicker than a standard round cake - and closer to a bundt. After the 55 minute mark, check the center of your cake and if it still needs time but your top is browning too much, cover loosely with foil and allow to continue to bake. This will ensure you don't burn the top but give the cake time to bake properly. Oven temperatures vary greatly - as well as size and position of racks, etc. I am baking this in the center of my oven to allow for as much room as possible around the cake. If you are baking in a smaller countertop oven - you may definitely need to drape foil on the top since the heating element will be much closer to the cake.

My flour clumped together - why?

When adding your flour mixture to combine with the wet ingredients - be sure to whisk until smooth. I tried simply folding but the flour created pockets and baked unevenly in the loaf. Give the batter a quick whisk until it's smooth.

Tangy Turmeric Lemon Loaf with Olive Oil and Sumac

Description

This tangy lemon loaf is paired with earthy olive oil, turmeric and sumac. It's a lovely balance of flavors and strong lemon flavor. Made in one bowl for ease - great for breakfast or with coffee or tea.

Ingredients

Units Scale

1 1/4 cup granulated sugar - 250 grams
Zest of 3 large lemons
1/4 cup + 2 tablespoons olive oil - 74 grams (you can sub in any oil)
2/3 cup whole milk plain yogurt or sour cream - 170 grams
1/3 cup fresh lemon juice - 77 grams (about 2 large lemons)
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour - 272 grams
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sumac spice
1 teaspoon ground turmeric spice

Optional Glaze

1/2 cup powdered sugar
Squeeze of fresh lemon juice

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Instructions

Begin by preheating your oven to 350 degrees fahrenheit and placing your oven rack in the center of your oven.
Grease an 8.5 x 4.5 loaf pan either by spraying with Baker's Joy or brushing a thin layer of butter or shortening around the entire inside. Add a teaspoon of flour and rotate pan around to ensure flour adheres to all the butter/shortening. Shake out an excess flour. Set aside.
In a large bowl, add your sugar and zest from your lemons. Using your hands, gently rub the lemon zest into the sugar. This step is really important to achieve a great lemon flavor. The lemon zest releases oils which infuses the sugar creating a more intense lemon flavor.
- 1 1/4 cup granulated sugar - 250 grams
- Zest of 3 large lemons
Add in your wet ingredients and whisk until fully combined.
- 1/4 cup + 2 Tablespoons olive oil - 74 grams (you can sub in any oil)
- 2/3 cup whole milk plain yogurt or sour cream - 170 grams
- 1/3 cup fresh lemon juice - 77 grams
- 3 large eggs
- 2 teaspoons vanilla extract
Sift in your dry ingredients - I like the texture much better if sifting in the dry ingredients so definitely give it an extra minute to do so. Whisk until JUST combined. You want all the flour pieces to be worked into the batter but not overwork.
- 2 cups all-purpose flour - 272 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons sumac spice
- 1 teaspoon ground turmeric spice
Pour your batter into prepared loaf pan and bake for 55-65 minutes. At the 55 minute mark, check your cake for doneness by inserting a skewer in the center. If it's clean, it's done - if not, put back in for another 10 minutes until skewer comes out clean from batter.
- If the top of your loaf is browning too quickly, loosely drape a piece of foil on top
Remove from oven and allow to cool for 10 minutes in the loaf pan - after 10 minutes flip onto a cooling rack. Allow to cool for 30 minutes then slice and enjoy!

Optional Glaze

Add 1/2 cup of powdered sugar to a bowl and a squeeze of fresh lemon juice - mix until a paste forms. Add more powdered sugar to make thicker or more lemon juice to thin. I like to simply brush on a THIN layer but you can certainly make as much as you want and create a thicker glaze.

Notes

It's highly encourages to weight your ingredients using a kitchen scale for the most accurate recipe.
If you are not weighing your ingredients - be sure to spoon and level your flour to ensure you don't have too much in the recipe.
You can sub any oil for olive oil - olive oil does have a strong flavor. A lemon olive oil would give even more lemon flavor or a light olive oil would give a lighter oil taste.