I admit I have a special love for loaf cake and all breakfast cakes in general. But yes, especially I have a preference for sweet and savory loaf cakes.
Loaf cake, what I love of this simple preparation
Probably I love them because these are daily family recipes and often quite easy-to-make. Recipes you can cook every day because, I’m sure, always you have the ingredients in your own kitchen. Basically you need flour, eggs, butter, milk. Then you need one ingredient to confer a special taste. It can be any kind of leftover, fruit, cheese, and so on.
Cooking a good dish it isn’t only a question of long and complicated recipes or rare and precious ingredients. More often is a soul and heart question. I love cooking for people I love. Also when I make easy recipes and dishes, then family and friends think I’m awesome. Well, nothing it’s better to be the plum cake rockstar for my family
People! If you’re looking for a honestly good lemon loaf, I suggest to prepare this easy, moist and fragrant cake. It’s perfect for breakfast, brunch, merenda.
You can easily change this recipe into a gluten-free recipe, using a different flour.
It’s possible to add chocolate chips or chopped dried fruit.
Cover with water royal icing, to change a simple cake into a festive cake!
Sometimes I use sour cream or yogurt instead of melted butter.
190 g whole flour
150 g light sugar cane
90 g butter, melted
juice and zest of one whole organic lemon
3 tablespoons chia seeds
6 g baking powder for cakes
Grate zest of one lemon and set aside. Squeeze the lemon and set aside the juice.
Whisk eggs and sugar until the mixture becomes soft and fluffy.
Add in warm melted butter and lemon juice and whisk again for 2 minutes.
Then add yeast and flour and whisk again until the mixture is smooth.
Now add chia seeds and grated lemon zest and mix with a tablespoon.
Bake in a 180 degrees (= 356F) preheated oven for 30 minutes.
Are you looking for other breakfast recipes? Look at Cakes & Cookies on the blog: HERE