Soft and Fragrant Lemon Loaf Cake (Pan di Limone)

A fluffy, aromatic cake — perfect for breakfast or an afternoon snack!

This Soft Lemon Loaf Cake is a light and tender treat bursting with fresh lemon flavor.

It’s simple to prepare, made with yogurt for a soft texture, and stays moist for days.

Whether you enjoy it with your morning coffee or as a sweet afternoon pick-me-up, it’s guaranteed to disappear quickly — so be sure to save this recipe to make it again!

DOWNLOAD PDF WITH RECIPE OF LEMON LOAF CAKE HERE:

PaneLimone

🕒 Cooking Time & Servings

• Prep Time: 10 minutes

• Cook Time: 40–45 minutes

• Total Time: 55 minutes

• Servings: 8–10 slices

🧈 Ingredients

• 2 cups (250 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• 3 large eggs

• ½ cup (100 ml) vegetable oil (such as sunflower or canola)

• ¾ cup (200 ml) plain yogurt

• 1 lemon – zest and juice

• 1 teaspoon baking powder

• 1 pinch of salt

👩‍🍳 Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan (or line it with parchment paper).

2. In a large bowl, whisk together the eggs and sugar until light and fluffy.

3. Add the oil, yogurt, lemon juice, and lemon zest, and mix until smooth.

4. Sift together the flour, baking powder, and salt. Gradually fold them into the wet mixture until the batter is smooth and lump-free.

5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serve dusted with powdered sugar if desired — and enjoy with coffee or tea! ☕

💡 Tips & Tricks

• For an extra lemony flavor, add ½ teaspoon of lemon extract.

• Substitute Greek yogurt for a richer texture.

• Store the cake in an airtight container at room temperature for up to 3 days.

🧮 Nutritional Facts (per slice)

LEMON LOAF (PAN DI LIMONE)

This Soft Lemon Loaf Cake is a light and tender treat bursting with fresh lemon flavor. It’s simple to prepare, made with yogurt for a soft texture, and stays moist for days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine Italian

Servings 10 slices

Notes

Ingredients

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 3 large eggs
• ½ cup (100 ml) vegetable oil (such as sunflower or canola)
• ¾ cup (200 ml) plain yogurt
• 1 lemon – zest and juice
• 1 teaspoon baking powder
• 1 pinch of salt

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👩‍🍳 Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9x5-inch loaf pan (or line it with parchment paper).
2. In a large bowl, whisk together the eggs and sugar until light and fluffy.
3. Add the oil, yogurt, lemon juice, and lemon zest, and mix until smooth.
4. Sift together the flour, baking powder, and salt. Gradually fold them into the wet mixture until the batter is smooth and lump-free.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Serve dusted with powdered sugar if desired — and enjoy with coffee or tea! ☕

Keyword lemon loaf, pan di limone, lemon yogurt cake, Italian lemon cake, easy loaf cake, breakfast cake, snack cake, Italian dessert, mangia with nonna

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