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Are you looking for something delicious for breakfast or just to treat yourself? Then I leave you this super easy recipe for lemon loaf cake with whole wheat flour!
The result really is exquisite! It is a wet and not dry whole wheat loaf, do not be afraid to prepare it! This time it is flavored with lemon but it can also be made with orange, tangerine, grapefruit, etc. You can substitute the lemon with any type of fruit juice you want!
Let’s talk about the recipe:
Making this lemon loaf cake with whole wheat flour recipe is quite practical and simple. The ingredients used are just a few and often used, easy to find in any market. As a result, you will get a fluffy and smooth whole wheat loaf cake. Ideal for breakfasts, snacks and desserts!
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
The fat used in this opportunity is sunflower oil. Although it can be replaced by butter, margarine or some other type of oil. As a result, depending on what fat is used, it can modify its flavor and final texture. If using butter, cream with the whole cane sugar before incorporating.
Those who do not consume cow’s milk can replace this ingredient with non-dairy milk or water. Which means that this recipe can still be made, although the results will vary accordingly. Therefore, depending on the type of ingredient used, it will influence the quality of the final product.
About Cooking:
To bake this whole wheat loaf cake you can use two small molds or a large one, always previously buttered and floured. With this amount of ingredients you get a large whole wheat loaf cake of the family type. That is why it must be taken into account when choosing a particular mold.
Its cooking requires little time and like any whole grain recipe, if it is punctual, much better. In this way a moist and not dry loaf cake is obtained as a result. In addition, this way all that characteristic moisture that the fruit contributes to every recipe is used and even more so being of the whole wheat type!
Do you have any doubt or suggestion? Write me a comment at the end of the post 👇
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Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes, Locos Por Los Dulces and for vegan recipes, Veganisimos.
