Lemon Loaf Cake
This glazed Lemon Loaf Cake is delicious, lemony, and perfectly moist!! And it stays moist for days. It's bursting with fresh lemon flavor and easy lemon glaze on top, when hardens it gives that yummy crunchy texture. Love at the first bite.
Servings: 1 loaf
Ingredients
- 100 ml freshly squeezed lemon juice (3.52 fl oz, 1/2 cup -1 Tbsp)
- finely grated zest of 2 lemons
- 4 eggs room temperature
- 250 grams granulated sugar (1 1/4 cup, 8.8 oz)
- 1 teaspoon vanilla extract
- 100 grams greek yogurt (3.52 oz) room temperature
- 100 ml neutral oil (3.52 oz, 1/2 cup-1Tbsp) I used sunflower
- 100 grams butter (3.52 oz, 1/2 cup-1Tbsp) melted
- 300 grams all-purpose flour (2 1/3 cup, 10.58 oz)
- 3 teaspoons baking powder
- pinch of salt
Glaze:
- 120 grams powdered sugar (1 cup, 4.23 oz)
- 4-5 Tablespoons lemon juice
Instructions
- Preheat oven to 180 C (350 F).
- Line 25x10 cm loaf pan (similar pan in inches is 9x5 in) with parchment paper.
- In a bowl add eggs, sugar, and vanilla and with an electric mixer beat until pale and frothy.
- Add in oil, melted butter, lemon zest, and Greek yogurt and continue beating until incorporated.
- In a separate bowl whisk flour, baking powder, and salt. Using a rubber spatula fold in dry ingredients into egg mixture until combined, don't overmix.
- Pour the batter into prepared pan and bake 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. After approximately 30 minutes of baking, when the top is nicely browned, cover with aluminum foil to prevent burning.
- Leave it to cool slightly in the pan, then take it out and transfer to wire rack.
- For the glaze mix powdered sugar with lemon juice until smooth and lump-free (the mixture shouldn't be too runny). Pour the glaze over the cake and leave it to cool.
- Keep in a sealed container at room temperature up to 4 days.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!