Lemon Loaf Cake
This lemon loaf cake is super moist and super delicious! I love that it got a good drenching of lemon syrup AND lemon glaze! It was pucker up, lemon good!
Servings 8 servings
Ingredients
- 1 ½ C. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. kosher salt
- 1 C. plain whole-milk yogurt I used sour cream
- 1 ⅓ C. sugar divided
- 3 extra-large eggs
- 2 tsp. grated lemon zest 2 lemons
- ½ tsp. pure vanilla extract
- ½ C. vegetable oil I used canola oil
- ⅓ C. freshly squeezed lemon juice
Glaze:
- 1 C. confectioners’ sugar
- 2 Tbs. freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- Grease an 8 ½ by 4 ¼ by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl.
- In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients.
- With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the ⅓ C. lemon juice and remaining ⅓ C. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes.
- Carefully place on a baking rack over a sheet pan.
- While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze,
- Combine the confectioners’ sugar and lemon juice and pour over the cake. Slice and serve!
Notes
Adapted From Barefoot Contessa’s Lemon Yogurt Cake.
https://www.twopeasandtheirpod.com/lemon-loaf-cake/
https://www.twopeasandtheirpod.com/lemon-loaf-cake/