Lemon Loaf Cake Recipe
A moist and tangy lemon loaf cake perfect for any occasion, topped with a sweet lemon glaze.
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Wet ingredients
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- ¾ cup vegetable oil
- 1 cup whole milk Greek yogurt (plain)
- ½ teaspoon lemon extract
- 1 teaspoon vanilla extract
Lemon glaze
- 1 cup confectioners’ sugar (sifted)
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon milk
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9x5 loaf pan with nonstick spray.
- Mix dry ingredients in a bowl. Whisk wet ingredients in another bowl.
- Combine wet and dry, mix until thick batter forms. Pour into pan.
- Bake for 50-55 minutes until golden and a toothpick comes out clean.
- Cool completely, then whisk glaze ingredients and pour over cooled cake.
Notes
Ensure not to overmix the batter for a tender crumb.