Lemon Loaf Cake

Ingredients

• 1.5 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt
• 3 eggs (Room temperature)
• 1 cup unsalted butter (Room temperature; softened)
• 2 tbsp neutral oil (The author used avocado oil)
• 1 tsp vanilla extract
• 0.5 cup milk (Lukewarm; the source lists it but does not specify when to add it in the method)
• 2 tbsp lemon juice (For the cake batter)
• lemon zest (Zest of 2 lemons)
• 1 cup granulated sugar
• 0.5 cup powdered sugar (For the icing)
• 2 tbsp lemon juice (For the icing; use less or more depending on the desired consistency)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Prepare a 9-by-5-inch loaf pan.

2. 2

   Place the granulated sugar and lemon zest in a bowl. Rub them together by hand for 2–3 minutes to maximize the citrus flavor and aroma.

3. 3

   Add the eggs and whisk by hand or with an electric mixer for 5–6 minutes, until the mixture becomes lighter in color, pale, and fluffy.

4. 4

   Add the neutral oil, lemon juice, softened butter, and vanilla extract. Mix well.

5. 5

   In a separate bowl, combine the all-purpose flour, baking powder, and salt.

6. 6

   Add the dry ingredients to the wet batter and mix just until combined. Do not overmix.

7. 7

   Pour the batter into the prepared loaf pan.

8. 8

   Bake for 1 hour, until the cake is golden brown and a toothpick inserted into the center comes out mostly clean with only a couple of moist crumbs. Baking times vary, so monitor the loaf as it bakes.

9. 9

   For the icing, mix the powdered sugar and lemon juice in a bowl. Adjust the amount of lemon juice as needed for the consistency you want.

10. 10

    Let the lemon loaf cool completely before icing it.

Notes

The source lists 1/2 cup lukewarm milk among the cake ingredients but does not state when to add it in the method. The source also does not specify a cooling duration beyond cooling completely before icing.

Nutrition per serving

• dessert
• cake
• baked
• loaf cake
• lemon
• vegetarian