Super Moist Iced Lemon Loaf
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A tender, lemon-scented loaf cake finished with a thick, smooth lemon icing. Lemon zest is rubbed into the sugar for extra fragrance, and a strip of cold butter runs down the center as it bakes.
- Time
- 65 minutes
- Cuisine
- American
Ingredients
Loaf
- 150 g
- 110 g
- 185 g
- 60 g
- 30 g
- 18 g
- 8 g
- 1 g
- 3 g
- 4 g
Lemon Icing
- 40 g
Weights are estimates. Together, the ingredients weigh about 1.26 kg before cooking, which is about 125 g per serving.
Steps
Preheat the oven to 325°F (160 °C) (165°C (325 °F)). Grease and line a loaf pan.
Rub the sugar and finely grated lemon zest together until fragrant.
Add the eggs, neutral oil, yogurt, milk, fresh lemon juice, and vanilla. Whisk until smooth.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture. Do not overmix.
Pour the batter into the prepared loaf pan. Place a thin strip of cold or frozen butter lengthwise down the center.
Bake at 325°F (160 °C) (165°C (325 °F)) for 15 minutes. Reduce the oven temperature to 300°F (150 °C) (150°C (300 °F)) and bake for another 30–35 minutes, or until a toothpick inserted in the loaf comes out with a few moist crumbs.
Cool the loaf completely.
Mix the powdered sugar and lemon juice until thick and smooth.
Pour the icing over the cooled loaf and let it set before slicing.
Notes
The source leaves the pan size unspecified. Cooling and icing-setting durations are not specified.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 383
- Protein
- 6 g
- Carbs
- 62 g
- Fat
- 13 g
- Fiber
- 1 g
Where the calories come from
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