Lemon Loaf Cake with Lemon Glaze

Ingredients

• 2 cup all-purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 1.25 cup granulated sugar
• 1 tbsp grated lemon zest (For the cake batter)
• 0.75 cup unsalted butter (Softened)
• 3 tbsp vegetable oil
• 4 eggs (At room temperature)
• 1 tbsp vanilla bean paste
• 0.5 cup whole milk (At room temperature)
• 3 tbsp fresh lemon juice (For the cake batter)
• 1 cup powdered sugar (For the lemon glaze icing)
• 1 tbsp lemon juice (For the glaze; use 1–2 tablespoons as needed for consistency)
• milk (A splash, for adjusting the glaze consistency)
• 1 tsp lemon zest (For the glaze; the source says to stir it in if desired)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.

2. 2

   In a bowl, whisk together the all-purpose flour, salt, and baking powder. Set the dry mixture aside.

3. 3

   In a separate bowl, combine the granulated sugar and grated lemon zest. Rub them together with your fingers until the sugar feels slightly moist and fragrant.

4. 4

   Add the softened butter to the lemon sugar and beat for about 3–4 minutes, until light and fluffy.

5. 5

   Add the vegetable oil and mix until combined.

6. 6

   Add the room-temperature eggs and mix until the batter is smooth.

7. 7

   Mix in the vanilla bean paste and room-temperature whole milk.

8. 8

   Add the fresh lemon juice and mix everything together until well combined.

9. 9

   Add the dry ingredients to the wet mixture. Mix on low speed only until just combined; do not overmix.

10. 10

    Transfer the batter to the prepared loaf pan and smooth the top.

11. 11

    Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf loosely with foil during the final 10–15 minutes of baking.

12. 12

    Allow the loaf to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

13. 13

    While the loaf cools, whisk together the powdered sugar, lemon juice, and a splash of milk in a small bowl until the glaze is smooth and pourable. Adjust the consistency as needed.

14. 14

    Stir in the lemon zest if desired.

15. 15

    Once the loaf is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set before slicing.

Notes

The source does not specify the loaf-pan size. Glaze quantities are flexible: use 1–2 tablespoons lemon juice plus a splash of milk until the desired pourable consistency is reached.

Nutrition per serving

• dessert
• baking
• lemon
• loaf cake
• vegetarian
• American
• glazed