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)
• 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. Prepare a 9 × 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 lemon 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 only until just 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 loaf 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, combine the powdered sugar and lemon juice in a bowl, adjusting the amount of lemon juice as needed to reach the desired consistency.

10. 10

    Let the lemon loaf cool completely before icing.

Notes

The source does not specify how to grease or line the loaf pan, nor does it give a cooling duration. Allow the loaf to cool completely before applying the icing.

Nutrition per serving

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