Lemon Loaf Cake
Ingredients
The cake
-
1½
C.
all-purpose flour
-
2
tsp.
baking powder
-
½
tsp.
kosher salt
-
1
C.
plain whole-milk yogurt
-
1⅓
C.
sugar, divided
-
3
extra-large
eggs
-
2
tsp.
grated lemon zest
-
½
tsp.
pure vanilla extract
-
½
C.
vegetable oil
-
⅓
C.
freshly squeezed lemon juice
The glaze
-
1
C.
confectioners’ sugar
-
2
Tbs.
freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F and prepare a loaf pan.
- Sift together flour, baking powder, and salt in one bowl.
- In another bowl, whisk yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
- Combine the dry ingredients with the wet ingredients, then fold in vegetable oil.
- Pour the batter into the prepared pan and bake for about 50 minutes.
- While baking, heat ⅓ cup lemon juice and remaining sugar until dissolved.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a rack.
- Pour the lemon-sugar mixture over the warm cake and let it soak.
- For the glaze, mix confectioners’ sugar and lemon juice, then pour over the cake.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
200mg
Cholesterol
75mg
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