Description
A moist and flavorful lemon loaf cake that is perfect for dessert or a sweet snack.
Ingredients
Scale
- 195 g all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 200 g granulated sugar
- 210 g unsalted cultured butter
- 2 tsp vanilla extract
- 3 large eggs (room temperature)
- 2 tbsp vegetable oil
- 65 ml milk (room temperature)
- 2 tbsp fresh lemon zest (about 2 lemons)
- 2 tbsp fresh lemon juice (about 1 lemon)
- 110 g powdered sugar
- 1 tbsp fresh lemon juice (for glaze)
- 1 tbsp milk (or 2 tbsp heavy cream for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a big bowl, whisk your flour with baking powder and salt.
- In another bowl, cream the granulated sugar and butter until light and fluffy.
- Add vanilla extract, eggs, and vegetable oil to the butter mix. Beat until well combined.
- Start adding your dry stuff to the wet stuff in parts, alternating with milk.
- Fold in the lemon zest carefully.
- Pour this batter into the loaf pan, smoothed out on top. Bake for 30 to 35 minutes.
- Cool the loaf in the pan for 10 minutes before moving it to a wire rack to cool completely.
Notes
- Ensure ingredients are at room temperature for better mixing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg