Iced Lemon Loaf Cake
This iced lemon loaf cake is moist and bursting with fresh lemon flavor, topped with a sweet and zesty lemon glaze.
Equipment
- 1 Oven
Ingredients
Main ingredients
- 195 g all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 200 g granulated sugar
- 210 g unsalted cultured butter
- 2 teaspoon vanilla extract
- 3 large eggs room temperature
- 2 tablespoon vegetable oil
- 65 ml milk room temperature
- 2 tablespoon fresh lemon zest (about 2 lemons)
- 2 tablespoon fresh lemon juice (about 1 lemon)
- 110 g powdered sugar
- 1 tablespoon fresh lemon juice for glaze
- 1 tablespoon milk or 2 tablespoon heavy cream for glaze
Instructions
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
Serve with a cup of tea or coffee. Wrap leftover loaf in plastic wrap and store at room temperature for 2 days or refrigerate for up to 5 days.