Glazed Lemon Loaf Cake

Glazed Lemon Loaf Cake

🧺 Ingredients

• For the cake

• 180 g all-purpose flour (1½ cups)
• 200 g sugar (1 cup)
• 3 large eggs (room temperature)
• 120 ml vegetable oil or melted butter (½ cup)
• 120 ml milk or plain yogurt (½ cup)
• Zest of 2 lemons
• 60 ml fresh lemon juice (¼ cup)
• 1 tsp vanilla extract
• 2 tsp baking powder
• ¼ tsp salt

• For the lemon syrup (optional but recommended)

• 60 ml lemon juice (¼ cup)
• 50 g sugar (¼ cup)

• For the glaze

• 120 g powdered sugar (1 cup)
• 2–3 tbsp fresh lemon juice

👩‍🍳 Preparation

1️⃣ Prepare the batter

1. Preheat oven to 170°C (340°F).

2. Grease and line a loaf pan (≈ 22×11 cm).

3. In a bowl, whisk eggs and sugar until pale.

4. Add oil (or melted butter), milk/yogurt, lemon zest, lemon juice, and vanilla.

5. In another bowl, mix flour, baking powder, and salt.

6. Fold dry ingredients into wet mixture gently until smooth.

2️⃣ Bake

Pour batter into the pan.

Bake 45–50 minutes, or until a toothpick comes out clean.

Let cool 10 minutes in the pan.

3️⃣ Lemon syrup (for extra moisture 🍋)

1. Heat lemon juice and sugar until dissolved.

2. Poke small holes in the warm cake.

3. Pour syrup evenly over the cake.

4️⃣ Glaze

1. Mix powdered sugar with lemon juice until thick but pourable.

2. Pour over cooled cake and let it drip naturally.

✅ Tips for a perfect loaf

Use fresh lemon juice, not bottled.

Do not overmix — keeps the crumb soft.

Yogurt instead of milk makes it extra moist.

Better the next day as flavors develop 🍋💛