Description
Glazed Lemon Cake Loaf
Ingredients
For the Cake:
1 1/2 cups (190g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (120ml) plain yogurt or sour cream
1/3 cup (80ml) fresh lemon juice (about 2 lemons)
1 tbsp lemon zest (from 1 lemon)
1/2 tsp vanilla extract
For the Glaze:
1 cup (120g) powdered sugar
2 tbsp fresh lemon juice
1 tbsp milk (optional, for a thinner glaze)
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line it with parchment paper for easier removal.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add Wet Ingredients:
Add the eggs one at a time, beating well after each addition. Mix in the yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract.
Combine:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze:
While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl. Add milk if you prefer a thinner glaze.
Glaze the Cake:
Allow the loaf to cool for 10-15 minutes before removing it from the pan. Drizzle the glaze over the warm cake and let it soak in for a rich, tangy finish.
Slice and Serve:
Once fully cooled, slice and serve with a cup of tea or coffee.
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Servings: 8-10
#LemonLovers #CakeGoals
