Description
Lemon Loaf cake
Ingredients:
For the Lemon Loaf:
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (120ml) whole milk
1/4 cup (60ml) freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Lemon Glaze:
1 cup (120g) powdered sugar
2-3 tablespoons freshly squeezed lemon juice
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the Wet Ingredients:
Add the eggs one at a time, beating well after each addition.
Stir in the milk, lemon juice, lemon zest, and vanilla extract until combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Bake the Lemon Loaf:
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Drizzle the glaze over the cooled lemon loaf.
Slice and enjoy
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