Lemon Loaf Cake with Lemon Glaze

Lemon Loaf Cake with Lemon Glaze

Ingredients

For the loaf

• 200 g all-purpose flour
• 150 g granulated sugar
• 2 large eggs (room temperature)
• 120 ml vegetable oil or melted butter
• 120 ml milk or plain yogurt
• Zest of 2 lemons
• 60 ml fresh lemon juice
• 2 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

For the lemon glaze

• 120 g powdered sugar
• 2–3 tbsp fresh lemon juice

Instructions

1. Preheat oven to 170 °C (340 °F).
   Grease and line a loaf pan.
2. Mix wet ingredients
   In a bowl, whisk eggs and sugar until light.
   Add oil (or butter), milk (or yogurt), lemon zest, lemon juice, and vanilla.
3. Mix dry ingredients
   In another bowl, combine flour, baking powder, and salt.
4. Combine
   Add dry ingredients to wet ingredients. Mix gently until smooth (do not overmix).
5. Bake
   Pour batter into the pan.
   Bake 45–55 minutes, until a toothpick comes out clean.
6. Prepare glaze
   Mix powdered sugar with lemon juice until thick but pourable.
7. Finish
   Let cake cool 10 minutes, then drizzle glaze over the loaf.
   Allow glaze to set before slicing.

Result

• Soft, moist lemon loaf
• Bright lemon flavor
• Light crackly glaze on top

If you want:

• Extra moist version
• No-egg version
• Air fryer or yogurt-only version