Soft & Moist Lemon Loaf Cake
Lemon cake recipe is much more than your regular dessert - it’s happiness in every slice! Follow my recipe to enjoy a soft and moist lemon loaf cake
Equipment
- 9X5 Loaf Pan
Ingredients
- Butter For Greasing
- ½ cup / 114 g Unsalted Butter Room Temperature
- 1 cup / 200 g Sugar
- 1 tbsp / 6 g Lemon Zest
- 4 tbsp / 60 ml Vegetable Oil
- 3 large-size Eggs
- ½ cup / 123 g Yogurt
- 1 tsp / 5 ml Vanilla Essence
- 3 tbsp / 45 ml Fresh Lemon Juice
- 1 / 187 g and 1/2 cups All-Purpose Flour
- ½ tsp / 3 g Salt
- 1 tsp / 4 g Baking Powder
For Lemon Glaze
- 1 cup / 120 g Powdered Sugar
- 3 tbsp / 60 ml Lemon Juice
Instructions
Prepare The Pan
- Take a 9x5 inch loaf pan and grease it with butter. Use a brush to ensure the butter coats every corner of the pan.
- Line the pan with parchment paper to cover two sides of the pan and press on it to make it settle inside. Brush the paper with more butter to make the base for the second layer of parchment paper.
- Add another sheet of parchment paper to cover the opposite side of the pan, crossing the first piece to fully line the pan.
Mix Butter, Sugar, and Lemon Zest
- Take a mixing bowl and add ½ cup of unsalted butter at room temperature.
- Add 1 cup of sugar to the butter in the bowl.
- Grate a fresh lemon peel and add 1 tbsp of lemon zest to the mixture. Using a spatula, mix the ingredients to infuse the lemon oil from the zest.
Add Wet Ingredients
- Pour 4 tbsp of vegetable oil into the bowl and fold the mixture to combine everything.
- Crack 3 large-sized eggs, one at a time. After each egg, whisk the batter to mix it with other ingredients.
- Add ½ cup of yogurt along with 1 tsp of vanilla essence.
- Squeeze 3 tbsp of fresh lemon juice over the mixture.
- Mix everything together with a whisker.
Sift Dry Ingredients and Combine
- Place a fine mesh sieve over the mixing bowl and add 1 and ½ cups of all-purpose flour.
- Sprinkle ½ tsp salt and 1 tsp baking powder over the flour.
- Gently shake the sieve so the dry ingredients fall into the wet mixture.
- Use the spatula to fold the dry ingredients into the wet ingredients until everything is combined.
Bake and Cool
- Pour the batter into the prepared loaf pan. Use a spatula to level the top of the batter.
- Lightly tap the pan to get rid of any trapped air bubbles in the batter.
- Preheat the oven and place the pan inside the oven at 320 degrees Fahrenheit or 160 degrees Celsius for 45-50 minutes.
- Once baked, remove the pan from the oven and place it on a wire rack to cool.
- Place the pan on a flat surface and gently peel off the parchment paper to release the cake.
Glaze The Cake and Enjoy!
- In a small mixing bowl, add 1 cup of powdered sugar to it.
- Squeeze 3 tbsp of lemon juice into the bowl.
- Whisk the ingredients together until it’s creamy and smooth.
- Pour the lemon glaze over the cooled cake and spread it using a spoon.
- Grate some lemon peel on top of the glazed cake for the final touch.
- Once the glaze has set, slice the cake, take a bite, and enjoy the deliciousness of a lemon loaf cake!