Description
A delightful lemon loaf cake that combines vibrant citrus tang with comforting sweetness, perfect for afternoon tea or coffee.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup vegetable oil
- ¼ cup milk
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 1 cup powdered sugar for glaze
- 2 tablespoons lemon juice for glaze
Instructions
- Preheat your oven to 350°F (180°C) and prepare your loaf pan by greasing it generously.
- Mix the dry ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine the wet ingredients: In another bowl, whisk together the eggs, vegetable oil, milk, lemon juice, lemon zest, and vanilla extract.
- Blend the wet and dry ingredients: Pour the wet ingredients into the dry, stirring until just combined.
- Transfer the batter into your greased loaf pan, smoothing the top.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Make the glaze: Whisk together the powdered sugar and lemon juice until smooth.
- Glaze the cake once cool and serve.
Notes
For a dairy-free option, use almond or oat milk. For added flavor, consider adding poppy seeds or berries to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg