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Lemon loaf cake with glaze shown on a tabletop with fresh lemon slices

Lemon Loaf Cake

Delicious, moist lemon loaf cake

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Servings 10 slices

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 each large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt
  • 2 tablespoon fresh lemon juice Plus the zest
  • 2 tablespoon olive oil
  • 1/3 cup Confectioner's sugar For the glaze
  • 2 tablespoon plain yogurt
  • 1 tablespoon fresh lemon juice Plus the zest

Instructions

  1. Preheat the oven to 350°, prepare the loaf pan.

  2. Combine the dry ingredients: flour, baking powder, baking soda, and salt.

  3. Cream softened butter and sugar in a large bowl.

  4. Using an electic mixer, add the eggs one at a time to the butter and sugar mixture and beat until light and fluffy (about 2 minutes).

  5. Mix in the vanilla extract.

  6. Gradually add the dry ingredients to the butter mixture, alternating with the yogurt, olive oil, and lemon juice/zest.

    Start and end with the flour mixture. Mix just until combined.

  7. 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.

  8. Allow the cake to cool for 10-15 minutes , then carefully remove it from the pan and transfer to a wire rack to cool completely.

For the glaze

  1. Combine 1/3 cup confectioners sugar, 2 tablespoons of plain yogurt, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest.

  2. Once the cake is completely cooled, drizzle the glaze over the top. Garnish with additional lemon zest if desired.