Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 ¼ cups granulated sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- ½ cup whole milk, room temperature
- 4 eggs, room temperature
- ¾ cup unsalted butter, softened
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla bean paste
- 2 teaspoons baking powder
For the Lemon Glaze
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
- Splash of milk
- 1 teaspoon lemon zest
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or hand mixer
- Whisk
- Loaf pan
- Parchment paper
- Cooling rack
- Small bowl for glaze
Step-by-Step Instructions
The first thing I always do is preheat my oven to 350°F (175°C) and prepare my loaf pan with parchment paper. Trust me, lining the pan makes removing the cake much easier later. While the oven heats, I whisk together the flour, baking powder, and salt in a separate bowl and set it aside. (See the next page below to continue steps…)