Ingredients
For the Lemon Loaf Cake
- 150 g granulated sugar (¾ cup)
- 4 tablespoons lemon zest
- 159 g butter, softened (about 11 tbsp + 1 tsp)
- 50 g oil (about 3 tbsp + 2 tsp)
- 250 g eggs (about 5 large eggs)
- 125 g whole milk (½ cup + 2 tbsp)
- 250 g all-purpose flour (2 cups)
- 2½ teaspoons baking powder
- ⅓ teaspoon salt
For the Lemon Syrup
- 60 g lemon juice (4 tbsp)
- 60 g water (4 tbsp)
- 60 g sugar
For the Lemon Glaze
- 1½ tablespoons lemon syrup
- 40 g powdered sugar (⅓ cup)
Equipment Needed
- Large mixing bowl
- Electric mixer
- Whisk
- Measuring cups and spoons
- Loaf pan
- Parchment paper
- Small saucepan
- Cooling rack
- Spatula
Step-by-Step Instructions
The first thing I always do is preheat my oven to 328°F (165°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 rub the lemon zest into the sugar using my fingertips until the mixture becomes fragrant and slightly moist. This simple step releases the natural lemon oils and creates a much stronger citrus flavor throughout the cake.(See the next page below to continue steps…)
