Lemon Loaf Cake
If fall requires pumpkin bread, then spring time requires bright, zingy, moist Lemon Loaf Cake!
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Ingredients
- 1/2 cup Oil
- 1 cup Sugar
- 2 Eggs
- 2 tablespoons Lemon Zest
- 2 tablespoons Lemon Juice
- 1/2 teaspoon Vanilla Extract
- 1 1/2 cups Flour
- 2 teaspoon Baking Powder
- 1/2 cup Greek Yogurt
Glaze:
- 1 1/2 cups Powdered Sugar
- 2 tablespoons Milk
- 1 tablespoon Lemon Juice
Instructions
- Preheat oven to 350 degrees and line 9x5 loaf pan with parchment paper.
- Add lemon zest to a bowl with sugar and rub together to extract the oils from the zest.
- Add oil to the sugar and stir together.
- Mix in eggs, lemon juice, vanilla extract, and Greek yogurt.
- Add in flour, baking powder, and salt. Stir until everything is just combined.
- Pour batter into lined loaf pan and bake for about 50 minutes, or until a toothpick inserted comes out clean.
Making the Glaze:
- While the loaf cools, make the glaze.
- Combine powdered sugar, milk, and lemon juice in a bowl. Stir together.
- Drizzle the glaze over the loaf cake.
- Serve and enjoy!
Servings: 1 Loaf