This Lemon Loaf Cake recipe is a keeper.
I've had this recipe for years and have never felt the need for any other one.
I think the secret is the lemon syrup that it soaks up prior to glazing.
Super moist with just the perfect crumb...not to mention the fresh lemon flavor.
Obviously excellent as dessert, or in my household...for breakfast with coffee.
Glazed Lemon Loaf Cake
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup plain whole milk yogurt
1 1/3 cups sugar, divided use
3 xlarge eggs
2 tsp lemon zest, apprx. 2 lemons (I used 2 1/2 lemons for entire recipe)
1/2 tsp vanilla
1/2 cup vegetable oil
1/3 cup fresh lemon juice
1 cup confectioners sugar
2 tbsp lemon juice
Heat oven to 350*
Grease an 8 1/2" x 4 1/4" x 2 1/2" loaf pan. Line with parchment paper; grease and flour.
Sift together flour, powder & salt. In a separate bowl whisk together yogurt, 1 cup of the sugar, eggs, lemon zest & vanilla. Slowly whisk in dry ingredients. With a rubber spatula, fold the oil into the batter making sure to incorporate well. Pour the batter into loaf pan and bake 45-50 minutes or until toothpick inserted into middle of cake comes out with little crumb.
Cook 1/3 cup of lemon juice with remaining 1/3 cup of sugar until sugar is dissolved. Set aside.
Cool cake in the pan for 10 minutes. Slowly pour the lemon/sugar syrup over the cake and allow to soak in. Cool.
Remove cake to a baking rack set over something to catch drips; pour over glaze.