Lemon Loaf Cake with Oil
This lemon loaf cake with oil is soft, moist, and full of fresh lemon flavor from lemon juice and lemon zest. Finished with a simple lemon glaze, it is an easy lemon loaf cake for spring, summer, brunch, or a cheerful afternoon coffee break.
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Equipment
- Citrus zester
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Granulated sugar
- 3 Eggs large
- Zest of 2 lemons
- ¼ cup Fresh lemon juice about 2 lemons
- 1 teaspoon Vanilla extract
- ⅓ cup Lactose-free milk
- ½ cup Neutral oil
Optional Lemon Glaze
- ¾ cup Powdered sugar
- 1 to 2 tablespoons Fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving a little overhang on the sides so you can lift the cake out easily after baking.
- In a medium bowl, whisk together 2 cups All-purpose flour, 2 teaspoons Baking powder, ¼ teaspoon Baking soda, and ¼ teaspoon Salt. Set aside.2 cups All-purpose flour, 2 teaspoons Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
- In a separate bowl, add the Zest of 2 lemons, 3 Eggs, and 1 cup Granulated sugar. Whisk until well combined. For more lemon flavor, you can rub the zest into the sugar with your fingertips before adding the eggs.1 cup Granulated sugar, 3 Eggs, Zest of 2 lemons
- Whisk until smooth and slightly lighter in color.
- Whisk in ¼ cup Fresh lemon juice, 1 teaspoon Vanilla extract, ⅓ cup Lactose-free milk, and ½ cup Neutral oil until combined.¼ cup Fresh lemon juice, 1 teaspoon Vanilla extract, ⅓ cup Lactose-free milk, ½ cup Neutral oil
- Add the dry ingredients to the wet ingredients and mix gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45 to 55 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 to 15 minutes, then lift it out and transfer it to a wire rack. Let it cool completely before glazing.
- For the glaze, whisk ¾ cup Powdered sugar with 1 to 2 tablespoons Fresh lemon juice. Add more lemon juice only if needed, until the glaze reaches your preferred consistency.¾ cup Powdered sugar, 1 to 2 tablespoons Fresh lemon juice
- Drizzle the glaze over the cooled lemon loaf cake. Let it set for a few minutes before slicing.
Notes
For the prettiest lemon glaze, let the loaf cake cool completely before drizzling it over the top. If the cake is still warm, the glaze will soften, run down the sides, and soak in more quickly. It will still taste delicious, but the finish will look more rustic and less defined.
For a thicker white drizzle, start with only 1 tablespoon of lemon juice and add more drop by drop until the glaze is smooth but still thick enough to sit on top of the cake.
Nutrition
Serving: 1Slice | Calories: 326kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 193mg | Potassium: 66mg | Fiber: 1g | Sugar: 30g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg
Calories: 326kcal
Servings: 10 slices
