Best Lemon Loaf

Lemon Loaf Cake

Bright, zesty, and irresistibly moist, this Lemon Loaf Cake packs all the lemon flavor you crave. It’s lighter than traditional pound cakes thanks to the use of oil and Greek yogurt, yet still tender and soft. Perfect for brunch, dessert, or gifting, this loaf is simple to make and doesn’t require a mixer—just a whisk and a little elbow grease!

Ingredients

For the cake:

• • 2 cups (250 g) all-purpose flour
• • 1 teaspoon kosher salt
• • ½ teaspoon baking powder
• • ½ teaspoon baking soda
• • 2 large eggs, room temperature
• • 1 cup (200 g) granulated sugar
• • 2 teaspoons lemon zest
• • ¼ cup (60 ml) fresh lemon juice
• • ¾ cup (180 ml) vegetable oil
• • 1 cup (240 ml) whole milk or Greek yogurt, plain
• • ½ teaspoon lemon extract
• • 1 teaspoon vanilla extract

For the glaze:

• • 1 cup (120 g) sifted confectioners’ sugar
• • ½ teaspoon lemon zest
• • 1 tablespoon fresh lemon juice
• • 1 tablespoon milk

Instructions