thepioneerwoman
Lemon Loaf
This lemon loaf recipe produces a cake that is super lemony, extremely moist, and downright delicious. The loaf is drizzled in a citrus soak and then glazed.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
For the cake: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and set aside (see tip).
2
To a large bowl, add the granulated sugar, eggs, and lemon zest. With a hand mixer or whisk, whip the mixture until light and fluffy, 2 to ⏱️ 3 minutes. Add the oil, Greek yogurt, lemon extract, food coloring, and lemon juice and mix until smooth.
large eggs3
3
In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the flour mixture into the wet ingredients until just combined. Transfer the batter to the prepared loaf pan, smoothing the top with a spoon or small offset spatula.
4
Bake until golden and a toothpick inserted in the center comes out clean, 50 to ⏱️ 55 minutes.
5
For the soak: In a small bowl, mix together the lemon juice and powdered sugar. Pour over the cake while it is still hot. Let the cake cool completely in the pan, about ⏱️ 1 hour.
6
For the glaze: Meanwhile, in a medium bowl, combine the powdered sugar, lemon juice, butter, and 1 tablespoon water. Mix until smooth and easy to drizzle; set aside.
7
When the cake is cooled, remove it from the pan and place it on a cooling rack. Pour the glaze over the cake, allowing it to drip down all sides. Let sit for ⏱️ 30 minutes to set before slicing and serving.
Nutrition Facts
calories
356 Calories
fat Content
13 g
fiber Content
1 g
sugar Content
38 g
sodium Content
229 mg
protein Content
6 g
trans Fat Content
0 g
cholesterol Content
52 mg
carbohydrate Content
55 g
saturated Fat Content
2 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...