Lemon Loaf Cake

Ingredients

• 12 cup all purpose flour(250g)
• 21 teaspoon salt(6g)
• 31.25 cup granulated sugar(250g)
• 44 tablespoon fresh lemon juice(60g)
• 51 tablespoon grated lemon zest(6g)
• 60.5 cup whole milk(120g)
• 74 eggs(200g)
• 80.75 cup unsalted butter(170g)
• 93 tablespoon vegetable oil(42g)
• 101 tablespoon vanilla bean paste or vanilla extract(13g)
• 112 teaspoon baking powder(8g)
• 120.33 cup icing sugar(40g)
• 132 tablespoon milk (for glaze)(30g)
• 141 tablespoon fresh lemon juice (for glaze)(15g)

Instructions

1. 1Preheat oven to 180°C (350°F). Grease and line a loaf cake tin.
2. 2In a bowl, whisk together flour, baking powder, and salt.
3. 3In a separate bowl, beat butter and granulated sugar until pale, light, and fluffy.
4. 4Add eggs one at a time, mixing well after each addition.
5. 5Stir in vanilla, fresh lemon juice, lemon zest, and vegetable oil.
6. 6Add the dry ingredients in parts, alternating with milk. Mix gently until just combined.
7. 7Pour the batter into the prepared tin and bake for 45–55 minutes, or until golden and a skewer comes out clean. If the top becomes too dark, cover loosely with foil.
8. 8Let the cake cool completely in the tin.
9. 9For the glaze, mix icing sugar, milk, and fresh lemon juice until smooth. Adjust milk for desired thickness.
10. 10Drizzle the glaze over the cooled cake before serving.