Ingredients
Scale
For the cake:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 3large eggs, room temperature
- ⅓ cup vegetable oil
- ½ cup plain Greek yogurt
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk the sugar and eggs until light and fluffy, about 1 minute.
- Add the oil, yogurt, lemon zest, lemon juice, and vanilla extract to the egg mixture. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely cover with aluminum foil.
- Let the cake cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
- While the cake is cooling, make the glaze by whisking together the powdered sugar and lemon juice until smooth. Start with 2 tablespoons of lemon juice and add more as needed to reach your desired consistency.
- Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides.
- Let the glaze set for about 15 minutes before slicing and serving.
Yummy Variations
•Blueberry Lemon: Fold in 1 cup of fresh blueberries tossed in 1 tablespoon of flour before baking.
•Poppy Seed: Add 2 tablespoons of poppy seeds to the batter for a classic combination.
•Extra Citrus: Substitute half the lemon zest and juice with orange or lime for a different twist.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes