Easy Moist Lemon Loaf

Easy Moist Lemon Loaf

from cakesbymk.com
105 min
10 servings

This lemon loaf cake is soft, velvety, super moist and is bursting with lemon flavour. Best part is, it's super easy to make! A soft lemon loaf is coated with a lemon syrup and topped with a thick lemon glaze - YUM!

Ingredients

  • 1¾ cups all purpose flour
  • 2 tbsp cornstarch (also known as cornflour in some countries)
  • 1½ tsps baking powder
  • ½ tsp salt (omit if using salted butter)
  • ½ cup warm milk (full fat milk)
  • 3 tbsp lemon juice (freshly squeezed)
  • ¾ cup unsalted butter (room temperature)
  • 2 tbsp unflavoured vegetable oil (I use canola oil)
  • 1 cup white granulated sugar
  • 1½ tbsp lemon zest (about the zest of 1 and 1/2 medium sized lemons)
  • 3 large eggs (room temperature, size 7)
  • ¼ cup white granulated sugar
  • ¼ cup lemon juice (freshly squeezed)
  • 1 cup icing sugar (also known as powdered or confectioners sugar)
  • 1½ tbsp lemon juice (freshly squeezed)
  • 1 tbsp lemon zest for decorating the top (OPTIONAL)

Directions

  1. 1

    Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don't have a fan function) and line an 8.5x4.5inch loaf tin (I like to lightly grease the tin before lining it so that the baking paper sticks better).

  2. 2

    In a small saucepan combine the sugar and lemon juice. Heat over a medium heat until the sugar is completely dissolved. Once done take it off the heat.

  3. 3

    In a small bowl combine the icing sugar and lemon juice. Mix until well combined and you have a thick glaze consistency (see note 3 for different consistencies).