Super Moist And Velvety Lemon Loaf Cake

By Savor Easy · 90 min

Ingredients

Instructions

1. Preheat the oven to 160°C/320°F on convection, or 170°C/340°F on conventional.
2. Rub the sugar and lemon zest together until fragrant. Beat in the softened butter and oil until light and fluffy or pale yellow.
3. Add the eggs one at a time, beating after each. Once fluffy, mix in the lemon juice.
4. Sift in the flour, baking powder and salt and mix until no dry flour remains. Add the milk and whisk just until smooth, without overmixing. Scrape the sides and bottom of the bowl.
5. Line an 8x3x3 inch loaf pan with parchment. Spread the batter evenly and tap the pan to release air bubbles.
6. Bake for 40 to 50 minutes, until a toothpick inserted in the centre comes out clean.
7. Remove the parchment and let the cake cool completely on a rack.
8. Mix the icing sugar with the lemon juice to make the glaze and spread it over the cooled cake.

Summarized from Savor Easy's video. Watch it for the details.

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