A moist, aromatic cake with an intense lemon flavor, topped with a shiny glaze that makes it irresistible for breakfast or afternoon tea.
Productos con los que prepararla
Ingredients
- 190 g all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 150 g white sugar
- 2 large eggs
- 100 g plain or Greek yogurt (unsweetened)
- 80 ml sunflower oil or light olive oil
- 60 ml whole milk
- 60 ml freshly squeezed lemon juice
- Zest of 2 lemons
- 1 tsp vanilla extract
- 120 g powdered sugar
- 2 –3 tbsp lemon juice
- Fine zest of ½ lemon (optional)
Instructions
- Preheat oven to 175°C. Grease and line a loaf pan (22 x 11 cm).
- Sift together flour, baking powder, baking soda, and salt; set aside.
- In a mixing bowl, beat eggs and sugar at medium speed for 2 minutes until foamy.
- Add yogurt, oil, milk, lemon juice, lemon zest, and vanilla. Mix on low until combined.
- Gradually fold in dry ingredients in two additions, mixing only until flour disappears.
- Pour batter into pan, smooth the top, and bake for 45–50 minutes until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Mix powdered sugar with lemon juice into a thick glaze.
- Pour over the cooled cake, letting it drip down the sides, and sprinkle with lemon zest if desired.