lemon loaf cake

How To Make lemon loaf cake

• 1

  Prepare a 8 1/2 x 4 1/2 inch loaf pan, by spraying lightly with a coat of nonstick cooking spray. Line the bottom with parchment paper, and spray again.
• 2

  Whisk together the flour, baking powder and salt, set aside. Place 1 cup of sugar in a large bowl. Use a microplane grater to remove the zest from both lemons, letting it fall directly over the sugar..
• 3

  Juice the lemons into another bowl and set aside. You should have at least 6 tablespoons.
• 4

  With your mixer set on medium speed, mix the sugar and lemon zest to the texture of wet sand. Add the oil and mix well. Add the eggs and mix until incorporated. Add the yogurt, 1 tablespoon of reserved lemon juice, and 1/2 teaspoon of vanilla. Mix again. Add the flour and mix until smooth.
• 
  5

  Pour the batter into the prepared loaf pan. Bake in a preheated 350 degree oven for 1 hour, or until a wooden skewer inserted in the center comes out clean. Cool in the pan for 15 minutes.
• 
  6

  While the cake is cooling, combine the remaining 1/4 cup of sugar with 1/4 cup of reserved lemon juice in a small sauce pan. Bring to a boil over medium heat, stirring to dissolve the sugar. Then boil for 1 minute. Remove the pan from the heat and stir in the remaining 1/2 teaspoon of vanilla.
• 
  7

  Unmold the warm cake and brush the bottom and the sides evenly with the lemon syrup. Cool completely on a wire rack.
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