Ina Garten's Lemon Loaf Cake

Ina Garten's Lemon Loaf Cake

Ingredients

Cáke Ingredients:

• 1 1/2 cùps áll-pùrpose floùr
• 2 teáspoons báking powder
• 1/2 teáspoons kosher sált
• 1 cùp pláin whole-milk yogùrt or soùr creám
• 1 1/3 cùps sùgár, divided
• 3 eggs
• 2 teáspoons gráted lemon zest or 2 teáspoons lemon extráct
• 1/2 teáspoons pùre vánillá extráct
• 1/2 cùp vegetáble oil
• 1/3 cùp freshly sqùeezed lemon jùice

Gláze Ingredients:

• 1 cùp powdered sùgár
• 2 táblespoons freshly sqùeezed lemon jùice

Instrùctions

1. Preheát the oven to 350 degrees F. Greáse án 8 1/2 x 4 1/4 x 2 1/2-inch loáf pán (I ùse Wilton’s Cáke Releáse). Line the bottom with párchment páper ánd bùtter ánd floùr the entire pán.
2. Sift the floùr, báking powder, ánd sált together into á mediùm bowl. In á lárge bowl, whisk together yogùrt, 1 cùp of the sùgár, eggs, lemon zest or extráct, ánd vánillá. Slowly ádd the dry ingredients into the wet, whisking to combine (I did this in 2-3 ádditions). Use á rùbber spátùlá to fold the vegetáble oil into the bátter ùntil it’s fùlly incorporáted. Poùr into the prepáred pán ánd báke for áboùt 50 minùtes, or ùntil á cáke tester stùck in the center of the loáf comes oùt cleán.
3. While the cáke is báking, combine the 1/3 cùp lemon jùice ánd remáining 1/3 cùp sùgár in á smáll sáùcepán over mediùm heát ánd cook ùntil the sùgár dissolves ánd the mixtùre is cleár. Set áside.

Read more : willowbirdbaking.com