Simple Recipe for Velvety Moist Lemon Loaf Cake

sweetandsavory.co

Pat Gibbs Howard

subheading: Here’s what you’ll need:

1 and ½ cups all-purpose flour (187g)

2 teaspoons lemon zest (8g)

1 cup sugar (200g)

2 large eggs (room temperature)

½ cup softened butter (110g)

2 tablespoons of veg oil

2 tablespoons of lemon juice (30ml)

½ cup milk (120ml)

1 teaspoon baking powder (5g)

½ teaspoon salt (3g)

subheading: For the lemon glaze:

2 tbsp lemon juice (30ml)

⅓ cup icing sugar (50g)

Directions at sweetandsavory.co

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