Lemon Loaf Cake

[nverland]

Lemon Loaf Cake
Yield: 8 – 10 Servings (One 8 x 4-inch Loaf Cake) Prep: 15 minutes Cook: 55 minutes Total: 1 hour 10 minutes

Ingredients

1⅓ cups (160g) unbleached all-purpose flour fluffed, spooned, and leveled
½ teaspoon Diamond Crystal kosher salt
¼ teaspoon baking soda
¼ teaspoon baking powder
1¼ cups (250g) granulated sugar
1 tablespoon fresh lemon zest roughly 1-2 lemons
4 ounces (115g; 8 tablespoons) unsalted butter softened
2 tablespoons (30 mL) fresh lemon juice
3 large eggs room temperature
½ cup (113g) whole fat Greek yogurt room temperature

Lemon Glaze:

1 cup (120g) powdered sugar sifted
2 tablespoons (30 mL) fresh lemon juice
finely grated lemon zest for decorating


Instructions

Prepare Lemon Loaf Cake: Preheat the oven to 325°F (160°C) with a rack in the center position. Lightly grease a 8 x 4-inch (20 x 10 cm) loaf pan. Line with a parchment paper overhang. Set aside.
In a small mixing bowl, whisk together the all-purpose flour, salt, baking soda, and baking powder. Set aside.
Combine the granulated sugar and lemon zest in a stand mixer bowl. Using your fingertips, rub the sugar and lemon zest until moist and fragrant. Add the softened butter. Using the paddle attachment, beat the butter and sugar mixture at medium speed for 4 to 5 minutes or until fluffy. Add the lemon juice and beat until incorporated. Over medium speed, slowly add the eggs, one at a time, beating until each egg is incorporated. If the batter starts to break slightly as you add more eggs, don't worry. It will come back together once we add the flour mixture. Scrape down the bowl once or twice with a spatula to ensure all of the ingredients are incorporated evenly.
Over low speed, slowly add the flour mixture in three additions, alternating with two additions of yogurt, beginning and ending with flour. Mix until the flour has just been absorbed. Remove the bowl from the mixer and using a spatula, scrape down the bowl to ensure the ingredients are evenly incorporated.
Transfer the batter to the greased and parchment-lined loaf pan. Using an offset spatula, spread the bake into an even, smooth layer. Bake for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean. The cake should be lightly golden and starting to slightly pull away from the edges of the pan. Set on a wire rack and allow the cake to cool in the pan for 5 to 7 minutes. Using the parchment paper overhang, lift the cake from the pan and set on a wire rack to cool completely before decorating.
Prepare Lemon Glaze: In a medium bowl, whisk together the sifted powdered sugar and lemon juice. It should be smooth and thick, but able to be drizzled from a spoon. If too thin, whisk in a touch more sifted powdered sugar. If too thick, add a few more drops of lemon juice. For quick clean up, set the loaf cake on a wire rack set within a rimmed sheet pan. Spoon the glaze evenly over the top of the cake, allowing it to fall slightly over the edges. Decorate with freshly grated lemon zest. Allow the glaze to set for 5 to 10 minutes before serving.
This cake is best the day (or day after) it is baked. Leftovers can be wrapped tightly and stored at room temperature for 2 to 3 days.
Freezing Instructions: If you wish to prep this recipe ahead, skip the glaze and wrap the cooled cake tightly in plastic wrap, then cover with foil. Place in a Ziplock bag and freeze for 2 to 3 months. Allow to thaw (covered) at room temperature for 24 hours before glazing and serving.

Flavor Variation Ideas:

Substitute the lemon juice and zest with other citrus varieties, such as lime, orange, blood orange, or grapefruit, or a combination of several. Just after glazing, garnish the top of the cake with finely crushed pistachios or toasted almond slices for contrast and added texture!