Lemon Loaf

Ingredients:

For the Cake:

• 1/2 cup vegetable oil (plus more for greasing the pan)
• 1 cup granulated sugar
• 3 large eggs
• 2 lemons (zested) + 2 Tbsp. lemon juice
• 1 cup Greek yogurt
• 2 tsp lemon extract
• 1/4 tsp yellow gel food coloring
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

For the Soak:

• 1/3 cup lemon juice
• 2 Tbsp sifted powdered sugar

For the Glaze:

• 2 1/4 cups sifted powdered sugar
• 3 Tbsp lemon juice
• 1 Tbsp salted butter (melted)

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Directions:

1. Preheat the Oven:

   • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and set it aside.

2. Prepare the Cake Batter:

   • In a large bowl, combine the granulated sugar, eggs, and lemon zest. Use a hand mixer or whisk to whip the mixture until it’s light and fluffy (about 2-3 minutes).
   • Add the vegetable oil, Greek yogurt, lemon extract, yellow food coloring, and lemon juice. Mix until smooth.

3. Combine the Dry Ingredients:

   • In a separate large bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
   • Gently fold the dry ingredients into the wet ingredients until just combined.

4. Bake the Cake:

   • Transfer the batter to the prepared loaf pan, smoothing the top with a spoon or offset spatula.
   • Bake for 50-55 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.

5. Prepare the Soak:

   • In a small bowl, combine the lemon juice and powdered sugar. While the cake is still hot, pour the soak mixture over the top of the cake. Let it cool completely in the pan for about 1 hour.

6. Prepare the Glaze:

   • In a medium bowl, combine sifted powdered sugar, lemon juice, melted butter, and 1 tablespoon of water. Stir until smooth and easy to drizzle. Set aside.

7. Finish the Cake:

   • Once the cake has cooled, remove it from the pan and place it on a cooling rack.
   • Pour the glaze over the cooled cake, allowing it to drip down the sides. Let it sit for 30 minutes to set before slicing and serving.