This loaf cake is moist and has a subtle light lemon flavor. It is versatile as you can enjoy it plain, dusted with powdered sugar, glazed, or cut up in cubes to make my favorite lemon trifle.
Ingredients
Instructions
- Preheat the oven to 350°F. Spray an 8×4-inch loaf pan with nonstick spray and set aside.
- In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.
- In the bowl of a stand mixer or with an electric mixer, whisk together the sugar and lemon zest.
- Add the yogurt, vegetable oil, eggs, and lemon extract and whisk to combine.
- Pour the dry ingredients into the bowl with the wet ingredients and stir just until combined. Do not over mix.
- Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
- Cool in the pan for 10 minutes and then invert onto a serving plate.
- You can eat the cake warm either plain or dusted with powdered sugar. If you want to glaze the cake, cool completely before pouring the glaze on top.
For the glaze:
- In a medium bowl, add the powdered sugar, heavy cream, and vanilla. Whisk until fully incorporated and smooth.
- Pour the glaze over the loaf cake covering the entire top and letting it drip down the sides.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
I like to use this cake to make a lemon trifle dessert. See my favorite lemon trifle recipe and try it!
