This lemon cake recipe is better and cheaper than good old Starbies. Moist lemon cake topped with a sweet lemon glaze, this is a recipe that you'll want on repeat.
Preheat the oven to 325 degrees F. Grease a 9x5-inch loaf pan with nonstick baking spray.
In a large mixing bowl, combine the sugar and oil. Mix in the eggs, one at a time, stirring well to combine.
1 cup sugar, ⅓ cup neutral oil, 2 egg
Stir in the yogurt, zest, and 1 tablespoon juice.
½ cup plain yogurt, 1 tablespoon lemon juice, zest of lemon
In a second bowl, sift together the flour, baking soda, and salt. Add this mixture to the wet ingredients and gently fold to combine.
1 ½ cup unbleached, all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon salt
Transfer the batter to the prepared pan and bake for 1 hour or until a tester inserted comes out with a few crumbs attached. Cool on a rack.
While the cake is cooling, whisk together the glaze ingredients until smooth. Drizzle this over the cake and allow it to set before slicing and serving.
1 cup powdered sugar, 2-3 tablespoon lemon juice, zest of lemon
Notes
Nutritional values are approximate and based on ⅛ the loaf. Promptly store leftovers in an airtight container, for up to 3 days. Freeze for longer storage.Variations: feel free to swap out the lemon for other citrus juice and zest, such as grapefruit, clementine, orange, or lime.