Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 2 tsp lemon extract
- ⅓ cup fresh lemon juice
- ½ cup vegetable oil
- ½ cup plain Greek yogurt or sour cream
- Zest of 1 lemon
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat eggs, sugar, and softened butter until light and fluffy.
- Mix in vanilla extract, lemon extract, lemon juice, lemon zest, vegetable oil, and yogurt (or sour cream) until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Pour batter into the prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for at least 15 minutes before removing it from the pan.
- To make the glaze, whisk powdered sugar and lemon juice until smooth and pourable. Adjust thickness with more sugar or juice as needed.
- Drizzle the glaze over the cooled cake and allow it to set before slicing.
If you’d like, I can also give you a copycat version that’s extra moist like Starbucks makes by tweaking the oil-to-yogurt ratio. Would you like me to prepare that?