Ingredients: Crafting Perfection from Scratch
Gather the following ingredients to embark on your journey towards baking perfection:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt or sour cream
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated lemon zest or 2 teaspoons lemon extract
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Step-by-Step Instructions: Crafting Culinary Masterpiece
Preparation: Setting the Stage for Success
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan by greasing it generously with butter or non-stick spray. Line the bottom of the pan with parchment paper to ensure easy removal of the cake.
Mixing the Dry Ingredients: Building the Foundation
Sift together the all-purpose flour, baking powder, and kosher salt into a medium-sized bowl. This step ensures a light and airy texture in your Lemon Loaf Cake, free from any lumps.
Creating the Batter: Harmony of Flavors
In a large mixing bowl, whisk together the plain yogurt (or sour cream), 1 cup of sugar, eggs, lemon zest (or extract), and vanilla extract until smooth and creamy. This forms the base of our cake, infusing it with richness and depth of flavor.
Gradually incorporate the dry ingredients into the wet mixture, whisking gently until no streaks of flour remain. Be careful not to overmix, as this can result in a dense cake texture.
Using a rubber spatula, fold in the vegetable oil until fully combined. The oil adds moisture to the cake, ensuring a tender crumb and irresistible moistness.
Baking the Cake: A Symphony in the Oven
Pour the prepared batter into the greased loaf pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Continued on next page (page 2)
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