Lemon Loaf Cake with Lemon Glaze is light, moist and lemony. A delicious lemon dessert with the perfect balance of sweet and tart!
Preheat oven to 350 degrees.
Grease 9"x5" loaf pan. Add parchment paper to the bottom of the pan, then grease and flour the pan.
In a medium mixing bowl, stir together the gluten free flour, xanthan gum, baking powder and salt.
Whisk the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla in a large mixing bowl.
Slowly whisk the flour mixture into the yogurt mixture until combined.
Using a rubber spatula, fold the vegetable oil into the batter until it is incorporated.
Place the batter in the loaf pan and bake for 40-45 minutes, or until a wooden pick placed in the center of the cake comes out clean.
While the cake is baking, cook the 1/3 cup lemon juice and 1/3 cup sugar in a small pan over medium-low heat. Stir occasionally until the sugar dissolves. Remove from heat and set aside.
Once the cake is done, remove from oven and allow to cool in the pan for 10 minutes. Carefully remove the cake from the pan and place on a baking rack over a sheet pan. Then pour the lemon juice and sugar mixture over the cake and allow to soak in.
To make the glaze: Combine the 2 tablespoons of lemon juice with the powdered sugar and stir until smooth.
Once the cake has cooled, drizzle the glaze over the top and down the sides.
Recipe slightly adapted from Lemon Yogurt Cake, page 168, Barefoot Contessa at Home