RECIPE: https://cakesbymk.com/recipe/easy-moi...
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This lemon loaf cake is soft, velvety, super moist and is bursting with lemon flavour. Best part is, it’s super easy to make! A soft lemon loaf is coated with a lemon syrup and topped with a thick lemon glaze – YUM!

INGREDIENTS:

Lemon Loaf
▢1¾ cups (210 g) all purpose flour
▢2 tbsp (14 g) cornstarch - also known as cornflour in some countries
▢1½ tsps baking powder
▢½ tsp salt - omit if using salted butter
▢½ cup (120 g) warm milk - full fat milk
▢3 tbsp (42 g) lemon juice - freshly squeezed
▢¾ cup (170 g) unsalted butter - room temperature
▢2 tbsp (26 g) unflavoured vegetable oil - I use canola oil
▢1 cup (200 g) white granulated sugar
▢1½ tbsp lemon zest - about the zest of 1 and 1/2 medium sized lemons
▢3 large eggs - room temperature, size 7

Bake at 160 °C (320°F) with the fan on (convection mode) for 1 hour, or until a skewer or knife comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).

Lemon Syrup
▢¼ cup (50 g) white granulated sugar
▢¼ cup (55 g) lemon juice - freshly squeezed

Lemon Glaze
▢1 cup (125 g) icing sugar - also known as powdered or confectioners sugar
▢1½ tbsp (21 g) lemon juice - freshly squeezed
▢1 tbsp lemon zest for decorating the top - OPTIONAL

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