A luscious lemon loaf soaked in a zesty syrup for intense citrus flavor and ultra-moist texture—truly a lemon lover’s dream.

Cake:

2 cups all-purpose flour

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup granulated sugar

Zest of 2 lemons

½ cup vegetable oil or melted butter

3 large eggs

½ cup plain yogurt or buttermilk

3 tbsp fresh lemon juice

1 tsp vanilla extract

Lemon Syrup Glaze:

½ cup granulated sugar

½ cup fresh lemon juice

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Preheat oven to 350°F (175°C), grease and line a 9×5-inch loaf pan.

In a medium bowl, whisk flour, baking powder, baking soda, salt, sugar, and lemon zest.

In a separate bowl, whisk eggs, oil, yogurt, lemon juice, and vanilla until smooth.

Combine wet and dry ingredients, mix just until combined.

Pour batter into the pan and bake for 40–50 minutes, or until a skewer comes out clean.

While baking, heat lemon juice and sugar in a saucepan until dissolved to make the syrup.

When cake is done, poke holes in the top and pour syrup over the hot cake.

Cool in pan for 10 minutes, then lift out and cool fully on a wire rack. Slice and serve.

Add poppy seeds for texture or almond extract for flavor variation.

Try with lime or orange zest for a twist.