Ingredients
Scale
- 1 cup plus 2 tablespoons (224 g) granulated sugar
- 3 tablespoons lemon zest (from 2 to 3 large lemons)
- 1/4 cup (57 g) unsalted butter, room temperature
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 1/2 to 1 teaspoon lemon extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup full fat Greek yogurt
- 1/3 cup whole milk
- For Simple Syrup: 1/4 cup water, 1/4 cup granulated sugar, juice of 1/2 lemon
- For Glaze: 1 cup (120 g) powdered sugar, 2 tablespoons whole milk, 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F. Line a 9 x 5 inch pan with parchment paper with 1-2 inches overhang for easy removal.
- Massage lemon zest into granulated sugar for 30 seconds.
- Add butter and vegetable oil; mix on medium-high until light and fluffy, about 3 minutes. Scrape down the bowl.
- Add eggs one at a time, mixing well after each. Scrape down sides.
- Add lemon juice, vanilla, and lemon extract; mix to combine.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Add dry ingredients to wet in three additions, alternating with Greek yogurt and milk, starting and ending with dry.
- Scrape bowl; transfer batter to prepared pan. Bake 50–55 minutes or until toothpick comes out clean. Cover with foil if browning too fast.
- Cool 5 minutes while making lemon simple syrup. Boil water and sugar 1 minute, remove, stir in lemon juice, brush on warm cake several times.
- For glaze, whisk powdered sugar, milk, and lemon juice until smooth. Adjust consistency as needed. Drizzle over cake, let set 10–15 minutes.
Notes
- Store tightly covered at room temperature up to 4 days.
- May be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breads & Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian