Lemon Loaf Cake

INGREDIENTS

• 1 cup sugar (200g)
• 2 teaspoon lemon zest (8g)
• 1/2 cup softened butter (110g)
• 2 tablespoons of veg oil
• 2 large eggs (room temperature)
• 2 tablespoons of lemon juice (30ml)
• 1 and 1/2 cup all purpose flour (187g)
• 1 teaspoon baking powder(5g)
• 1/2 teaspoon salt(3g)
• 1/2 cup milk (120ml)

LEMON GLAZE:

• 1/3 cup icing sugar (50g)
• 2 tbsp lemon juice (30ml)

DIRECTIONS

1. Preheat oven at (160ºC/320ºF-Convection oven) OR (170ºC/340ºF for conventional oven). In a bowl, mix and rub together sugar and lemon zest to infuse the aromatic lemon oil. Add softened butter and oil, beat until light and fluffy or pale yellow.
2. Add eggs one at a time, mixing after every addition. When its fluffy add lemon juice and mix.
3. Sift in flour, baking powder and salt. Mix until no traces of flour. Add milk and use whisk to mix just until smooth. Do not over mix. Scrape sides and bottom.
4. Line an 8x3x3 inches loaf pan with parchment paper. Place the batter, spread evenly and tap to release excess bubbles.
5. Bake in a preheated oven for 40 to 50 minutes or until toothpick comes out clean when inserted. See oven temperature specs on top.
6. Remove parchment paper and let it cool down completely on a rack. 
7. Prepare lemon glaze: Mix together icing sugar and lemon juice. And glaze that beauty! 
8. Serve and enjoy!