Lemon Cake | Soft and moist lemon cake

This Moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch!Every bite of this moist pound cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite...
Watch the youtube video here 

Tips and tricks 
Don’t leave out the lemon zest, that is what gives it the wonderful lemony flavor! 
For the best flavor use freshly squeezed lemon juice! Don’t use the bottled lemon juice, trust me fresh lemon juice tastes so much better.
When you make the lemon glaze for this pound cake don’t add too much liquid. You want the glaze to be nice and thick not runny. 

Ingredients required in this recipe 

1. All-purpose flour  - 1 1/2 Cup.

2. Baking powder-1/2 Tablespoon.

3. Salt - 1/4 Teaspoon.

4. Egg-3 numbers at room temperature.

5. Butter- 50 gms at room temperature.

6. Oil- 2 Tablespoons.

7. Lemon Juice- 2 medium lemon's juice(1/4 Cup)

8. Lemon zest- 2 tablespoons.

9. Yoghurt- 1/2 Cup.

10. Sugar- 2/3 Cups. 

11/.Lemon essence- 1 Teaspoon.

12. Vanilla essence- 1/2 Teaspoon.

For the Lemon Glaze

1. Icing Sugar or Powdered Sugar - 1/2 Cup.

2. Lemon Juice- 1 Tablespoon.

Method of Preparation:

1. Preheat the oven to 170 degrees C  Grease the pan with butter  (10''x 4'.3''x 2.6'')loaf pan. You may also line the bottom with parchment paper if desired. You can also make this recipe in a bundt pan. It looks prettier than in a loaf pan but makes sure to grease your bundt pan generously so that your cake will come out of the pan.

2. Cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.

3. With the mixer running on low speed, add the eggs one at a time, then beat in the vanilla extract and lemon essence. Beat on medium-high speed until combined.

4. Add lemon juice, lemon zest, yogurt, and oil.  Mix it well.

5. Add about one-third of the flour mixture and mix until almost combined Repeat with another third of the flour mixture ending with the last third of the flour without any lumps.

6. Transfer the batter to the prepared pan and tap it well to remove air bubbles. Smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Baking times vary, so keep an eye on yours.

7. Allow the cake to cool completely. 

8. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Slice and serve ... Enjoy :))