Der saftigste und dennoch flauschigste ZITRONENBROTKUCHEN, genau wie aus einem teuren Coffeeshop!

This recipe describes a moist and fluffy lemon loaf made without a mixer. The batter is made from the zest of two large lemons, 300 g sugar, 150 g softened butter, 20 g neutral oil, three large eggs at room temperature, 45 ml lemon juice, 330 g flour, a pinch of salt, 12 g baking powder, and 180 ml milk at room temperature. The loaf is baked in a preheated oven at 175 °C on the middle rack for 60 minutes. For the glaze, combine 100 g powdered sugar with 3 tablespoons lemon juice. The result is a fragrant, juicy, tender, and delicious cake.