Starbucks Style Eggless Lemon Loaf Cake recipe

Preheat your oven to 175°C (350°F). Grease and line a 9x5-inch loaf pan with parchment paper, leaving overhang for easy removal.
In a medium bowl, sift together flour, baking powder, baking soda, and salt.
In another large bowl, whisk together yogurt, sugar, oil, lemon juice, and vanilla extract until smooth.
Add dry ingredients to the wet mixture in 3 batches, alternating with milk. Start and end with the dry ingredients. Fold in lemon zest with the final batch of flour. Mix just until you get a smooth batter—do not overmix.
Transfer the cake batter into the prepared pan. Smooth the top. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
Let the cake cool in the pan for 10–15 minutes. Then lift it out using the parchment and let the cake cool completely on a wire rack for the best texture of the cake.

Sift the icing sugar into a small bowl to avoid lumps.
Add lemon juice a teaspoon at a time, whisking continuously until you reach a pourable glaze consistency. You may not need the entire lemon juice—add only as much as needed.
Pour or Drizzle the glaze over the completely cooled cake and let it set for 10–15 minutes before slicing.