LEMON LOAF CAKE
A sweet-tart treat that can’t be beaten, no matter what other recipe you try. You’ll want this as the perfect sweet finish to hearty stews and meat and potatoes dinners that get us through the icy doldrums of winter dining. Then as spring appears, this cake, bright of image and flavor will add the spectacular flourish to that Lady’s Tea or Luncheon you’re planning. Come summer… here it is again, a-splash with tasty style to end those barbecues, picnics and poolside refreshments along side bowls of blueberries, raspberries and tall iced beverages.
- 1 ½ cups flour
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 3 eggs
- 1 cup granulated sugar
- 2 Tbsp. butter, softened
- 1 tsp. good vanilla
- 1 tsp. lemon extract
- 3 tsp. lemon zest (reserve 1 tsp. for Icing)
- ⅓ cup lemon juice (fresh preferred)
- ½ cup vegetable oil
- Preheat oven to 350° F
- Measure flour, baking soda, baking powder and salt into a bowl and stir with a whisk to combine.
- Blend eggs, sugar, butter, vanilla, lemon extract and zest along with lemon juice together in a mixing bowl.
- Pour wet ingredients into the dry ingredients, stir, return to mixing bowl and blend on medium speed for one minute until smooth.
- Scrape bottom of bowl and add the oil then blend another 1-½ minutes
- Pour batter into a well-greased 9″ x 5″ loaf pan
- Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
- 1 cup + 1 Tbsp. confectioner’s sugar,sifted to remove any lumps
- 2 Tbsp. whole milk or light cream
- ½ tsp. lemon extract
- 1 tsp. (reserved) lemon zest
- Combine all the icing ingredients in a medium bowl using an electric mixer on low speed.
- Cool baked cake in its pan for 5 minutes then remove Lemon Loaf Cake from pan to cool completely.
- When cool, frost the top if cake with the icing and be sure to allow icing to set up before slicing.
- Store airtight. Always better on day 2 if properly stored.
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