Wednesday, March 18, 2015

Lemon Loaf Cake

Kelly Reed introduced me to this amazing bread.  It can be made gluten free or with regular flour. It is very moist and lemony! I have already made a loaf for work and it was a huge hit!

Lemon Loaf Cake
This is a knock off recipe of Starbucks Lemon Loaf Cake


1 1/2 gluten free (or regular) flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs, room temp.
1 c. sugar
2 TBS butter, softened
1 tsp. vanilla extract
1/3 (I added a tad more as I love lemon!) fresh lemon juice
1/2 c. canola or corn or coconut oil
zest of one lemon (reserve 1/2 tsp for the glaze)

1 c. powdered sugar
1/4 c. fresh lemon juice
1/2 tsp. lemon zest
(You can adjust these quantities depending on if you want a more sweet or more tart glaze.)

1. Preheat oven to 350. Grease and flour a 9x5 loaf pan.
2. In a large bowl; combine flour, baking powder and soda, and salt.
3. In a medium bowl; combine eggs, sugar, butter, vanilla, and lemon juice with a mixer until blended.
4. Pour wet ingredients into the dry ingredients and blend until smooth. Add lemon zest and mix well.
5. Pour into a 9 x 5" loaf pan and bake for 30-45 minutes; until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and cool on a rack.
6. Glaze; whisk all ingredients to combine.
7. Pour glaze over cooled cake.

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