I have always wanted to make a lemon loaf cake because I really, really love lemon. Joe, on the other hand, not so much, yet again once he took a bite of this moist cake, it went down the hatch quite nicely. Hope you had a nice Easter weekend and enjoyed the holiday with your friends and family. I took this cake to Easter dinner, but unfortunately there were so many desserts it wasn’t really necessary or needed. That’s ok, I brought most of it home and froze it!
Recipe Adapted From Food Network
Ingredients:
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1 1/2 cups all-purpose flour
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2 tsp baking powder
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1/4 tsp salt
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3 eggs
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1/4 cup agave
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1 cup vanilla yogurt
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2 tsp lemon zest
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1/2 tsp vanilla extract
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1/2 tsp lemon extract
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1/3 cup fresh lemon juice
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1/2 cup vegetable oil
Icing
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1/2 cup confectioners’ sugar
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1 to 2 Tbsp lemon juice
Directions:
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Mix together flour, baking powder, salt in one bowl, set aside.
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Mix together with whisk eggs, agave, yogurt, zest, extracts, lemon juice together (no oil).
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Mix dry ingredients into wet ingredients.
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Add oil, folding in with spatula.
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Pour into greased and floured 8 x 4 inch loaf pan.
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Bake 350F for 45 to 50 minutes.
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Remove from oven, mix together confectioners’ sugar and lemon juice.
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Drizzle on top and ENJOY!
