Name: Iced Lemon Loaf Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Sugar In The Raw Cane Sugar, Turbinado; Bob's Red Mill Baking Powder, 14 oz; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Oppy Organic Meyer Lemons; Chobani Greek Yogurt Whole Milk Plain 5% Fat - 32 Oz; 1-2-3 Vegetable Oil - 33.8 Fl. Oz.; Open Nature Brown Free Range Large Eggs - 12 ct; O Organics Sugar, Organic, Powdered

Cake
Heat oven to 350 °F.
Spray a 9×5 inch loaf pan with baking spray. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
In a medium bowl, mix yogurt, oil, eggs, and lemon juice until smooth.
Combine wet and dry ingredients and whisk until smooth.
Spoon into prepared pan.
Bake for 60-65 minutes, or until cake tests done.
Let the cake cool in pan for 5-10 minutes. Turn out onto cooling rack.
Icing
In a small bowl, whisk together powdered sugar and lemon juice until smooth.
Pour over cooled cake.

Iced Lemon Loaf Cake

Serves 2

35 mins prep

45 mins cook

80 mins total

What you need

How to make

Available coupons from Baker's Table