Iced Lemon Loaf Cake | Baker's Table

Baker's Table

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

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Iced Lemon Loaf Cake

Serves 235 mins prep45 mins cook

The perfect Iced Lemon Loaf Cake! Tender, moist, full of lemon flavor, and so much better than any coffee shop. Every bite will leave you wanting more!

0 servings

What you need

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

cup cane sugar

tsp baking powder

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp salt

lemon

Chobani Greek Yogurt Whole Milk Plain 5% Fat - 32 Oz

cup skim milk greek yogurt

cup vegetable oil

Open Nature Brown Free Range Large Eggs - 12 ct

brown egg

cup powdered sugar

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Instructions

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.

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