Lemon Cake

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Long ago, I worked at a certain ubiquitous coffee shop. I would rise ungodly early – 4:45am – and go make lattes. A major perk of working there, and there were many, was unlimited coffee drinks while you work. I would also often be able to have a day old pastry for breakfast. The Lemon Pound Cake was my favorite. This knock-off recipe appeared in my Facebook feed and I gave it a try. It isĀ delicious. The icing came out a bit thin, so I would suggest adding a few more tablespoons of powdered sugar to thicken so it doesn’t run all over the plate. Or…you could just scrape the run-off up and eat it with a spoon. I’ll never tell.

LEMON CAKE

 

3 EGGS

1 cup SUGAR

2 tablespoon BUTTER; Softened.

1 teaspoon VANILLA

1 teaspoon LEMON EXTRACT

1/3 cup LEMON JUICE

1 1/2 cup FLOUR

1/2 teaspoon BAKING SODA

1/2 teaspoon BAKING POWDER

1/2 teaspoon SALT

1/2 cup COCONUT OIL

LEMON ICING

1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.

2 tablespoon(s) WHOLE MILK

1/2 teaspoon(s) LEMON EXTRACT

Instructions

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Add dry ingredients one at a time in order listed mixing well after each addition.

Add oil and mix well.

Pour batter into a well greased OR parchment lined 9×5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with a whisk.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.

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