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 is 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.
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
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK
1/2 teaspoon(s) LEMON EXTRACT
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.