Iced Lemon Loaf Cake

Christmas is over, the cookies and pie have been devoured – but you still need to have a little something sweet on hand. I give you this Iced Lemon Loaf Cake – it packs a lemony punch and goes well with my morning coffee or an after dinner snack.

• 1 3/4 cups flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons lemon zest
• 1/4 cup butter, melted
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup sour cream
• 1/3 cup lemon juice
• 1 cup confectioner’s sugar, sifted
• 2 tablespoons lemon juice

1. Preheat the oven to 350º. Line a 9″ × 5″ loaf pan with parchment paper and spray the pan with nonstick spray.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. In a small bowl, microwave 1/4 cup butter until melted – set aside to cool.
4. In a large bowl, beat the eggs, then add the oil, sour cream, and lemon juice – add the cooled melted butter.
5. Add the dry ingredients, stirring until well combined. Pour into prepared pan and bake at 350º for 45 to 52 minutes, testing with a toothpick. Let cake rest in pan on a wire rack for 15 minutes before turning it out.
6. Whisk confectioner’s sugar and 2 tablespoons lemon juice, pour glaze over completely cooled cake.