Prep Time: 25 mins | Cook Time: 1 hr | Additional Time: 20 mins | Total Time: 1 hr 45 mins | Yield: 1 Loaf
I have never tried anything like this before! I am so glad that I gave this recipe a try because I never would have tasted perfection! Feel free to tweak this recipe to your liking. Have a beautiful day, friends. Enjoy!
Ingredients:
For the Lemon Loaf
1 c milk
1 tablespoon vinegar
½ c lemon juice (approx. 2-3 medium lemons)
2 teaspoon lemon zest
1 c canola oil
1 ½ c caster sugar
2 Eggs
2 c plain flour
1 tablespoon baking powder
1 teaspoon salt
For the Lemon Icing
1 ½ c icing sugar / powdered sugar
2-3 tablespoons lemon juice
Directions:
To Make the Lemon Loaf:
1. Prepare the oven and preheat to 160 degrees C or 320 degrees F.
2. Apply cooking spray and sprinkle flour in a 5×11-inch loaf tin.
3. Add vinegar and milk into a mixing bowl. Whisk until well mixed. Let it rest for about 5 minutes at room temperature.
4. Add lemon zest, lemon juice, eggs, and oil. Whisk until well combined.
5. In a mixing bowl, sift the flour, salt, and baking powder.
6. Transfer the flour mixture into the milk mixture and beat until well blended.
7. Transfer the batter into the prepared tin and spread it evenly.
8. Place it inside the preheated oven and bake for about 1 hour and 5 minutes or until a toothpick comes out clean after inserting it in the middle.
9. Remove from the oven and allow it to cool at room temperature for at least 10 minutes.
To Make the Lemon Icing:
1. In a mixing bowl, sift the sugar icing.
2. Add about 2 tablespoons of lemon juice and whisk until well mixed.
3. Spread the icing on top of the cake and let it rest for about 20 minutes.
4. Slice into even pieces.
5. Serve and enjoy!
Nutrition Facts:
Amount Per Serving: CALORIES: 519 | TOTAL FAT: 24.4g | SATURATED FAT: 2.3g | TRANS FAT: 0g | UNSATURATED FAT: 19g | CHOLESTEROL: 37mg | SODIUM: 394.8mg | CARBOHYDRATES: 68.9g | FIBER: 0.8g | SUGAR: 50.9g | PROTEIN: 4.6g
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