The Pioneer Woman Tasty Kitchen
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Healthy Lemon Loaf Cake

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Perfectly sunny and light for spring.

Ingredients

  • FOR THE CAKE:
  • ⅔ cups Olive Oil
  • 1-¼ cup Granulated Sugar
  • 3 whole Large Eggs, Lightly Beaten
  • ⅔ cups Plain Greek Yogurt
  • ½ cups Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Lemon Zest
  • ½ teaspoons Lemon Extract
  • 1-½ cup All-purpose Flour
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • FOR THE GLAZE:
  • 1 cup Confectioners Sugar (Sifted)
  • 2 Tablespoons Fresh Lemon Juice (or Maybe 3)

Preparation

Preheat oven to 325 F.

In a large mixing bowl, whisk together olive oil, granulated sugar, lightly beaten eggs, Greek yogurt, lemon juice, vanilla extract, lemon zest and lemon extract.

In a separate bowl, sift flour, baking soda, baking powder, and salt. Add the flour mixture to the wet mixture while whisking together until well combined.

Add lemon cake batter to a greased 9 x 5 inch loaf pan and bake in the preheated oven for 45-55 minutes or until a toothpick is inserted in the center and comes out clean (mine baked in about 52 minutes).

Remove pan from oven and set it on a rack. Let bread cool for 10 minutes then remove it from the loaf pan to a rack to finish cooling.

Once the cake has cooled completely, whisk together confectioners’ sugar and lemon juice in a medium sized bowl and pour it over the cake. Let the icing set and then enjoy!

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3 Reviews

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stefanie lee on 6.6.2013

This cake was delicious! Very moist and lemony! I didn’t have any extract, but I thought the lemon juice and zest provided plenty of flavor..I loved it. Next time, I will split the batter between mini loaf pans. Perfect dessert for summer :-)

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Mary Katharine Grady on 5.15.2013

Love this! I made it in my mini-loaf pan (makes 4 loaves), so I gave 2 small loaves away. I got rave reviews from those who received it. I had some extra zest, so I threw it into the glaze. Thank you!

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AshliA on 5.5.2013

It is delicious! I didn’t have any lemon extract, so I added as much lemon juice as my lemons would allow. This made for less of a lemony cake, so I will definitely get the extract for next time. Great texture and the glaze is great!

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