The Pioneer Woman Tasty Kitchen
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Better than Starbucks Lemon Loaf Cake

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Level: Easy

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Description

Lemon Loaf Cake is one of my favorite treats to go with my morning cup of coffee and this recipe is so delicious and, dare I say, better than the Starbucks version!

Ingredients

  • 3 whole Large Eggs
  • 1 cup White Sugar
  • 1 cup Sour Cream Or Yogurt
  • ½ cups Canola Oil (or Vegetable)
  • 2 Tablespoons Lemon Zest
  • 2 Tablespoons Lemon Extract (for Less Lemony Flavor Use 1tbsp)
  • 1-½ cup All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • FOR THE LEMON GLAZE:
  • 1 cup Powdered Sugar
  • 3 Tablespoons Lemon Juice

Preparation

Adjust oven rack to lower third position and preheat oven to 350ºF. Spray a 9×5 in loaf pan with baking spray (with flour).

In a bowl, combine eggs, sugar, sour cream, canola oil, lemon zest and lemon extract.

In a large bowl, combine flour, baking powder and salt. Add wet ingredients to dry and stir to combine.

Pour batter in prepared loaf pan. Bake 45–55 minutes or until a toothpick inserted in the middle comes out clean. Cover loaf loosely with foil halfway through baking to prevent over-browning. Let cool completely before glazing.

For the lemon glaze, in a bowl, whisk powdered sugar and lemon juice until smooth. If glaze is too thick, add more lemon juice. If it is too runny, add a little more powdered sugar.

Drizzle glaze over cooled lemon loaf before slicing.

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