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Moist Lemon Loaf Cake

From the recipe box of travel writer Carole Terwilliger Meyers.

moist Lemon Loaf cake
moist Lemon Loaf cake

This lemon loap is similar to, but better than, a similar item that is offered in a popular coffee chain.  It is like a pound cake.  Amazingly it uses no butter, but it does have the buttermilk I like to use in cakes.  I like to mix this by hand rather than with an electric mixer. 

cake

3 eggs, room temp
3/4 cup sugar
⅓ cup fresh lemon juice (about 1 lemon)
½ cup olive oil (or neutral oil)
½ cup buttermilk
zest of one lemon
Combine in mixing bowl.  Mix.

1 3/4 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Add and mix.  Pour into a greased and floured 9”x 5” loaf pan. 

350 degrees for 45 to 55 minutes, or until toothpick comes out clean.  Cool pan on rack. 


glaze
1 cup powdered sugar
1 tablespoon fresh lemon juice (about a half lemon)
Mix until smooth.  Spread over warm loaf.  With a fork, stab down about an inch in perhaps 15 spots to let the glaze seep in. 

(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)