SuperSimple Recipes
quick link
more recipes
Moist Lemon Loaf Cake
From the recipe box of travel writer Carole Terwilliger Meyers.
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)