Healthy Lemon Loaf Cake

• Vegetarian

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 3 Eggs, whole large

• Condiments

  • 1/2 cup Lemon juice
  • 2 tbsp Milk or fresh lemon juice

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 1 1/4 cup Granulated sugar
  • 1/2 tsp Lemon extract
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2/3 cup Olive oil

• Dairy

  • 2/3 cup Greek yogurt

Found on grandbaby-cakes.com

Description

Ingredients

• ⅔ cup olive oil
• 1¼ cup granulated sugar (or 1 cup of honey or maple syrup)
• 3 whole large eggs, lightly beaten
• ⅔ cup greek yogurt
• ½ cup lemon juice
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• ½ teaspoon lemon extract
• 1½ cup all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup confectioners sugar, sifted
• 2-3 tablespoon milk or fresh lemon juice for more lemon flavor

Directions

• Preheat oven to 325 degrees.
• 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 oven for 45-55 minutes or until a toothpick is inserted in the center and comes out clean (mine baked in about 52 minutes).
• Let cool for 10 minutes then remove from the loaf pan to finish cooling.
• Once the cake has cooled completely, whisk together confectioners sugar and milk or lemon juice and pour over the cake.
• Let the icing set and then enjoy!