Iced Lemon Tea Cake

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest
  • 1 Lemon, Juice of large

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tsp Almond extract
  • 1 tsp Baking powder
  • 1 1/2 cup Flour
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Canola or vegetable oil

• Nuts & Seeds

  • 1 tsp Almond

• Dairy

  • 1/2 cup Milk

Found on alattefood.com

Ingredients

• Recipe: Makes 8 mini cakes or 1 large 8 1/2 x 4 1/2 loaf
• For the bread:
• 1 1/2 c flour
• 1/2 tsp salt
• 1 tsp. baking powder
• 1 c sugar
• 2 Tbsp lemon zest
• 1/2 c milk
• 1/3 c canola or vegetable oil
• 2 large eggs
• Juice of 1 large lemon, which is about 3-4 Tbsp fresh lemon juice, depending upon the lemon
• 1 1/2 tsp vanilla
• 1 tsp almond
• Glaze:
• 1 c powdered sugar
• 1 1/2 Tbsp fresh lemon juice
• 1 tsp almond extract

Directions

• Preheat oven to 350. In a small bowl, mix the sugar and lemon zest together. Rub the zest into the sugar until you can smell the lemon aroma. Set aside.
• In a medium sized bowl, mix together flour, salt, and baking powder. Add the sugar mixture into the flour mixture and stir.
• In another bowl, mix milk, canola oil, eggs, lemon juice, almond, and vanilla until well combined. Slowly add in the dry ingredients into the wet ingredients and mix until combined.
• Pour into a greased loaf pan. If using a mini loaf pan, cook for 25-30 minutes. For a 1 large loaf, cook for about 50-60 minutes.
• For the glaze, stir powdered sugar, lemon juice, and almond together until completely combined. After the loaves have cooled for about 10 minutes, pour the glaze directly over the loaves.