Directions
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (advocate coconut oil)
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
Directions
Mix flour, baking soda, baking powder and salt in a bowl.
Use a mixer to mix collectively the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour moist ingredient into the dry components and mix till easy.
Add oil and blend nicely.
Pour batter right into a nicely greased 9×5-inch loaf pan.
Bake at 350 levels for 45 minutes or till a toothpick caught into middle of the cake comes out clear.
Make the lemon icing by combining all of the icing components in a small bowl with an electrical mixer on low pace.
When the loaf is cool, take away it from pan and frost the highest with the icing.
Let the icing arrange earlier than slicing.
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