Double Lemon Loaf

This Double Lemon Loaf gets its intense lemon taste from both lemon extract and fresh lemon juice.

A slice of Double Lemon Loaf with a cup of coffee or tea makes a great dessert or snack.

Double Lemon Loaf with Berries

Ingredients

• 1 1/2 Cups of Flour
• 1/2 Teaspoon of Baking Powder
• 1/2 Teaspoon of Baking Soda
• 1/4 Teaspoon of Salt
• 3 Eggs at Room Temperature
• 1 Cup of Sugar
• 2 Tablespoons of Butter Softened
• 1 Teaspoon of Vanilla Extract
• 2 Teaspoons of Lemon Extract
• 1/3 cup of Fresh Lemon Juice
• 1/2 Cup of Vegetable Oil
• Zest of One Lemon

Glaze

• 1 Cup of Powdered Sugar
• 2 Tablespoons of Half and Half or Milk
• 1/2 Teaspoon of Lemon Extract
• Juice of 1/4 Lemon, (approximately)

Instructions

1. Preheat oven to 350 degrees.  Prepare a 9 x 5 inch loaf pan by using nonstick spray.
2. In large bowl combine flour, baking soda, baking power and salt.
3. In medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice.  Use a mixer and mix well.
4. Gradually mix dry ingredients into wet ingredients and blend until smooth.
5. Add oil and lemon zest, mix well.
6. Pour batter into prepared pan and bake for approximately 45 minutes until tester comes out clean.
7. Remove loaf from oven and slightly cool.  Place loaf on a cooling rack with a tray underneath it.
8. Prepare sugar glaze and evenly pour over.  Cool completely before slicing loaf.

Double Lemon Loaf with Icing

Baking Tips:  Remove the lemon zest before juicing the lemons.

Use fresh looking lemons for the tenderest zest.

On the below photograph, I like to line my loaf pan with parchment paper and then spray it with nonstick spray.

Lemons in Vintage Crock Prepared Loaf Pan

A Farmhouse Magic Blog Hello to Kenya.