A lemony cake that packs a punch. Reminds you of a refreshing glass of lemonade on a hot summer day. Simple to make and bake. Perfect for a last minute dessert.
Prepare: 10 minutesmins
Bake: 50 minutesmins
Total Time: 1 hourhr
Servings: 12people
Ingredients
1 ⅓cups(200g) flour
4 large(200g) eggs
¾cup(180mL) oil
¾cup(150g) white sugar
1large(84g) lemon
1 ½tsp(6g) baking powder
1tsp(5mL) lemon extract
½tsp(2g) salt
Icing
1cup(125g) powdered sugar
1-2tbs(15-30mL) lemon juice
Instructions
Preheat oven to 350F (180C.)
Grease and flour a 9x5 loaf tin (23x13cm) or line with parchment paper.
Sift together flour, baking powder and salt.
Zest and juice the lemon.
In a large bowl, combine eggs, oil, lemon juice and the extract. Whisk together, about 30 seconds.
Add in the sugar and whisk until it starts to dissolve, about 1 minute.
Add dry ingredients and whisk until smooth.
Pour into pan and bake 45-55 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
Cool completely before serving.
Icing
In a small bowl, sift powdered sugar. Stir in juice one teaspoon at a time until desired consistency is reached.
With a spoon, drizzle over top of cooled cake and allow it to drip over the edges. For easier cleanup, do this on the wire cooling rack sitting on top of a piece of parchment, paper towel or a tray. Allow icing to dry several minutes before cutting.
Notes
If using self-rising flour, omit baking powder and salt.You may substitute the lemons for bottled lemon juice in equal amounts.