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Ingredients

1 ½ cups all-purpose flour ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon baking soda 1 cup white sugar 2 tablespoons butter, softened 3 eggs, at room temperature ⅓ cup lemon juice 2 teaspoons lemon zest 1 teaspoon lemon extract 1 teaspoon vanilla extract ½ cup vegetable oil 1 cup powdered sugar 1 tablespoon powdered sugar 2 tablespoons milk ½ teaspoon lemon zest ½ teaspoon lemon extract

Nutrition Info

424.7 calories carbohydrate: 60.9 g cholesterol: 69.3 mg fat: 18.5 g fiber: 0.7 g protein: 4.7 g saturatedFat: 4.6 g servingSize: - sodium: 300.4 mg sugar: 41.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla, beat until incorporated.
Pour the egg mixture into the flour mixture, whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.

1 9x5-inch loaf

Seriously amazing lemon loaf cake. It was gone in a few hours. The icing makes it that much better.