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August 8, 2011
Home-Style Lemon Loaf Cake
Pies, Cakes & Tarts
Prep time:
20 minutesCooking time:
45 minutes“Leftover apricot nectar will make a sensational smoothie. Combine 1 ripe banana, up to 1 cup nectar, 1/2 cup yogurt, 2 tablespoons honey and 4 ice cubes in a blender container. Process until smooth.”
Ingredients
Serves 12
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup apricot nectar
- 1/2 cup vegetable oil
- 2 teaspoons lemon extract
- 3 eggs
- 1 cup confectioners' sugar
- 1/3 cup lemon juice
- MAKES 1 LOAF
Directions
1
Preheat oven to 325°F. Grease a loaf pan. Beat flour, sugar, baking powder, salt, nectar, oil, lemon extract and eggs in a bowl with an electric mixer set at high speed until smooth, about 3 minutes.
2
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, about 45 minutes.
3
Poke deep holes all over loaf at 1-inch intervals. Combine confectioners' sugar and lemon juice in a small bowl; stir until smooth.
4
Spoon half the glaze over hot loaf. Cool for 10 minutes. Remove loaf to a serving plate. Spoon remaining glaze over top.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
Use a wooden chopstick to quickly make holes in the top of the loaf cake.
Great Pairings
Fruit Kebabs with Strawberry Sauce
For these kebabs, nothing can replace the appetizing look of fresh strawberries. However, you can economize on the dip by using frozen strawberries. Drain the berries well before using.
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