Wednesday, March 6, 2019


This is the fourth time  I've made this for a gift. First one was to a lady at the library who shares my birthday. The second was to Mey's husband Richard who loved it. Third to Christina for her birthday and this another loaf is for Barbara, who had foot surgery.


1 1/2 Cups all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
3 eggs
1 Cup granulated sugar
2 Tablespoons butter, softened
1 Teaspoon vanilla extract
1 Teaspoon lemon extract
1/3 Cup lemon juice
1/2 Cup vegetable oil

1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons whole milk
1/2 Teaspoon lemon extract.

Preheat oven to 350 degrees F.

Combine flour, baking soda, baking powder, and salt in a large bowl. Blend together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a bowl with mixer. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well. Pour ingredients into a well-greased 9x5-inch loaf pan. Bake for 45 minutes or cake tests done.

Combine ingredients in bowl and mix with electric mixer on low speed.
When cake is cool, remove from pan and top with the lemon icing. Let icing has set up, before slicing loaf into eight 1-inch-thick slices.
Makes 8 slices.

Note: photo above does not have icing.


  1. Linda your Lemon Loaf looks so moist from my side. I am sure it taste as good as it looks. I used to make Lemon muffins with poppy seeds and sugar on top. Needless to say I don't anymore.

  2. OMGoodness Linda.....this looks so good. I love lemon, so this one is a keeper for me. The people who get these are lucky ones.