LEMON LOAF

LEMON LOAF 3 large eggs. +1+1/2 cups cake flour. +1 cup granulated sugar. +1/3 cup lemon juice. +1/2 cup coconut oil. +2 tbsp butter, softened. +1 tsp lemon extract. +1 tsp vanilla extract. +1 tsp baking powder. +1/2 tsp baking soda. +1/2 tsp salt. FOR THE LEMON ICING You’ll need: +1 cup powdered sugar+1 tbsp. +2 tbsp whole milk. +1/2 tsp lemon extract. In a medium bowl, mix the flour with the baking soda, baking powder, and salt. In a separate bowl, blend the eggs, white sugar, softened butter, vanilla extract, lemon extract, and lemon juice, using an electric mixer*. Drop the dry ingredients into the wet ingredient and combine it until soft. Stir in oil, and blend properly for another few seconds. Pour the batter into a lightly greased loaf pan. Bake for 40 to 45 minutes at 350 degrees F. When a toothpick trapped in the cake’s middle comes out clean, remove it from the oven. Meanwhile, prepare the icing. Combine all the icing ingredients in a small bowl, and beat with an electric mixer at low speed to create the lemon icing. Remove the loaf from the pan while it is cooled and frost the top with the icing. Until slicing, let thermion loaf in the fridge till the icing set in.