Sunny Lemon Loaf Cake

This cake will take you through all four seasons from picnics in the summer to after a pot roast dinner in the winter with its bright lemon zest and elevated orange blossom sweetness. Enjoy!

Ingredients

Loaf

• 1 cup + 2 tbsp flour

• 1/2 tsp salt

• 1/2 tbsp baking powder

• 3/4 cup sugar

• 2 tablespoons lemon zest (about 3-4 lemons)

• 2 eggs

• 1 tsp vanilla

• 1/4 cup butter

• 1/4 cup oil (olive or avocado)

• 3 tbsp + 1 tsp plain yogurt

• 2 tbsp fresh lemon juice

Syrup

• 3 tbsp lemon juice

• 2 tbsp Sunny syrup

Glaze

• 1/2 cup powder sugar

• 2 tbsp Sunny syrup

• 1 tbsp cream

• 1/2 tbsp lemon juice

Instructions

• Preheat your oven to 335 F

• In a bowl whisk together the flour, salt and baking powder, set aside

• In a separate bowl add your sugar and lemon zest, use your finders to combine the two well and then whisk in eggs and vanilla until plain in color

• Add the melted butter, oil, yogurt, and lemon juice to your sugar mixture and mix well

• Slowly add the dry ingredients to the wet ingredients mixing to incorporate, but no not over mix or the loaf will be dense!

• Pour the batter into a lined 8” loaf pan and bake at 335 F for 45-60 minutes or until a toothpick inserted in the middle comes out clean

• While the cake is baking, make your syrup and frosting by mixing the ingredients until well incorporated

• Pour the syrup mixture over the cake as soon as it comes out of the oven

• Allow the loaf cake to cool and then remove and place on a large plate or serving platter

• Once the loaf cake is at room temperature, drizzle the frosting on top and garnish with lemon slices