I love lemon and orange cake and this one is on my top list.


Recipe by taste of home

Ingredients​

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1-3/4 cups plain flour ( I use lighthouse cake flour)
• 1/2 teaspoon salt
• 1/4 teaspoon bicarbonate soda
• 1/2 cup sour cream

Icing:

• 3/4 cup icing sugar
• 1/2 teaspoon grated lemon rind
• 1 tablespoon lemon juice

Directions​

Step 1: Prep the pans​

Grease a loaf pan around 24cm x 13cm x 6.5cm with butter. Then, sprinkle about a tablespoon of flour in each pan and tap it around until the whole pan is covered, tossing any flour that doesn’t stick.

Step 2 : Mix the batter​

Preheat your oven 180°C or 160°C fan-forced

In a large bowl, cream the butter and sugar with mixer until they’re fluffy and light yellow. Next, add in the eggs one at a time, beating the mixture well in between each addition. Then, beat in the lemon zest and vanilla extract.

In a separate bowl, sift the flour, salt and bicarb soda together. This will aerate the dry ingredients and prevent clumping. Once the dry ingredients are ready, alternate beating them and the sour cream into the wet ingredients until all the ingredients are well combined.

Step 3: Bake​

Once the batter is done, pour into greased loaf pan. Pop them into the preheated oven for 40-45 minutes, or until an inserted toothpick comes out clean.

When the cake is cooked, remove from the oven and let cool in the pan for about 10 minutes. After that, remove the cake from the pan and let cool completely on wire rack.

Step 4: Ice the loaves​

While the loaf is cooling, mix the icing sugar, grated lemon rind and lemon juice in a small bowl. Spoon the icing over the cake, allowing some of it to run down the sides.

NOTES

If you want to make extra loaves for a later date, skip icing them. Wrap the cooled loaves in plastic wrap and foil. Store the loaves in your freezer until you’d like to use them.

To use, thaw the loaves at room temperature. Prepare the icing as normal and spoon over loaves.

Enjoy

Suzanne