When life gives you lemons…. Just kidding, but seriously, this cake is perfectly balanced. Not too heavy, not too lemony— it’s just fluffy and yummy. One slice, then another, and before you know it, poof! It’s gone.
Yields 1 (1.5-pound) loaf pan
Preheat oven to 325 degrees Fahrenheit. Line loaf pan with Gefen Parchment Paper and set aside.
In a bowl, mix sugars, eggs, and zest.
Add lemon juice, oil, and orange juice. Mix to combine.
Add flour, baking powder, baking soda, and salt. Mix to incorporate.
Pour batter into the prepared pan and bake for 50 minutes, until a toothpick inserted into the center comes out clean. Set aside to cool.
In a bowl, whisk together powdered sugar, lemon juice, and hot water until smooth.
When the cake is completely cool, cover the top with icing.
Notes:
Store cake covered at room temperature up to two days or refrigerate up to five days. For best freezing, wrap the cooled, un-iced cake well in plastic wrap and foil and freeze up to 2 months. Thaw at room temperature, then ice before serving.
Description:
Photography by Chay Berger
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