The list of the ingredients that you’ll need:
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:
1 cup powdered sugar+1 tbsp.
2 tbsp whole milk.
1/2 tsp lemon extract.
In a medium bowl, I mixed the flour with the baking soda, baking powder, and salt.
In a separate bowl, I blend the eggs, white sugar, softened butter, vanilla extract, lemon extract, and lemon juice, using my electric mixer.
I mixed the dry ingredients with the wet ingredient and combined them until soft using a wooden fork.
I stir in the oil, and I blended properly for another few seconds.
I poured the batter into a lightly greased loaf pan.
I baked for 40 to 45 minutes at 350 degrees F. When a toothpick trapped in the cake’s middle comes out clean, I removed it from the oven.
Meanwhile, I prepared the icing, by combining all the icing ingredients in a small bowl, and beat with an electric mixer at low speed to create the lemon icing.
I removed the loaf from the pan while it is cooled and frosted the topped with the icing.
Until slicing, I let thermion loaf in the fridge till the icing set in.