This simple side dish is refreshing to the sight as well as the tongue thanks to all the fresh greens from the herbs and melon. The melon can be diced into bite-size pieces for a salad or side dish or smaller pieces for a relish or condiment. On the breakfast buffet, this dish also works well as a change of pace. Additionally, Crenshaw melon responds well to this.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 1 9×5-inch loaf cake |
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup white sugar
- 2 tablespoons butter, softened
- 3 eggs, at room temperature
- ⅓ cup lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 cup powdered sugar
- 1 tablespoon powdered sugar
- 2 tablespoons milk
- ½ teaspoon lemon zest
- ½ teaspoon lemon extract
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×5-inch loaf pan.
- Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
- Pour egg mixture into flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
- While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over cooled cake; slice when icing sets.
- Coconut oil can be used instead of vegetable oil if desired.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 300 mg |
| Sugars | 42 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly – the center of loaf never rose. I noticed other reviews mentioned this exact same problem. What is missing in this recipe?
Loaf came out with good form, even all around. The texture was that of a pound cake and the color was a light yellow. The smell coming out of the oven was so lemony, I kept smelling it through the cooling process. The glazed icing spooned over and allowed to drip over the sides was just the touch of sweetness to compliment the loaf. I will make it again. Sliced a piece to show the color of the loaf. YUM!
It tastes good, but it fell. I did use butter instead of oil, so maybe that caused it.
Another review said there was no lemon taste so I tripled the zest and extract. It turned out to be the best lemon loaf I ever made! Truly scrumptious!
I followed the recipe to the letter and this was the worst lemon loaf I have ever made. when i took it out of oven the top ad fallen the color of the cake was a tan color and little lemon taste. The biggest disappointment is that I use Allrecipes all the time and have never had such a failure before