This lemon loaf cake is beatiful and versitle. If you are gluten-free you can use a 1:1 gluten free flour, if you want regular flour you can. You can use any liquid sweetener you want. I hope you enjoy this refreshing cake!
Preheat oven to 350 degrees. Line a loaf pan with parchment paper, or grease the pan very well.
In a large mixing bowl add the dry ingedients. Mix well.
Add the rest of the ingredients to the bowl and whisk until there are no more clumps.
Pour the batter into the loaf pan and bake for 35-45 minutes or until baked through.
Cool for 10 minutes before removing from pan. You could also keep it in the pan if you'd like.
Make the icing recipe and pour over the cooled cake. Serve immediately or wait 15 minutes for the icing to set up.
Notes
*If using honey, the cake will be darker because honey burns faster. This will not affect the cake in any way. The cake is absolutely delicious with honey.*Store the cake at room temperature for 3 days or in the fridge for 5 days.