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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup Crisco® Pure Organic Coconut Oil
- 1 1/4 cups sugar
- 3 eggs
- 5.3 oz. plain greek yogurt (traditional)
- 2 tsp. grated lemon peel
- 1 tsp. vanilla extract
- 1 3/4 cups Pillsbury BEST All Purpose Flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup powdered sugar
- 1 1/2 Tbsp. fresh lemon juice
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Directions
- HEAT oven to 350°F. Coat 8 x 4-inch loaf pan with no-stick cooking spray.
- BEAT coconut oil and sugar in large bowl with electric mixer on medium speed until blended. Beat in eggs, yogurt, lemon peel and vanilla; beat 2 minutes. Stir together flour, baking powder and salt. Gradually add flour mixture, beating until smooth. Spread evenly in prepared pan.
- BAKE 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove to wire rack to cool completely. Whisk powdered sugar and lemon juice until smooth. Drizzle over cake.
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