Lemon Loaf 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup unsalted butter melted and at room temperature 1/4 cup vegetable oil 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 teaspoon lemon extract* or add an extra ½ tablespoon of lemon zest 1 tablespoon lemon zest 2 tablespoons lemon juice 1/2 cup sour cream or buttermilk Lemon Icing 1 cup powdered sugar add more until desired consistency is reached 1
Butter - to grease the pans Pecans - 2 cups (8 ounces), divided All-purpose flour - 2 cups, plus extra for dusting the pans Baking powder - 2 teaspoons Baking soda - 2 teaspoons Cinnamon - 1 teaspoon Kosher salt - 1 teaspoon Vegetable oil - 1 cup Buttermilk - 1/2 cup Pure vanilla extract - 1 1/2 teaspoons Large eggs - 4 Sugar - 2 cups Carrots - 1 pound, peeled and coarsely shredded Preheat the oven to 325°F. Grease two 9-inch cake pans with butter and line the bottoms with pa
