Bountiful Baskets & Lemon Loaf Cake

I volunteered with our local branch of Bountiful Baskets yesterday morning. What an awesome organization bringing fresh inexpensive produce to regions of the US that normally don't have any. While I do believe very heavily in buying as much from local farmers as possible, the growing season in Rapid City is only about 2 1/2 months long. Which leaves us without good quality produce for the majority of the year. I joined Bountiful Baskets to help us save money and so we could get fresh food from smaller farmers from the US and Mexico. Even if you don't pay the extra for their 100% Organic Basket, much of the produce is Organic. The breads they offer are amazing! And at $12 for 5 artisan loafs of Organic, small bakery produced bread, you can't beat it. We got some really amazing lemons in our basket this week, so naturally I awoke this morning ready to make Lemon Loaf Cake.

Lemon Loaf Cake

1/2 cup Earth Balance at room temp.
1/2 cup Cane Sugar
1 tbsp Cornstarch dissolved in 3 tbsp Water
zest of one large Lemon
1 cup All-Purpose Flour
1 1/2 tsp Baking Powder
1 tsp fine Sea Salt
4 tbsp Soy Milk
Juice of 1 large lemon
1/2 cup Powdered Sugar

Preheat oven to 350. Lightly grease a loaf pan. Cream together the Earth Balance and sugar. Beat in the cornstarch mixture and lemon zest. Slowly beat in the flour, baking powder, salt, and soy milk. Spread into the loaf pan and bake 45 min or until a toothpick comes out clean. Let cool on a wire rack and remove from pan. In a small sauce pan dissolve the powdered sugar into the lemon juice. Prick the loaf cake with a toothpick and pour the lemon juice mixture over. Enjoy!