This is supposed to be a “Copycat Starbucks Lemon Loaf”. I have no idea if it’s like Starbucks or not, because I have never eaten at Starbucks. However, this is delicious and that’s really all we’re looking for.
I will go ahead and warn you that this is a finicky loaf. It does not like to be over mixed (which I’m sure I stress enough in the recipe). Just be prepared for the attitude this loaf may throw your way.
As always, read through the entire recipe and all of the notes before starting.
Recipe comes for source right here
Lemon Loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- 2 teaspoons lemon extract
- 1/2 cup vegetable oil
- 1/3 cup lemon juice
- zest of (1) lemon
- GLAZE:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon lemon extract
Instructions
PREHEAT OVEN TO 350°F. GREASE AND FLOUR A 9X5 LOAF PAN.
IN A LARGE BOWL SIFT TOGETHER:
- Flour
- Baking Powder
- Baking Soda
- Salt
IN A MEDIUM BOWL WITH A MIXER OR BY HAND WITH WHISK, COMBINE:
- Eggs
- Sugar
- Butter
- Vanilla Extract
- Lemon Extract
- Lemon Juice
ONCE WLL COMBINED, ADD AND MIX WELL:
- Oil
- Lemon Zest
Once mixed well, pour wet ingredients into dry ingredients. MIx until just combined. DO NOT OVERMIX.
Pour into greased and floured loaf pan. Bake at 350°F for 45-50 minutes. Depending on your oven, your cook time could be closer to 1 hour. Loaf is done when a toothpick comes out with moist crumbs.
Let loaf pan cool on a wire rack for about 10 minutes. Remove from pan and rest on cooling rack until completely cool.
Once loaf is cool, prepare your glaze.
FOR THE GLAZE, WHISK TOGETHER:
- Powdered sugar
- Milk
- Lemon Extract
Whisk ingredients together until smooth glaze is formed. Pour glaze evenly over loaf.
Notes
You can use a cooking spray with flour instead of greasing and flouring loaf pan.
Once all your wet ingredients are combined, your mixture is not going to look good. Don't worry, once the wet ingredients are mixed with the dry ingredients, it will smooth out.
Overmixing will cause your loaf to dip in the middle. While it will still taste delicious, the dip will catch a bit more glaze.
For the glaze, I usually use a tablespoon of lemon extract. If you like the lemon flavor roaring through, use 1 tablespoon, if you want your lemon flavor to be a bit more subtle, stick with 1 teaspoon.
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