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Tuesday, August 6, 2013

Lemon Loaf


My Tuesday recipe is going to be another Facebook recipe that is making the rounds.   It is Lemon Loaf...supposedly the secret recipe from the lemon loaf they serve at Starbucks.  This one is very good.  I haven't had the best of luck with some of the recipes that have been posted on Facebook.  I made this last weekend for a picnic.  I have to apologize to those who were at the picnic because it had an off taste.  It wasn't the fault of the recipe.  It was my fault (sorry Beth).  I used lemon extract that was pretty old.  I googled it to see how long lemon extract would last.  It said that it doesn't expire, so I used it.  I hadn't tasted the final product before I cut it up and took it.  This week  I did buy new lemon extract and threw the old away.  The second attempt was delicious.  It is moist and lemony.




Top Secret recipe version of Starbucks Lemon loaf.

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.