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Lemon Loaf… Copycat Starbucks

  

Ingredients
  • 3 large eggs
  • 1 cup sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon lemon extract
  • 1/3 cup lemon juice
  • 1.5 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup powdered sugar (for the glaze)
  • 2 tablespoons whole milk
  • 1/2 teaspoon lemon extract
Instructions

  1. Preheat oven to 350 degrees F. Spray a 9"x 5" loaf pan with cooking spray and line with parchment paper. Allowing extra so the parchment hangs over the sides for easy removal. No need to spray the parchment. Just spray the inside of the loaf pan so the parchment will stay put. You'll want to have the oven preheated and the pan lined and ready to go before the batter is ready. You want to get the batter into the pan and then into the oven as soon as it is mixed.
  2. In a mixer or a food processor combine 3 large eggs, 1 cup sugar, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and 1/3 cup lemon juice. Blend until well mixed.
  3. Add 1.5 cups flour to the ingredients and mix until just combined. Add 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt and mix until just combined. Add 1/2 cup vegetable oil and mix until combined.
  4. Immediately pour batter into prepared loaf pan and place in preheated oven.
  5. Bake for 45-55 minutes until toothpick or cake tester inserted 1/2 way from the edge comes out clean. The top will bounce back when lightly pressed and won't jiggle!
  6. Allow the cake to cool in the pan and then remove from pan. Leave on parchment and prepare the glaze by mixing 1 cup powdered sugar with 2 tablespoons whole milk and 1/2 teaspoon of lemon extract. Add more sugar if you prefer a thicker, sweeter icing. Glaze the cake, slice and enjoy!
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