Skip to main content

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!
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Florentine Bowtie Pasta

2 tablespoons extra virgin olive oil 1 cup finely chopped white onion 1 clove minced garlic 4 cups baby spinach leaves 2 cups cooked shredded chicken breast 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 Cups Philadelphia Cooking Creme 1 pound bowtie pasta or other small noodle 1 1/2 cups shredded mozzarella cheese 1. Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray. 2. Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine. 3. Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish...
Post a Comment
Read more

BRILLANT!!!

Post a Comment
Read more

Skinny Cauliflower Tots

I found this great recipe on Kourtney Kardashian's blog. I love finding healthy alternatives to try.  Cauliflower roasted is amazing so these should be as well . Skinny Cauliflower Tots Ingredients (All Organic/Non-GMO products): 2 1/2 cups raw cauliflower florets (about 2 cups when cooked) 1 large egg 1 large egg white 1/2 cup onion, diced 1 tsp garlic, minced 2 tbsp fresh parsley, minced 1/2 cup Colby Jack cheese, grated 1/2 cup seasoned Panko breadcrumbs salt and pepper, to taste Instructions: First, cook the cauliflower florets by pouring 1/4 inch of water into a large pan over medium heat. Once the water is simmering, reduce the heat to low and add the cauliflower. Cover with a lid and let simmer for about 5 minutes. The cauliflower should be tender, but not mushy when done. Preheat the oven to 400 degrees Fahrenheit. Chop the cauliflower into fine pieces and place 2 cups of the cauliflower pieces into a medium bowl. Add the remaining ingred...
Post a Comment
Read more