Luscious Lemon Bread in Starbucks

Lemon trees are abundant in Phoenix and this recipe is delicious. No wonder Starbucks makes a Lemon Loaf. Tastes and Treasures also has a recipe and the recipes are VERY similar. Make both and have a taste test!

Starbucks Lemon Loaf
Ingredients:

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 (recommend coconut oil)


LEMON ICING

1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.

2 tablespoon(s) WHOLE MILK
1/2 teaspoon(s) LEMON EXTRACT

Directions:
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.




Luscious Lemon Loaf pg 198 of Tastes & Treasures cookbook
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract
Directions:
Preheat the oven to 350 degrees. Grease or line a 5 X 8 " loaf pan with baking parchment paper. Sift the flour (who does this anymore??), baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.
Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.
Note: you may drizzle with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. Makes 1 loaf.