Recipe
I love a lemon dessert. There is something about the tart and sweet combination that makes me happy. This apparently is a copycat version, of a top secret recipe, for a famous coffee shop’s lemon loaf. I will not mention names as to protect myself from the F.B.I. Moist, sweet, yet tart, with a lemony glaze that is perfect served with a cup of coffee or tea.
Copy Cat Lemon Loaf
• 1 1/2 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3 eggs
• 1 cup sugar
• 2 tbsp butter; softened.
• 1 tsp vanilla
• 1 tsp lemon extract
• 1/3 cup lemon juice
• 1/2 cup oil
Lemon Icing Ingredients
• 1 cup powdered sugar; plus 1 tablespoon.
• 2 tbsp milk
• 1/2 tsp lemon extract
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 9×5-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.
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