Starbucks Lemon Loaf
"It would take quite a bit of real lemon juice to give this moist cake loaf clone the perfect lemony zip of the original. With too much liquid we wind up with thin batter, and ultimately a baked lemon loaf that lacks dense and flavorful quality of the coffeehouse original. So, to avoid producing a batter that's too runny, we must turn to lemon extract. It's over by the vanilla extract in the baking aisle. This concentrated lemon flavoring works well alongside real lemon juice to give us the perfectly intense lemon flavor we need for a killer clone. The lemon extract also works like a charm to flavor the icing that will top off your faux food. Source: "Top Secret Recipes Unlocked" by Todd Wilbur...."
INGREDIENTS
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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3 eggs
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1 cup granulated sugar
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2 tablespoons butter, softened
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1 teaspoon vanilla extract
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1 teaspoon lemon extract
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1/3 cup lemon juice
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1/2 cup vegetable oil
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1 cup plus 1 tablespoon powdered sugar
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2 tablespoons whole milk
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1/2 teaspoon lemon extract
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