CopyCat Starbucks Mini Lemon Loaves

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/3 cup Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Lemon extract
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 tbsp Half and half

Found on mooreorlesscooking.com

Description

Ingredients

• 3 large eggs
• 1 cup sugar
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• 1 teaspoon lemon extract
• ⅓ cup lemon juice
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• 1 cup powdered sugar (for the glaze)
• 2 tablespoons half and half
• ½ teaspoon lemon extract

Directions

• Preheat oven to 350 degrees
• Spray bottoms only of 4 mini loaf pans with Bakers Joy.
• In a KitchenAid or a food processor combine 3 large eggs, 1 cup sugar, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and ⅓ cup lemon juice. Blend until well mixed.
• Add 1½ cups flour to the ingredients and mix until just combined. Add ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt and mix until just combined. Add ½ cup vegetable oil and mix until combined.
• Spread into prepared pans.
• Bake 30 minutes or until toothpick test is clean
• Cool on wire rack while you make the glaze.
• GLAZE
• Mix 1 cup powdered sugar with 2 tablespoons half and half and ½ teaspoon of lemon extract. Add more sugar if you prefer a thicker, sweeter icing.
• Glaze the cake, slice and enjoy!