 | | Directions |
- Preheat the oven to 350° F. Grease the sides and bottom of a 9 x 5 loaf pan.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a medium bowl, add the eggs, sugar, butter, vanilla, lemon extract, and lemon juice; beat until well mixed.
- Add the egg and sugar mixture to the dry ingredients and beat until well blended; add the oil and mix well.
- Pour batter into the greased loaf pan.
- Place in the preheated oven and bake for 45 minutes or until a toothpick poked in the center comes out clean.
- Remove from the oven and allow to cool for 10 minutes in the pan and then remove from the pan and cool completely on a cooling rack.
- Combine the glaze ingredients in a small bowl and beat on low until smooth.
- Drizzle the glaze over the top of the bread. It is ok for the glazed to run down the sides but try to keep as much on top as possible.
- Allow glaze to set up before slicing the bread.
|
|
|
Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 9 x 5 loaf pan
Servings: 16
|  | | Ingredients | | - | | 1 1/2 cups flour |
| - | | 1/2 teaspoon baking soda |
| - | | 1/2 teaspoon baking powder |
| - | | 1/2 teaspoon salt |
| - | | 3 eggs |
| - | | 1 cup sugar |
| - | | 2 tablespoons butter, softened |
| - | | 1 teaspoon vanilla |
| - | | 1 teaspoon lemon extract |
| - | | 1/3 cup lemon juice |
| - | | 1/2 cup canola oil |
| - | | LEMON GLAZE: |
| - | | 1 cup powdered sugar plus 1 tablespoon |
| - | | 2 tablespoons milk |
| - | | 1/2 teaspoon lemon extract |
| |
| |
