Copycat Starbucks Lemon Loaf

Copycat Starbucks Lemon Loaf
from Yesterfood

Cake:
1 1/2 c all purpose flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
3 eggs, room temperature
1 c sugar
2 T unsalted butter, softened
1 t vanilla extract
2 t lemon extract
1/3 c fresh lemon juice
1/2 c canola oil
zest of one lemon

Glaze:
1 c powdered sugar
2 T whole milk or half and half
1/2 t lemon extract

1.  Preheat oven to 350 degrees.  Grease and flour a 9x5 inch loaf pan.
2.  In a large mixing bowl, combine dry ingredients, whisk to combine.
3.  In another mixing bowl, combine eggs, sugar, butter, and vanilla extract.  Mix on low until combined.  With the mixer running, slowly pour in the lemon extract and lemon juice (the lemon extract and lemon juice can curdle the eggs, so we want the mixer running to combine quickly).
4.  Pour the wet ingredients into the dry ingredients and stir until smooth.  Add the oil and zest into the batter and mix until combined.
5.  Pour batter into prepared pan and bake for 45 minutes, until a toothpick comes out with just a few moist crumbs attached.  Removed from oven onto a wire cooling rack.  Cool for 10-15 minutes while you prepare the glaze.  Whisk glaze ingredients together in a small bowl until smooth.  Pour glaze over warm cake and let cool completely in pan.  Store tightly covered. 

*Alternately, cook at 325 degrees for 55 minutes.