Wednesday, June 17, 2009
I have started to build up a pretty good reputation for my baking abilities. I'm starting to think that my dream of baking professionally or owning a bakery might not be a total impossibility. If I won the lottery I would open a bakery or tea-shop where I could showcase all my baking.
Much to my surprise, I was asked by a co-worker if I would bake a batch of chocolate chip cookies and a lemon loaf for a gathering she was having and she offered to pay me. I was worried about what to charge her. I get embarrassed around asking people for money or putting a value on my baking. In the end, she gave me double the amount I asked for, saying that you couldn't even buy the quality of baked items that I make, so it was a great deal for her. She also asked me if I would do the dessert catering for her grandson's baptism in July! I am so excited about this opportunity and also hellishly nervous as I've never undertaken something like this before. What should I make that will appeal to both kids and adults? I hope it all goes smoothly.
This recipe is supposed to be a copy-cat Starbucks lemon loaf recipe. I've never tried Starbucks' loaf, but all I know is that this one is moist and delicious in its own right. On a side note, does anyone have a recipe for Starbucks Lemon Raspberry loaf? If you do, please send it my way.
Makes 1 loaf
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup oil
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract
1. Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt.
3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and mix well.
5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack.
6. Making the icing: In a small bowl, combine powdered sugar, milk and lemon extract with a mixer until smooth.
7. When loaf is cooled, remove from pan and frost top with icing.