Moist & Tangy Lemon Loaf

I would say this is like the Starbucks Lemon Loaf, but after tasting it you'll agree it has the Starbucks version well beaten. On a scale of 1-5, we give this recipe a 25! Be sure to use real lemons - there is a huge difference in taste.

INGREDIENTS

3 eggs
1 C. sugar
2 T.  butter, softened.
1 t. vanilla extract
1 t. lemon extract
1/3 C. lemon juice (2 lemons - save any extra juice)

1 ½ C. flour
½ t. baking soda
½ t. baking powder
½  t. salt
½ C. oil (recommend coconut oil)

1 t. fresh lemon zest (from 1 lemon, divided)

Lemon Glaze
1 ½ C. powdered sugar
1 T. milk
1 T.  fresh lemon juice

2 t. fresh lemon zest

INSTRUCTIONS
Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

Use a mixer to blend together the eggs, sugar and butter in a medium bowl. Add  vanilla, lemon extract and lemon juice.

Mix in flour, baking soda, baking powder and salt and blend until smooth. Add oil and mix well. Stir in lemon zest by hand. Pour batter into loaf pan.

Bake at 350 degrees for about 45 minutes. Cool. Remove from pan.

Make the lemon glaze by mixing all the icing ingredients in a bowl by hand. Drizzle over the cooled loaf.