LEAPING LEMONS!

Last Wednesday was the Youth Company Picnic (bye bye seniors! *sob sob*) which was hella fun but hella sad at the same time, because we were saying bye to our fabulous seniors.
After moving around an appointment and making some compromises I was able to go, which was really good.
I wanted to bring something lemon-y, because, well, I dont know, but lemons just seem very picnic-y and summer-y. Wow. Thats a lot of -y's. Anyway, I found a recipe for lemon bread/poundcake on Cupcake Rehab and HAD to try it.
And I'm so glad I did, because it came out perfectly. It tasted a lot like the one from Starbucks, as promised, and it was definitely a hit at the picnic.

Here is the recipe:
Lemon Pound Cake (Lemon Loaf)



POUND CAKE:
1 2/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs
1 cup sugar
2 Tablespoons salted butter, softened
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1/2 cup vegetable oil

1. Preheat oven to 350 degrees.
2. Grease a 9×5 loaf pan well.
3. In a medium bowl mix flour, baking soda, and baking powder.
4. In mixing bowl or stand mixer, cream butter. Add sugar, eggs, vanilla, lemon extract, lemon juice and oil until mixed well.
5. Add dry ingredient mixture to your mixer and blend until smooth. No not over mix.
6. Pour batter into prepared pan and bake for 45-50 minutes or until testing stick comes out clean. Edges should be a dark golden brown and will crisp upon cooling.
7. Let cake cool before icing.



ICING:
1 cup plus 1 teaspoon powdered sugar
2 Tablespoons whole milk
1/2 teaspoon pure lemon extract

For icing blend powdered sugar, milk, and lemon extract until creamy. Ice the top of your cake and let the icing drip down the sides of your pound cake. Let icing set before slicing.

The one thing I will probably change in future times of making this would be the icing - i think there was too much lemon by adding lemon extract to it. Other than that it was perfect though.

PEACE. LOVE. LEMON LOAF.