Lemon Raspberry Loaf A La Starbucks Food

LEMON RASPBERRY LOAF A LA STARBUCKS

Steps:

• Preheat oven to 350 degrees F. (if using glass loaf pan (pyrex) preheat to 325 degrees F) . Cake: Combine flour, baking soda, baking powder, and salt in a large bowl. Blend together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a bowl with mixer. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well. Prepare fruit spread by placing 2/3 cup into a microwave safe bowl and heat very little, 10 seconds at a time, adjust time to your microwave and stir. Repeat until spread/jam is at a slighlty softer consistence, but not liquid. You just want this to be workable and not so thick it just "glomps" onto your batter. Pour 1/3 of the batter into agreased 9x5-inch loaf pan. With a knife or ribber scrapper, very lighty swirl fruit spread/jam with each addition of the fruit spread. Add 1/2 of the warmed Raspberry Fruit Spread or jam. Add second 1/3 batter and top with remaining 1/2 of the fruit spread/jam and top with remaining 1/3 of the batter.With a knife or rubber scraper swirl fruit spred very lightly at each addition before topping with the next layer of batter. Bake for 45 minutes or cake tests done. . Lemon Icing Combine ingredients in bowl and mix with electric mixer on low speed. When cake is cool, remove from pan and top with the lemon icing. Let icing has set up, before slicing loaf into eight 1-inch-thick slices. Makes 8 slices. . Frosting I used Lemony White Chocolate Cream Cheese Frosting 1 ounce white chocolate-melted 2 Tablespoons cream cheese 1 Cup powdered sugar 1/2 teaspoon lemon extract 1/4 teaspoon lemon zest-optional hot water to thin to proper consistency To make the glaze, whisk together ingredients until smooth and proper spreading consistency. If necessary add 1 teaspoon hot water, (and whisk throughly) to thin to a more spreadable consistency.

RASPBERRY LEMON LOAF

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.