Lemon Loaf

Have you noticed that cake mixes are getting smaller??  I have a Lemon Pound Cake recipe that I have made since I was a little girl.  But now that cake mixes are only 15 or 16 ounces instead of 18 ounces it just isn't quite the same.  I think this recipe just might be the answer to that problem???  

Lemon Loaf
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
⅓ cup lemon juice
½ cup oil
zest of one lemon

Glaze:
1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon lemon extract
Glaze – whisk all ingredients to combine.

Preheat oven to 350. Grease and flour a 9 × 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.

Complements: http://www.keyingredient.com/