Bye Bye Cake

With very little warning and no turning back, one of my supervisors left the company last week. Staying true to the nickname she dubbed me, I baked her a send-off cake for her last day.
I made her a mini double-decker lemon cake with a lemon glaze, using my knock-off Starbucks Lemon Loaf recipe. She was very appreciative and it was the least I could do.
The recipe itself is so tasty and spot-on with the Starbucks version, you really don't need an excuse!

Copycat Lemon Loaf
Cake:
1 1/2 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs, room temperature
1 c sugar
2 Tbl softened butter
1 tsp vanilla
1 tsp lemon extract
1/3 c lemon juice
1/2 c vegetable oil
Glaze:
1 c + 1 Tbl powdered sugar
2 Tbl milk
1/2 tsp lemon extract

Preheat oven to 350 degrees. Grease mini pans and line bottoms with parchment paper. In a medium bowl, combine flour, baking soda, baking powder, and salt. In the bowl of your stand mixer, place eggs, sugar, butter, extracts, and juice and mix to combine. Pour wet ingredients into dry ingredients and whisk until smooth. Add oil and mix well. Pour into prepared pans and bake 20-25 minutes. Cool in pans on a cooling rack. Mix your glaze ingredients. Remove cakes from pans and ice with the glaze. Slice when set.

 

If you bake mini cakes, you will wind up with extra batter. No worrries--pour batter into a greased 9x9 pan and bake for 35 minutes or until it tests done. Ice it with your leftover glaze.
Alternately, you can forget the mini cake plan and bake the whole recipe in a greased 9x13 loaf pan for 45 minutes. Cool it in the pan on a rack and ice when cooled.

Until next time!