Starbucks Lemon Loaf

As a previous post mentioned I got a kitchenaid mixer a few days ago! I finally broke it in yesterday and made a replica recipe of the Starbucks Lemon Loaf! It is very good and reminds me a lot of the actual slice they sell at Starbucks! I did make a few modifications to the recipe. The recipe called for baking time to be 45 minutes however mine finished at 35 minutes, just set your timer for 30 minutes check it with a butter knife in the middle seeing if it comes out clean add a few minutes to it from there if needed. The glaze also called for only 2 tblsp of whole milk, I used 3 and it turned out perfect. Before adding the extra milk it was still too thick and powdery. Also, next time I bake this I will add a little more lemon to the batter the recipe was good but it did need a little more lemon flavor in the actual loaf. Below is the recipe! Enjoy :)

LOAF
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
3 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 35-40 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.