Lemon Loaf

Ingredients:

1 1/2 cup(s) Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
3 Eggs
1 cup(s) Sugar
2 TBS Butter; Softened.
1 tsp Vanilla
1 tsp Lemon
1/3 cup(s) Lemon Juice
1/2 cup(s) Oil

Lemon Icing Ingredients:

1 cup Powdered Milk; Plus 1 Tablespoon.
2 TBS Whole Milk; I Used 2%.
1/2 tsp Lemon

Directions: 

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 45 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.

Source: SkinnyBodyCare

Starbucks Pumpkin Pound Cake

Ingredients:

1 1/2 c. All Purpose Flour
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1 1/2 c. Sugar
1/2 c. Fat Free Vanilla Yogurt
3 Egg Whites
1 c. Canned Pumpkin

Directions:

1. Preheat oven to 350º. Grease a loaf pan, set aside.
2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
3. In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
5. Let cool on a wire rack. Makes 8 serving.
6. Add a powdered sugar glaze or cream cheese frosting if desired

Source: Diana Myers Bromley