(Starbuck’s) Lemon Raspberry Loaf

June 28, 2012 at 10:29 am | Posted in Loaf | Leave a comment
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Like Starbucks® Lemon-Raspberry Loaf
taken from Meemo’s kitchen
1-1/2 Cups all-purpose flour
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
3 eggs
1 Cup granulated sugar (1/2 c.) 
2 Tablespoons butter, softened
1 Teaspoon vanilla extract
2 Teaspoons lemon extract or 1/4 teaspon lemon oil
1 Tablespoon lemon zest
1/3 Cup lemon juice
1/2 Cup vegetable oil (light olive oil would be best) ran out of oil… only used 1/3 c. 
Raspberry Swirl
1/3 cup Raspberry Fruit Spread (Smucker’s Simply fruit) or jam I used strawberry jam
Lemon Icing (or see the recipe for Lemony White Chocolate Frosting below):
1 Cup plus 1 tablespoon powdered sugar
2 Tablespoons butter-softened
2 Tablespoons whole milk
1/2 Teaspoon lemon extract.
1/4 teaspoon lemon zest-optional
Preheat oven to 350 degrees F. (if using glass loaf pan (pyrex) preheat to 325 degrees F)
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 1/3 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 9×5-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.

Once again, I was too lazy to make the icing….
I think I’ll cream the butter and sugar together first next time because there was a large volume of liquid (1/2 c of lemon juice!), butter and liquid didn’t mix.. and I risk over beating/ mixing by mixing it vigorously with the electric mixer after adding dry ingredient 😦 I’m not sure if the loaf is suppose to turn out dense.. and all that but I wasn’t too please with it. surprising my other brother liked it tho 😮 he just said there’s was a flour smell.. which the rest of us didn’t quite notice. I’ll definitely do it again.. till I master it! 
here’s a youtube video that shows you how to swirl the cake 

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