Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Friday, March 6, 2015

Starbucks Lemon Loaf

Something good happened the other day.  Betsy saw a recipe for "Starbuck’s Lemon Loaf" on Facebook and promptly suggested I should make it for her.  I for one have never had a slice of lemon loaf from Starbucks but the picture certainly looked good and the recipe sounded easy.  Betsy is a big fan of lemony things . . . lemon drop martinis, lemon bars, lemon cake, lobster in lemon butter, lemon-garlic shrimp, chicken and lemon soup . . . you get the gist . . . and I am all about cooking.

What I liked about this recipe is that I had most of the ingredients except the lemon extract.  I hate buying ingredients that are used in one recipe and it takes a year or two to use up.  RV pantry space is limited.  But since a little bottle of lemon extract was not going to make me have to rearrange the pantry, I went for it.  The recipe turned out moist, lemony, sweet and delicious.  It was just as good the next couple of mornings for breakfast with a cup of steaming hot coffee.  Thank you Starbucks (and Betsy!).


Lemon Cake

1 ½ cup flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 eggs
1 cup sugar
2 tablespoon butter, softened
1 teaspoon vanilla
1 teaspoon lemon extract
⅓ cup lemon juice
½ cup vegetable oil


1 cup powdered sugar
2 tablespoon milk
½ teaspoon lemon extract


Preheat oven to 350°F.

Combine flour, baking soda, baking powder and salt in a bowl.  Use a mixer (or a whisk) to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.  Pour wet ingredients into the dry ingredients and mix until smooth.  Add oil and mix well.

Pour batter into a greased and floured 9x5-inch loaf pan.  Bake at 350°F degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.  Remove from pan and allow to cool on a rack. 

To make the lemon icing, combine powdered sugar, milk, and lemon extract in a small bowl and whisk until smooth.   When the loaf is cool, pour icing over the top.  Let the icing harden for five minutes before slicing.


  1. I'm gaining weight (and losing my girlish figure) just by reading your blog.... :cD

  2. I will have to try this one, I too love anything lemon!


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