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This is a Top Secret recipe version of Starbucks Lemon loaf.

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Starbucks Lemon Loaf

1 ½ cup(s) FLOUR

½ teaspoon(s) BAKING SODA

½ teaspoon(s) BAKING POWDER

½ teaspoon(s) SALT


1 cup(s) SUGAR

2 tablespoon(s) BUTTER; Softened.

1 teaspoon(s) VANILLA

1 teaspoon(s) LEMON EXTRACT

1/3 cup(s) LEMON JUICE

½ cup(s) OIL (recommend coconut oil)


1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.

2 tablespoon(s) WHOLE MILK; I Used 2%.

½ 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 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.

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If you are like me, you love carbs. Especially bagels. Wether you smother them with cream cheese or stack them high with bacon, egg, and cheese, these homemade bagels could not be easier or tastier.


For the dough- 1 ½ cups warm water (100*-110*)

2 ¾ tsp active dry yeast

4 cups bread flour (you must use bread flour, not AP), plus more for your work surface and your hands

1 tbsp brown sugar

pinch of salt

egg wash (1 egg beaten with 1 tbsp water)

For boiling- 2 quarts water

¼ cup high quality honey

For the topping- (optional)

sesame seeds

dried onion

sea salt

1. Add the warm water and the yeast to the bowl of a stand mixer fitted with a dough hook. Mix together lightly and let sit for 5 minutes. While the yeast rises, generously spray a large glass bowl with non stick spray. Set aside. Generously flour a large cutting board and set aside. 

2. Add the flour, brown sugar, and salt to the yeast mixture. Beat on low speed fro 2 minutes, until everything comes together. The dough will look pretty dry, but that is okay.

3. Turn the dough out onto the floured cutting board and lightly flour your hands. Knead the dough for 5 minutes, until it is nice and smooth. The dough is way too heavy fro the stand mixer to knead for that long.

4. Form the dough into a ball and place in the greased bowl. Cover tightly with plastic wrap and allow to rise in a warm place for about 1 hour, until it has doubled in size. 

5. While the dough is rising, line an extra large baking sheet with parchment paper or line 2 large baking sheets with parchment paper. When the the dough is dine rising, add the 2 quarts of water to a large, heavy pot (I use a dutch oven), stir in the honey and bring to a bowl over high heat. Once it had boiled, turn the heat down to medium high. 

Once the dough has risen, turn it out onto a cutting board and punch it gently to release air. Cut the dough into 8 equal sized pieces (doesn’t have to be perfect, just try your best). Form each piece into a ball, then press your finger through the center of the dough make about a 2 inch hole. Use your hands to shape it into a bagel shape. Place the dough on the prepared baking sheets. Preheat your oven to 425*.

6. Once all the bagels have been formed, put 2 at a time into the boiling water and cook for 1 minute per side (2 mins total). Use a slotted spoon to remove the bagel and put it back on the baking sheet. Repeat until all the bagels have been boiled. Use a pastry brush to coat the tops and sides of all the bagels with the egg wash. Then sprinkle on your desired toppings (sesame seeds. onion, salt) or just leave them plain.

7. Place the pan in the oven and bake for 22-25 minutes, rotating the pan halfway through. You want the tops and sides to be golden brown, but the bagel still soft and fluffy to the touch. Remove the bagels from the oven and let cool completely before cutting or sneaking a bite. Enjoy!

** Store the bagels in a plastic bag and seal it tightly. They will stay fresh at room temperature for a few days, in the fridge for 1 week, or in the freezer for up to a month (if they last that long).**

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