8 eggs
1/4 cup vegetable oil
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
1 3/4 teaspoons lemon extract
1 teaspoon salt
1 teaspoon vanilla extract
In a bowl, beat the eggs, oil, milk, vanilla and lemon extracts. Stir until blended.
Beat the dry ingredients together (e.g. salt, lemon extract) in a small bowl. Pour mixture into one of the loaf pans.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in pan on a wire rack. Refrigerate as much of the butter as possible for the filling, and drain as much of the remaining butter as possible for the filling. Cover and chill loaf while you prepare the whipped cream. Spread cream over the top of the loaf. Let stand overnight.
Whip cream with the 1/2 cup of remaining butter until stiff. Cut into small squares.
Pour glaze over warm loaf while the filling is still warm. Chill in refrigerator to chill before serving. Refrigerate whipped cream before serving.