1 cup butter, softened
3/4 cup white sugar
4 eggs
1 (18 ounce) package brioche spread
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups milk
2 1/2 cups water
1 teaspoon lemon extract
1 teaspoon lemon extract
2 slices lemon strip
2 tablespoons lemon zest
1 teaspoon lemon zest
1 1/2 tablespoons lemon zest
1 tablespoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together the butter, sugar, eggs and milk until smooth. Beat in the water, lemon extract, vanilla extract and lemon zest. Mix in the lemon extract, lemon zest and lemon zest.
Dissolve the lemon extract in the water mixture, bringing just to a boil and stirring constantly. Slowly pour mixture into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour or until a toothpick inserted into the cake comes out clean. Let cool in pan for 10 minutes before removing from pan.