This month we’ve been shamelessly doing copy cat recipes of our favorite restaurants. Because we are who we are, we can’t ever seem to leave good enough alone! You know we have to make it better. With lemon being a favorite of Rhonda’s and Veronica’s the only thing to do was up the lemony-ness and add booze (cause you know it makes it better).
We recommend using the USA loaf pan. Learn about the USA Pans here and see a side by side testing Rhonda did making this recipe.
Lemony Lemon Loaf
2016-09-15 13:34:31
Serves 12
Cook Time
55 min
Ingredients
- 1½ cup flour
- 1 (3.4 ounce) package, instant Lemon pudding mix
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- 2 Tablespoon butter, softened
- 3 eggs
- 1 teaspoon LorAnn vanilla extract
- 2 teaspoon limoncello
- ⅓ cup fresh lemon juice
- ½ cup Lemon Olive Oil
- ¾ cup lemon Greek yogurt
- zest of one lemon
Frosting
- 3 Tablespoon Butter, softened
- 1½ cup powdered sugar
- 3 Tablespoon fresh lemon juice
- 1 teaspoon limoncello
Instructions
- Preheat oven to 350°F degrees.
- Spray the pan with Baker's Joy. Line the bottom of a USA Pan 5 x 9" loaf pan with a piece of parchment paper. Spray the paper with Baker's Joy spray. Set aside.
- In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt.
- In a stand mixer fitted with the paddle attachment, cream sugar and butter. Add the eggs, vanilla, limoncello, lemon juice, oil and yogurt. Mix until evenly combined.
- Slowly add the dry ingredients to the wet ones, stopping to scrape down the sides of the bowl occasionally.
- Add the lemon zest, and mix until just combined.
- Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
- After baking, cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, remove the parchment paper from the bottom. Cool completely on a rack.
- Make the frosting: Combine the butter, lemon juice and limoncello with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
Notes
- Tip: zest lemons before juicing. Extra zest can be frozen.
- When using Baker's Joy or non- stick spray, spray pans over door of dishwasher (if empty or has dirty dishes) or over sink for easy clean-up and prevent slipping.
Adapted from from Starbucks (but better)
Adapted from from Starbucks (but better)
Pizazz https://pizazzmt.com/
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