Lemon Loaf

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I do not know if it feels like spring in your neck of the woods or across the pond, but I can say that is does not feel like spring in the Azores! We are a few days shy of June, and I think we have had one or two days where it felt like spring was in the air! It has been cold, damp, grey, windy and rainy for what feels like the whole month of May! Despite the dreary weather, I can't help but smile every time, I go to our garden, to pick lemons. Our one lemon tree, has been gifting us with non-stop lemons the last two years, it´s really hard not to smile when you have an apron full of sunny yellow lemons! So with the hopes of cheering up your weekend, here is a lovely lemon loaf for you to try!








Ingredients
1½ c. flour
1 (3.4 oz.) package, instant Lemon pudding mix
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
3 eggs
1 c. sugar
2 Tbsp. butter, softened
1 tsp. vanilla
2 tsp. lemon extract (I didn´t have any)
⅓ c. fresh lemon juice
½ c. oil
¾ c. plain Greek yogurt
zest of one lemon

Frosting:
3 Tbsp. Butter, soft but not melted
1½ c. powdered sugar
3 Tbsp. lemon juice
1 tsp. lemon extract ( I used lemon zest)

Preheat oven to 180//350 degrees. Line the bottom of a 5 x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. 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, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
For the frosting: Combine the butter, lemon juice and lemon extract 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.

**I added poppy seeds, about 2 tablespoon

 recipe source

Comments

  1. UnknownMay 27, 2017 at 7:43 PM

    Your photography is so good I can almost taste it.

    ReplyDelete
  2. MaryMay 30, 2017 at 10:43 PM

    Thank you for posting! I love the cheery photographs!

    Mary (from va)

    ReplyDelete

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