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20 lines
1.7 KiB
Plaintext
20 lines
1.7 KiB
Plaintext
>> source: https://lilluna.com/better-than-starbucks-lemon-loaf/
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>> serves: 10
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>> total time: 1 hour
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Preheat the oven to 350°F. Line the bottom of a #5 x 9 loaf pan{} with a piece of #parchment paper{}. (With a pencil, trace the bottom of the pan on a piece of parchment paper and cut it out with scissors.)
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Spray the pan and parchment paper with non-stick baking spray. Set aside.
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In a #mixing bowl{}, combine the @all-purpose flour{1.5%cups}, @instant lemon pudding mix{1%3.4-oz box}, @baking powder{1/2%tsp}, @baking soda{1/2%tsp}, and @salt{1/2%tsp}. With a #stand or hand mixer{}, combine the @eggs{3}, @granulated sugar{1%cup}, room temperature @unsalted butter{2%Tbsp}, @vanilla{1%tsp}, @lemon extract{2%tsp}, @lemon juice{1/3%cup}, @vegetable oil{1/2%cup}, and @plain Greek yogurt{3/4%cup}. Mix until evenly combined.
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Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the @lemon zest{1}, and mix until just combined.
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Pour the batter into the prepared loaf pan. Bake for ~{55%minutes}, or until the center is fully set, and a toothpick inserted comes out crumb free.
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After baking, let cool in the pan for 5 to ~{10%minutes}. Run a #knife{} around the sides of the pan, invert and remove from the pan, removing the parchment paper from the bottom. Let the cake finish cooling on a #wire rack{}.
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Combine the room temperature @unsalted butter{3%Tbsp}, @lemon juice{3%Tbsp}, and @lemon extract{1%tsp} with a #hand or stand mixer{}. Gradually add the @confectioners' sugar{1.5%cups}, and beat until smooth and creamy.
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Evenly spread the frosting over the top of the loaf. Refrigerate to let the frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
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