When life gives you lemons, make scones, and then make a lemon loaf! I had several lemons leftover from my juice cleanse a couple of weeks ago, so I’ve been on the prowl for lemon-related recipes.
I really like the Starbucks Lemon Loaf. So I started my quest by looking for a copycat recipe. I came across this pin first, but after reading the recipe, I wasn’t convinced it would be a successful recipe. Based on my past cookie baking experience, the butter to sugar ratio seemed off, and the directions were also questionable. I decided to take this pin as a starting point and looked for other recipes on the web. I finally decided on this recipe from Rachael Ray. I’ve added a couple of my own ingredients to increase the nutritional value. This recipe can be made by hand or with an electric mixer.
1/2 cup butter, softened
1 cup sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
Juice of 1 lemon
1/2 cup of milk (whole or 2%)
1-1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
1 tablespoon chia seeds (optional)
1 tablespoon hemp hearts (optional)
1-1/2 cups fresh blueberries
1/4 cup chopped dried coconut (optional)
Preheat oven to 350 degrees.
Once combined, add eggs one at a time.
Add vanilla, lemon extract and lemon juice.
In a separate bowl, whisk together flour, baking powder, salt, lemon zest, chia seeds and hemp hearts.
Add the flour mixture in three parts, alternating with the milk in two parts, starting and ending with the flour.
Grease a 9″ x 5″ loaf pan. You can use your choice of grease, such as vegetable oil, butter or shortening. I decided to go with coconut oil.
Pour batter into the pan and smooth out the top.
Bake for 60 minutes. It is done when a toothpick inserted into the loaf comes out clean.
What are some of your favourite lemon recipes?
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