Lemon Loaf

This Lemon Loaf recipe is full of lemon flavor, moist, dense, and rich. It’s a perfect snack, dessert or even Breakfast Bread.

The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Lemon lovers will be in their glory! 

I actually prefer this loaf after it has sat overnight, this allows the fresh lemon/sugar mix to have a chance to soak into the cake, which gives it more flavour and makes it even moist. But don’t let it sit for too long because there’s a fine line between when a loaf is moist, then all of a sudden it’s dry.  So moral of the story, let it sit overnight and enjoy it the next day.  Honestly, this loaf is so good so you’ll probably finish it in one day, a slice or two for breakfast with your coffee, one for a sweet mid-day snack and then a few slices with vanilla ice cream after dinner! 

Lemon Loaf Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 ½ teaspoon lemon extract 
• Zest of 1 large lemon
• 2 tablespoons lemon juice
• 1/4 cup buttermilk — sour cream works too

Lemon Icing Ingredients

• 1 cup powdered sugar, add more until desired consistency is reached
• 2 tablespoon lemon juice,  add more until desired consistency is reached
• 2 tablespoon cream or milk, add more until desired consistency is reached

Lemon Loaf Instructions

Preheat the oven to 350F degrees. 

Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.

In a medium bowl whisk together the flour, baking powder, baking soda & salt.

In a separate bowl beat together the butter and sugar until fluffy – this will take at least 3 minutes.

Mix in the eggs 1 at a time. 

Then mix in the vanilla extract, lemon extract, lemon zest, and lemon juice.

With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. 

Turn off the mixer and scrape down the sides of the bowl.

Repeat the process with the rest of the flour mixture and buttermilk.

Pour the batter into the prepared pan and bake for 50-60 minutes. 

Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).

*It will be done when an inserted toothpick comes out clean and the top feels firm to the touch. 

*If after about 30-40 minutes the top is browning too much, place a piece of aluminum foil over top and continue baking.

Lemon Icing Instructions

In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.

Remove the cooled loaf from the pan and drizzle or pour over top.

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PAN-SEARED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PARMESAN

When the weather starts to warm up, I like to make lighter dishes. But I never sacrifice flavor! I love to use citrus in my recipes during the spring and summer.

This Pan-seared Chicken Paillard with Arugula and Shaved Parmesan embodies light and flavorful perfectly.
Paillard is when you take a piece of meat that is pounded out thin and cooked quickly.

This recipe keeps the seasonings simple. You top the lemon marinated chicken with delicious, peppery arugula drizzled with a truffle balsamic vinegar dressing. It’s fresh, and full of flavor. It’s the ideal spring or summer lunch or dinner. Pair it with a nice glass of Sauvignon Blanc (my favorite white wine), and you’ve got yourself a delicious meal!

First you want to start by pounding out the chicken. Place the chicken onto a cutting board and cover with a piece of plastic wrap. Now take out all your aggression and pound the chicken with a mallet or you can use a rolling pin, that’s how my Meme used to do it. Pound the chicken until it is about ¼ inch thick.

Heat a large cast iron skillet over medium heat.

In a mixing bowl combine the salt, pepper, garlic powder. I love using lemon zest in my dishes, especially homemade rubs or salad dressings.
Grab your zester, if you do not have a zester, you can use a box cheese grater on the fine side.
Zest half of a lemon, and juice half of a lemon in the bowl with the spices. Whisk all ingredients until well combined. Rub the mixture all over both sides of the chicken. Let the chicken marinate while you make the salad dressing.

The salad dressing calls for truffle oil which can be a strong flavor. I love truffle oil, but I know it’s not a favorite for all. So if you are not a fan of truffle oil, you can replace it with EVOO.
In a small bowl, add 1 chopped shallot, zest and juice of half a lemon, ½ teaspoon truffle oil, 2 tablespoons white balsamic vinegar and salt & pepper, whisking until combined. Set aside.

Drizzle about a tablespoon of EVOO into the hot skillet. Place each flattened chicken breast into the hot oil. Cook on each side for 2-3 minutes or until fully cooked and golden brown.

Now for the plating!
This turns into a fresh beautiful plate!
Place the cooked chicken breast onto a plate and pile on the arugula. Using a vegetable peeler, shave the Parmesan cheese over top of the arugula and chicken. Drizzle the Truffle Balsamic Vinegar over the arugula.

Enjoy!!

INGREDIENTS

For the Chicken:

• 2 boneless skinless chicken breasts
• 2 teaspoons olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• Zest of ½ of a lemon
• Juice of half a lemon

For the Salad:

• 1 shallot, chopped
• Zest and juice of half a lemon
• ½ teaspoon truffle oil
• 2 tablespoons white balsamic vinegar
• Pinch of salt
• Pinch of pepper
• 6 cups arugula
• Shaved Parmesan cheese

INSTRUCTIONS
Place the chicken breast on a cutting board and top with plastic wrap.
Pound out the chicken breast until it’s about a ¼” thick.
Place the chicken on a platter and brush a little olive oil on each side.
In a small bowl combine salt, pepper and garlic powder. In the same bowl add the zest and juice of half a lemon.
Generously rub the seasoning on each side.
Preheat your skillet with a swirl of EVOO. Turn down heat to medium-high and cook chicken breasts for 2-3 minutes on each side or until fully cooked.

For the salad dressing
In a small bowl, add chopped shallots, truffle oil, balsamic vinegar and a pinch of salt and pepper.

Place the chicken in the middle of a plate. Squeeze the other half of the lemon over the top of the chicken.
Top the warm chicken with a nice big portion of the dressed arugula.
Take a block of Parmesan and, using a vegetable peeler, shave pieces right on top of the arugula.

Drizzle the truffle balsamic vinegar dressing over top.
Serve immediately.