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| My Daddy in Naples with his Momma & his Zia |
This is an Italian version (which I believe Starbucks Lemon Loaf is based on) typically eaten for breakfast unglazed or dessert with the glaze that every Italian housewife has a recipe for. It uses olive oil instead of butter and yogurt instead of milk making it high protein & Mediterranean diet friendly. I also use limoncello instead of lemon extract but you can replace the limoncello with lemon extract, see exact amounts below.
Ingredients
3/5 cup olive oil
2 medium lemons (zest of both for cake and juice of 1 for glaze)
6 ounces yogurt with some fat & plain
1& 1/2 cups of sugar
3 large eggs
1 tablespoon limoncello or 2 teaspoons lemon extract
2 cups AP flour
2 teaspoons baking powder
1/2 tsp salt
Glaze (optional: or eat plain for breakfast or a light dusting of powdered sugar)
1- 1 1/4 cup powdered sugar
1 tablespoon limoncello or 2 teaspoons lemon extract lemon extract
6 - 8 teaspoons lemon juice (just under 1 medium lemon’s worth
Directions
Preheat oven 350
Line bottom of 9 inch pan and spray with cooking spray (8 inch pan won’t work for this recipe)
Whisk dry ingredients in a separate bowl
In mixer bowl beat eggs. Add rest of wet ingredients and mix well, scrape down to incorporate the zest
Add in dry and mix until smooth and incorporated
Pour into pan and bake 1 hour or more, check to see if toothpick doesn’t come out dry
Mix glaze ingredients with a wish until white and creamy adjusting liquid if needed and until no lumps
Cool on rack in pan 20 minutes
Remove from pan and cool completely
Eat plain or addd a dusting of powdered sugar or:
Pour on half of glaze let it set and pour on the rest, this keeps it from falling off!
The nutritional information below shows for 1/12 of the loaf a typical Italian size
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