DIY Chai Mix

It is almost fall, that means it is time to make yourself a big container of chai mix.  And you should probably make extras for family and friends.  This is such a great gift to give.
You can also make this dairy free if you need.
I got the recipe from allrecipes.com and I adapted it to my taste.

In a large bowl, whisk together:
1c. Nonfat dry milk powder (you can use powdered rice milk, soy milk or rick milk) Let me know how it turns out if you substitute those in.
1c. Powdered non-dairy creamer
1c. French vanilla flavored non dairy creamer powder
2 1/2 c. Granulated sugar
1 1/2 c. Unsweetened instant tea
2 tsp. Ground Ginger
2 tsp. Ground cinnamon
1 tsp. Ground all spice
1 tsp. Ground cloves
1 tsp. Nutmeg
1 tsp. Ground cardamom (this spice is pricey, but you don't want to skip it.)

In a food processor, blend 1 cup at a time until mix becomes a fine powder. Don't skip this step or the spices will clump in the hot water and not dissolve well. You can also use a blender.
I like 3tbsp in a mug of hot water but you can adjust the amounts depending on how you like it.
I also love it with a splash of half and half. I tend to think most hot drinks taste better with a splash of half and half.

Enjoy.

Cake Batter Pancakes

Its my birthday!!  And, I love cake.  SO, what better way to start my special day?!

Hello, sprinkles. You are a lovely sight first thing in the morning.

Yes, it tastes just like eating cake for breakfast.  A very fun tradition to celebrate special days.  I also just reached “best mom ever” status.  Thank you sprinkles, you never let me down.

Cake Batter Pancakes (recipe from How Sweet It Is)

1 1/2 cups all purpose flour
 2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
1/8 tsp salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk (varies depending on cake mix)
assorted sprinkles

Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. Add 1 cup of milk, egg and vanilla extract and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. Start with 1 cup of milk and add more if needed. Preheat a skillet on medium heat (I use an electric grilled and turn it to 275 degrees). Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.

Glaze 1 cup powdered sugar 1/2 tablespoon milk 1/2 teaspoon vanilla extract assorted sprinkles Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes. Top with extra sprinkles.  *Because at this point, we really need more sugar*

Raspberry Lemon Bread

When it gets to be 90+ degrees in the afternoon, I have to do my baking in the morning.  We love to have quick breads with all the yummy fruits in season.  And there is nothing better than waking up to a house smelling of fruit and fresh bread.  My girls always wake up just a smidge earlier in the morning when I am baking.  Their little noses bring them straight to the kitchen. 

We enjoyed this bread with a little bit of whipped cream cheese.  My 1 year old licks off the cream cheese first, then snarfs down the bread.

Raspberry Lemon Bread
2 cups bread flour
1/2 tsp baking soda
1 tsp baking powder
1/2 cup sugar
zest of 1 lemon
2 tsp lemon juice
1 tsp vanilla
2 eggs
1/2 cup butter milk
1/4 cup apple sauce
1 Tbsp vegetable or canola oil
3/4 cup fresh raspberries, cut each berry in half.
1. Preheat oven to 350 degrees.  Grease 9x5 bread pan
2. In a small bowl, whisk together flour, baking soda, baking powder, salt, and sugar.
3. In the bowl of an electric mixer, mix together all of the remaining ingredient except for the berries.  Mix until well blended and slightly foamy.  Add in the flour mixture all at once and mix only until dry ingredients become moist.  Do not over mix or you bread will be gummy. It will be a very lumpy, thick batter.  Gently fold in raspberries until evenly distributed.
4. Pour batter in to a greased 9X5 bread pan and bake at 350 degrees for 55 minutes, until done in the middle. 
5. Let bread cool in pan 10 minutes, then remove bread from pan to a cooling rack.  Let cool slightly, slice and serve warm.

Apple Pie Bars

I love when I am introduced to new blogs.  I found one recently called Cooking Classy.  These Apple Pie Bars fist caught my eye on pinterest.  I made them for my husband and his parents tonight and they were so yummy. 

Do you have one of these choppers?  You really should.  With this type of apple dessert, you want the filling to be very finely chopped.  I mean, really fine.  It was perfect.  I will keep this filling on hand for apple turnovers as well.  NUM!!

And, if you like sweets at breakfast, these totally replaces a toaster strudel. 

Apple Pie Bars
6 medium Granny Smith apples
2 1/2 Tbsp lemon juice
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1 package refrigerated pie crust (2 crusts)
Vanilla Glaze
2 Tbsp half and half (I used fat free. You can use milk as well)
1 cup powder sugar                                                                                                                               
1/2 tsp vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. Set out refrigerated pie crust to come to room temperature.
3. Peel, slice and chop apples finely, I like to use my hand chopper.                                                          
4. Place diced apples in a large mixing bowl. Add lemon juice and 1 tsp vanilla and toss apples to evenlycoat.                                                                                                                                                 
 5. In a separate mixing bowl, whisk together 1/2 cup flour, granulated sugar, brown sugar, 1 1/2 tsp cinnamon and nutmeg. Pour flour mixture over apple mixture and toss to evenly coat, set aside.
To assemble pie:
Roll one portion of pie dough into a 13x9 inch rectangle on a lightly floured surface. Lift rolled dough into an ungreased 13x9 inch baking dish or stone bar pan.
Toss apple mixture once more and pour into baking dish over pie crust.
Roll remaining dough into a 13 1/2 x 9 1/2 inch rectangle and place rolled dough over apples. Sprinkle cinnamon sugar mixture evenly over top pie crust.
Bake in preheated oven 50 - 60 minutes until golden brown. Remove from oven and allow to cool at least 30 minutes before cutting into squares. Drizzle with optional glaze or serve with vanilla ice cream. Store bars in refrigerator in an airtight container, rewarm in microwave if desired.
Adapted from Cooking Classy

Flashback Friday

These pictures are from exactly a year ago.  My daughter had just turned 2 and we went berry picking.  It is nearing the end of strawberry season, and we are enjoying doing the same activity this year.  My sweet girl sure has grown in the last year. 

Now this year, she is bigger and much more efficiant at berry picking.  We always have a great time getting outside and enjoying the sun and the fresh berries.  And this year, my youngest daughter was able to get in on the action.

Little N is a pro at finding the red berries.  However, she eats them before they make it in her bucket.  Good thing they don’t weigh my girls on the way in and the way out.  They both end up with a few berries as a snack.

This year we made really yummy muffins for V to share with her preschool class.  They were a hit and I will make them every year when it is berry season.

Strawberry Muffins
1 1/2 cup chopped strawberries
1/2 cup white sugar
1/4 cup brown sugar
1/2 cup soft butter
2 eggs, beaten
1 tsp vanilla
1 3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon

1. In a small bowl, combine the strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain, reserving liquid and berries separately.
2. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
3. In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs, then stir in the vanilla. Combine the flour, baking soda, salt, nutmeg, and cinnamon; stir into the creamed mixture alternately with the juice from the berries. Gently stir in the berries. Spoon batter into the prepared muffin cups.
4. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan on a wire rack

Enjoy!!
Recipe adapted from allrecipes.com

Plum Quick Bread

We participate in Bountiful Baskets every other week.  It is so great.  I pay $15 and literally get a whole laundry basket full of fresh fruits and vegetables.  Google it in your area.  This week, I also added on the plums.  Who knew there 11 types of plums grown in California. 

Look at those beauties.  We have been eating fresh plums daily and I realized that we have more than we can eat before they are over-ripe.  So, plum recipes it is.  Today for breakfast it was plum quick bread.  And boy was it a hit.  It has a slight tart zing like rhubarb bread and it is so moist.  The cinnamon sugar on top is a nice touch.

I used a base recipe from allrecipes.com and substituted a few things and added a few ingredients to make it my own.  I may or may not have added one ingredient by mistake, but it turned out delicious so I will keep it in the recipe for sure.
Plum Quick Bread
1 cup pitted, chopped plums
1 Tbsp flour
1/2 cup soft butter
1 cup white sugar
1/4 cup brown sugar
1/2 tsp vanilla extract
2 eggs
1 1/2 cups flour
1/4 tsp baking soda
1/2 tsp salt
1/3 cup sour cream or plain greek yogurt
2 Tbsp cinnamon sugar
1. Preheat oven to 350 degrees.  Grease and flour a 9X5 loaf pan
2. Put chopped plums in a bowl and toss with 1 Tbsp. flour.  This coats them so that they will hold in the batter and not sink to the bottom of the pan when baking.  Set to the side.
3. In a mixing bowl, beat butter, white and brown sugar, and vanilla until fluffy.  Add in eggs one at a time mixing well in between.
4. Add flour, baking soda, salt and mix for 10 seconds.  Add in sour cream and continue mixing until well blended. 
5. Fold in plums with a spatula.
6. Pour batter in to loaf pan and sprinkle with cinnamon sugar mix.  Bake 50-60 minutes until done in middle.
Enjoy

Banana Pineapple Smoothie

This one was really good.  It has a really nice light flavor which makes it really refreshing any time of the day. 
Banana Pineapple Smoothie
2 cups honey flavored Greek yogurt
1 cup (8oz) crushed pineapple in juice, undrained
1 banana
1 tsp vanilla
1/8 tsp ground nutmeg
1/4 tsp ground cinnamon
1 cup ice cubes
*Blend until smooth and frothy. Serves 4*

Honey Bear Smoothie

This smoothie is a perfect one for the kids.  I think my 1 year old daughter could drink her body weight in this drink.  She LOVES it!  And if you have toddlers, chances are very good that you always have bananas and milk on hand….thus, you could make this without a trip to the store.
Honey Bear Smoothie
1 banana
1 Tbsp honey
1 cup cold milk
1/2 cup ice
1/4 tsp cinnamon
1/4 tsp vanilla
*Blend until smooth and frothy.  Serves 2*

Cantaloupe Strawberry Smoothie

I really like melon, but I had never thought about using it in a smoothie.  I always just stuck with berries and bananas.  This one is so fresh and light.  I hope to make it again soon.
Cantaloupe Strawberry Smoothie
1 cup hulled strawberries
1 cup cubed cantaloupe
2/3 cup cold milk
1 Tbsp honey
*Blend all ingredients in blender or food processor until smooth and frothy.  Serves 2*

Cool & Creamy Smoothie

I really like how creamy this one is.  My daughters really likes the tangy flavor of the sorbet.  It was a great way to use all of the yummy strawberries this season.
Cool & Creamy Smoothie
1 cup V8 Fusion (I used peach mango)
1/2 cup peach sorbet
1 cup honey flavored Greek yogurt
1/2 cup strawberries, cut into quarters
*Blend all ingredients until smooth and frothy.  Serves 2*

Orange Pineapple Smoothie

This one is really yummy.  Its kind of frothy like a milkshake.
Orange Pineapple Smoothie
1 cup orange juice
1/2 cup pineapple juice
1/2 cup honey flavored greek yogurt
*Blend all ingredients together until smooth and frothy.  Serves 2*

Summer Smoothie Round-Up

Today I am going to share a smoothie recipe that I have shared before….back in September of last year.  This one is so good and I still make it frequently for my family.
I don't have a picture for this one,l but it is my secret "stay-healthy-in-the-winter" recipe. And no, you cannot taste the spinach. Your kids will love this.
Green Monster Smoothie
1 banana
5 strawberries
1/2 c blueberries
1 small peach, pealed and chopped
1 heaping cup fresh spinach
splash of milk (can use vanilla soy milk or coconut milk)
1 Tbsp honey
1 Tbsp greek yogurt
1/2 cup ice (omit if you are using frozen fruit)
Blend until smooth and serve right away. This is seriously really good. It makes 1 very large smoothie. I split it between 2 toddlers and 2 adults, it the perfect amount. I have been giving this to V since she was about 1 year old (due to milk and honey in it)

Also check out these smoothies that my family loves:

1. Banana Pineapple Smoothie
2. Honey Bear Smoothie
3. Cantaloupe Strawberry Smoothie
4. Cool & Creamy Smoothie
5. Orange Pineapple Smoothie

Summer Coffee Round-up

I worked on this post today while my cousin was over.  She left my house with WAY too much caffeine in her system…..she might not sleep much tonight.
We agree that all 3 of these drinks are amazing and we will for sure be making them again.  One is like a milkshake, one is like a float, and one is a really yummy sweet iced coffee.

Iced Mexican Coffee  *Serves 4*

4 cups strong brewed coffee, cold
1/2-2/3 cup sweet cream coffee creamer (made by coffee mate: natural bliss)
1/8 cup chocolate syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon
1. Combine creamer, chocolate syrup, vanilla, and cinnamon in a small bowl.  Blend well
2. Divide cold coffee in to mugs and stir in creamer mix.  Serve immediately with ice.

Iced Cappuccino *Serves 4*

2/3 cup chocolate syrup
2 cups cold coffee
2 cups vanilla ice cream
2 cups ice
Whipped topping
1. Put syrup and coffee in blender.  Blend on high until well mixed. 
2. Add ice cream and ice and blend until smooth.
3. Serve in glasses with chocolate syrup and whipped topping for garnish.

Mocha Latte Chiller  *Serves 1*

1/4 cup milk
1 Tbsp chocolate syrup
1/2 cup cold coffee
1/2 cup vanilla ice cream
Whipped Topping
1. Combine milk and chocolate syrup in large glass.  Pour in coffee and stir to combine.
2. Add ice cream and top with whipped topping and garnish with chocolate syrup..
Enjoy!!

Apple Coffee Cake with Brown Sugar Glaze

I drink coffee every day.  I really love cake.  And the fact that this is cake that is expected to be served at breakfast is wonderful!
Sometimes coffee cake can be very dry or only have flavor in the one layer with cinnamon.  Or the strudel topping leaves something to be desired.  NOT THIS CAKE
This cake has 2 cups chopped apples, makes it so so moist.  Then the drizzle adds a little pizzazz!  Its wonderful.

I had a brunch with some of my girlfriends this weekend, and I shared this cake.  We all decided that it was worth making again.  I think I will be adding this to my holiday brunch menu for the future.
Gather your ingredients:

Cake:

• 1 stick unsalted butter, softened
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups peeled, cored and chopped apples

Crumble Topping:

• 1/2 cup packed brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

• 1/2 cup packed brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

 

Enjoy your time in the kitchen:
1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish.
2. In a large bowl, cream together the stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after each. In a separate bowl sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
3. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
4. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly.
Slice and serve.  Enjoy with coffee or tea.
Source:The Food Network

Lemon Loaf (I LOVE LEMON)

Yes, I typed that in all caps…..I tend to get excited about lemon treats. 

This is nearly identical to the recipe for the Meyer Lemon Loaf.  I liked that recipe, but it didn’t have enough “lemony zip” for me.  So, I found another recipe that uses regular lemons and the measurements are a bit different. 


I usually like to shop at Safeway.  They have a Starbucks at the front of the store.  So, as a little “mom vacation”, I go alone and get a hot coffee and a piece of their lemon loaf.  It is not a good thing for my waist line that this recipe is as close as it gets to the Starbucks Lemon Loaf.  This was seriously…..seriously, so good. 

This makes 2 loafs and takes a bit of time.  My little sister and I turned on season 2 of Gilmore Girls and baked while we laughed.  Have you seen that show?  It is by far my favorite.
Recipe from Sweet Pea Kitchen: her source is at the bottom.
Gather your Supplies:
For the Lemon Loaf:

• 1 ½ cups cake flour
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 2 ¼ cups sugar
• 8 large eggs, at room temperature
• ¼ cup grated lemon zest (from about 4 lemons)
• ¼ cup fresh lemon juice
• 2 cups (4 sticks) unsalted butter, melted and cooled
• ½ cup sour cream, at room temperature
• 2 teaspoons pure vanilla extract

For the Lemon Syrup:

• 1/3 cup fresh lemon juice
• 1/3 cup sugar

For the Lemon Glaze:

• 2 cups confectioners’ sugar, sifted
• 4 to 6 tablespoons fresh lemon juice

Enjoy your time in the kitchen

1. Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2. In a medium bowl, sift together both flours, baking powder, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, on low speed combine sugar, eggs, lemon zest, and lemon juice. With the mixer still running, drizzle the butter into the bowl. Add the sour cream and vanilla and mix to combine. Transfer the mixture to a large bowl. Remove bowl from mixer.
4. Sprinkle in the flour mixture over the batter, one third at a time, folding gently after each addition until just combined. Do not overmix.
5. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.
6. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
7. Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.
8. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Source: Baked: New Frontiers In Baking

Snickerdoodle Bread

Whenever I think of snickerdoodles, I think of my Grammy. She used to help me make these as a kid, and she showed V how to make them a few months ago when she was here. Snickerdoodle cookies are so yummy with their soft, buttery middle and their crisp, cinnamon coating.
I knew I would love this bread when I saw the name and the ingredients. Sour cream in a quick bread?!! Yes please!!!


Snickerdoodle Bread
2 1/2 c. all purpose flour
2 t. baking powder
1/2 t. salt
2 t. cinnamon
1 cup butter, softened
2 c. sugar
3 eggs
2 t. vanilla
1 cup sour cream
1 1/2 cup cinnamon chips (1 pkg. Hershey’s)
2 T. flour
Topping:
2 T. sugar
2 t. cinnamon
Combined 2 1/2 cups flour and baking powder in a bowl. In a separate bowl, cream butter and 2 c. sugar, salt and cinnamon until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combined. Add flour mixture stirring until just combined. Coat the cinnamon chips with 2 T. flour and stir into batter.
Spoon batter into two 9×5 greased loaf pans.  Combined 2 T. sugar and 2 t. cinnamon and sprinkle over the top of batter in the pans. Bake at 350º for 60 to 70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 5 minutes before removing from pan.
.

Pioneer Woman’s Iced Coffee

I have told you before how much I love The Pioneer Woman, Ree Drumond.  She knows what she is doing when it comes to food and the kitchen.
(Pioneer Woman)
Last summer I practically lived on her recipe for iced coffee.  Between a new baby with colic bouts in the night, and a busy 2 year old, I needed all the caffeinated help I could get.  This coffee was the perfect treat around 2 pm when I started to feel the effects of very little sleep and to many hours at the park in the sun.
(pioneer woman)
These pictures are Ree’s and she is a fabulous photographer.  As soon as my first batch of the season is brewed, I will share pictures of my own. 
(Pioneer Woman)
If you like coffee, make this immediately.  It is so so worth the time!
Pioneer Woman Iced Coffee (from her webpage)

Ingredients

• 1 pound Ground Coffee (good, Rich Roast)
• 8 quarts Cold Water
• Half-and-half (healthy Splash Per Serving)
• Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
• Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!

Preparation Instructions

(Adapted from Imbibe Magazine)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
*I didn’t have a cheesecloth, so I used just a regular coffee filter in a small strainer.  It worked great*

Meyer Lemon Loaf

When I was pregnant with my youngest daughter, I was sick for all 40 weeks.  About the only thing that I consistently could keep down was citrus. Something about the sour flavor made my queasy stomach settle.  I always had a stash of sour candies on hand and lemonade in the fridge.  Often at restaurants, I would get ice water but have them fill the glass with lemons first.  Something about sour was the ticket.
When I came home with two bags of Meyer Lemons, I think my husband was curious as to why I was suddenly needing lemons.
Nope, not pregnant, I just really love lemon cake.  

Look at those delicious ingredients!  Heavy cream, butter, and lemons

I have a really nice micro plane zester that I love.  It makes zesting a lemon easy and fast.

When I bake, it isn’t a pretty or clean process.  This is the damage to the kitchen.

This cake is a process.  This is the warm loaf.  We let it cool for a bit before drenching it in Mayer Lemon Syrup.  This is the “secret sauce” that makes the loaf so moist.



A glaze that is “drool worthy” all on its own.  This lemon loaf gives Starbucks Lemon Loaf a run for its money.

Meyer Lemon Loaf (from utryit blog)
For the Cake:4 ounces (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
Zest of 3 Meyer Lemons
1 1/2 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons freshly squeezed Meyer lemon juice
1/4 cup plus 2 tablespoons heavy cream, at room temperature
1 teaspoon pure vanilla extract
For the Meyer Lemon Syrup:
1/4 cup sugar
1/4 cup Meyer Lemon Juice *I just squeezed a few Meyer lemons*
For the Meyer Lemon Glaze:1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

To Prepare the cake:Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
1 .Cream the butter sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
2. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest.
3. In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. In another bowl, combine lemon juice, the heavy cream, and vanilla. Add the flour and cream mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the loaf pan, smooth the top, and bake for 40 to 45 minutes, or until a cake tester/toothpick comes out clean.

To Prepare the Meyer Lemon Syrup:In a small saucepan, combine sugar and Meyer lemon juice and cook over low heat until the sugar dissolves.
When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack over a tray lined with foil (for easy clean up). With a toothpick, prick holes all over the cake. Spoon the Meyer lemon syrup over pricked cake. Let the cake cool completely.

To Prepare the Meyer Lemon glaze:
In a small bowl, whisk together the powdered sugar and the Meyer lemon juice until smooth. Drizzle over the tops of the cake and allow the glaze to drip off the sides.
Enjoy and Happy Easter baking!!