It is almost strawberry season in my area but I can't wait for the local crop. The strawberries offered at Walmart and Aldi's have been really good so I have been making strawberry shortcake ALOT.
Recently I had some fresh berries in the fridge and because it is such a quick, easy dessert to make last minute I decided one night that we would have it for dessert again. Only one problem. It was 90+ degrees outside and I did not want to turn the oven on to make the shortcakes.
I had some lemon bread on hand so I used it for the bottom layer and WOW! It was wonderful! Who knew?
Of course you have to have the best lemon bread there is to start with, so I am going to give you the recipe for it! I found it on Pinterest and it happens to be Starbucks recipe for the lemon loaf they sell.
Starbucks Lemon Loaf
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs, room temperature
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoons lemon extract
1/3 cup lemon juice
1/2 cup oil
zest of one lemon
1 cup powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract
Whisk to combine.
Directions for loaf:
Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
In a large bowl combine flour, baking soda, baking powder and salt.
In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
Pour into loaf pan and bake for 45 minutes or until toothpick comes out clean. Remove from oven and pour glaze over it*, then cool in pan on a rack.
* I did this the first time I made the loaf and it was melty and runny but tasted delicious. The second time I decided to wait till the loaf cooled to put the glaze on. Not as good! I think by putting it on while hot makes the glaze soak into the bread....yum! Lesson learned...follow the recipe!
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