Delicious enough to eat plain or add your favorite toppings for a customized dessert!
You can also make it into our signature lemon loaf by adding some lemon syrup* to the cake right when it comes out of the oven. Or, turn it into a coffee cake by swirling in some cinnamon, brown sugar, and walnuts prior to baking.
Each mix makes one 9 x 5 loaf pan.
*lemon syrup recipe: 3 parts sugar, 2 parts lemon juice. Heat on stove or in microwave until sugar dissolves. Chill. Pour cool syrup on top of cake when it comes out of the oven. A 9 x 5 loaf pan should use about 3/4 to 1 cup of syrup. A mini loaf like we serve in the bakery should use about a 1/4 cup of syrup.
*note: we use Almond Breeze Original in place of cow’s milk in the bakery.
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