Chew This! Lemon Cupcakes with Lemon Icing

Lemon Cupcakes with Lemon Icing

Thank you to all of those who picked up a copy of “The Courier-Times” last Sunday to check out my newest “CHEW THIS!” column feature and recipe. Your support and dedication really means everything to me!

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 6th 2018 edition. By: Blaise Doubman 

Lemon Cupcakes Perfect for Spring
Blaise Doubman

I know that the weather for the past several weeks has been very unspring like, but spring is here, and we need to enjoy it before the heat and humidity of the summer lurks in. I have always been someone who loves all four seasons, but spring has always been my favorite, followed by the fall. Spring is a time where, after a long winter, trees and flowers start to bloom and the weather starts warming up, without the humidity, and it feels like Mother Nature is offering everyone everywhere a “rebirth” of sorts. When I think of spring flavors I think of citrus flavors like lemon, orange, lime and pineapple. I also think about lighter feeling meals and lighter desserts that are deliciously tasty but do not weight down your body or stomach. When developing recipes, I often think of the season they will be enjoyed in and some of the seasonal aspects of what is fresh for that time of year. That is where this recipe started.

In the past I have experimented with all types of “fruit brownies” such as orange brownies, lemon brownies, lime brownies, strawberry brownies and even tropical pineapple brownies but this time I wanted to change things up and create a light, but flavorful, cupcake. I also wanted to create a glaze, or an icing, instead of a thick heavy frosting for the top. The cupcakes call for fresh lemon zest and fresh lemon juice, which is very important for the overall fresh flavor. Fresh lemon juice is also called for in my icing. You can decorate the tops of these with a piece of candied lemon, a sprinkling of lemon zest, a dash of lemon sugar or simply leave them undecorated and with a smooth and shiny top. The best part of these cupcakes may be that they are extremely versatile. If you do not care for lemon, simply replace the measurements below with fresh orange, lime or even pineapple! This recipe is simply amazing.

Lemon Cupcakes with Lemon Icing

These cupcakes can be made ahead and stored in an airtight container at room temperature for up to three days. I prefer eating these chilled, so feel free to store inside the refrigerator as well. Always use fresh lemon juice and never the bottled variety. There is no substitute for fresh lemon zest or fresh lemon juice. Also remember to zest your lemons first before cutting and juicing. To get the most juice from your lemons, roll the lemons back and forth across your cutting board before cutting or place in microwave for about 10 seconds to get the juices flowing.

For the cupcakes…
1 stick unsalted butter, soft
1 cup, plus 1 tablespoon white granulated sugar
2 large eggs, slightly beaten
2 teaspoon pure vanilla extract
1 ½ cups white all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup whole milk
2 tablespoons fresh lemon zest
1/3 cup fresh lemon juice

For the icing…
2 cups confectioners’ sugar
1 tablespoon whole milk
Fresh lemon juice

Start by preheating your oven to 350 degrees F. Line a 12-count cupcake pan with paper liners.

In a large bowl combine the soft unsalted butter with the white granulated sugar and beat together until light in color and fluffy in texture. Add in the large eggs and pure vanilla extract and beat until thoroughly combined and the batter is smooth and glossy.

In a separate bowl combine the white all-purpose flour, baking powder and salt. Whisk together well until all dry ingredients are combined and free of lumps.

Add the dry ingredients gradually to the beaten butter and sugar until combined, being careful not to over mix the batter. Add in the whole milk, fresh lemon zest and fresh lemon juice and beat just until the batter has come together and is light and glossy.

Divide the batter evenly between the cupcake liners and bake in preheated oven for 20 minutes. Once baked, remove and allow to cool to room temperature before icing.

To make the icing, combine the confectioners’ sugar and whole milk in a bowl with a whisk. Slowly add in fresh lemon juice until the desired constancy is reached. I prefer a thinner icing for these cupcakes, but a thicker icing can be made by adding less fresh lemon juice.

Prepare the cupcakes by icing the tops, serve and enjoy.

Ask and Answer: I heard from so many of my readers with my previous column dedicated to my sweet fur baby Macy. Thank you all for your kind words and thoughtful messages. So many of you wanted to know if I had any more “doggie recipes” and I have a few but want to remind everyone to check with your dog’s veterinarians and ask about any possible food allergies. Dogs, just like humans, may have food allergies that a person would need to know about before providing or recommending any specific recipes. I will, however, recommend a cookbook for those interested. “Organic Dog Biscuit Cookbook” By: The Bubba Rose Biscuit Company is a wonderful resource for those looking for safe and non-toxic “doggie recipes”.



Sugar Cookie Crust Lemon Bars

I LOVE anything and everything lemon! Lemon bars, lemon cookies, lemon candy, lemon brownies and did I mention lemon bars? If you browse my site you will find dozens of lemon based recipes! Well the recipe I am sharing today is also of the lemon, bar, variety and they are delicious! The base of the lemon bars are made from sugar cookie dough and the filling is foolproof! If you are looking for something new and different, these lemon bars are out of the box, unique, delicious and simple!

Sugar Cookie Crust Lemon Bars

1 roll Pillsbury sugar cookie dough
4 large eggs, beaten
1 1/2 white granulated sugar
2 tablespoons white all-purpose flour
2 tablespoons melted unsalted butter
2 tablespoons fresh lemon zest
1/3 cup fresh lemon juice

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil and spray with non-stick cooking spray containing flour.

Break up the sugar cookie dough with floured hands and sprinkle evenly into the prepared pan. Again with floured hands, press down and pat evenly to create a crust. 

Bake in preheated oven for 24 minutes. 

While the crust is baking combine the beaten eggs, white granulated sugar, white all-purpose flour, melted unsalted butter, fresh lemon zest and fresh lemon juice. Whisk until combined and frothy. 

Pour over the hot crust and place back into the oven for 30 minutes. 

Remove from the oven and allow to cool until room temperature. Wrap in aluminum foil or plastic wrap and refrigerate overnight. 

When ready to serve, remove from refrigerator and lift bars out of the pan using the foil overhanging handles. 

Sprinkle evenly with powdered sugar. 

Cut, serve and store chilled. 



Chew This! Zesty Lemon Bars

Happy “Chew This!” Sunday! Be sure to pick up a copy of “The Courier-Times” and check out my newest food column! I LOVE anything lemon and this recipe may be one of my favorite lemon recipes EVER! They are so good and even better left in the refrigerator for the next day. The recipe calls for lemon juice and lemon ZEST. In my instructions I ask for EXTRACT. This was an error in my steps. NEVER use extract in lemon bars (in my opinion) because you always want the freshest taste possible – which can only be achieved using fresh ingredients. So – when in this recipe I ask for lemon extract to be added – it should read lemon ZEST.

Zesty Lemon Bars

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, March 6th 2016 edition. By: Blaise Doubman 

Lemon bars bring brightness to winter days…
Blaise Doubman

We are entering the final weeks of winter, and lots of people online are pulling up their “spring inspiration” recipes for some much needed solace from the cold, snow and rain. I have been looking over my recipe files, and whenever I have the “winter blues”, I always head straight to one of my favorite dessert ingredients – lemon. Growing up, I hated lemon. My Grandpa Max and Grandma Deloris would always keep a small crystal bowl filled with lemon drops in their living room, and I would always just shrug them away. I would, however, occasionally suck on one long enough for the sugar that was dusted on the outer shell of the candy, to be dissolved in my mouth, but after that the candy went straight into the garbage. I didn’t start loving lemon until I found out I loved lemon bars. I had my first lemon bar in “Sweden” at Disneyworld’s Epcot. I loved the taste, the texture, the brightness and the zing I got from each bite. I don’t remember why I agreed to try the dessert, since lemon wasn’t my favorite flavor, but at the moment, I was so glad that I did. From them on out, I’ve loved lemon. Lemon brownies, lemon candy, lemon cupcakes, lemon scent, lemon lip balm… I’m addicted.

When developing this recipe, I wanted to stay close to home with simple tastes and textures. I had already gone “outside of the box” on my Blaise the Baker blog when awhile back, I developed a recipe for crunchy lemon bars, which incorporated saltine crackers. They’re delicious, but not what I was looking for here. I was looking for something bright, familiar and flavorful. Something that would take me back to the first time I had ever had lemon bars. After experimenting with several different variations of lemons and how to get the certain taste I was looking for, I finally did it. I found that, of course, using fresh lemon juice and lemon zest was the answer. Whenever I would mix in the lemon extract, the taste wasn’t as pure as I knew it could be. This recipe for my zesty lemon bars are a lemon dessert staple in my family that I make again and again.

Zesty Lemon Bars

This recipe has been perfected over the course of experimentation, but that doesn’t mean you can’t put your own twist on things. How delicious would these be with a cup of white chocolate chips stirred in before baking, or perhaps some lime juice and zest added to the mix? For a more tropical theme, incorporate a little pineapple juice, and top with chopped cherries once cooled. To get the one cup of lemon juice, as well as the four tablespoons of zest, you will need about 6-8 large lemons. Also always remember to zest the lemon first, before squeezing. Gently microwave your lemons for 10 seconds to get the maximum amount of juice from each lemon.

2 ½ cups white all-purpose flour
¾ cup powdered sugar, sifted
1 teaspoon fine sea salt
2 sticks (8 oz.) unsalted butter, cubed
6 large eggs
2 ¼ cups white granulated sugar
1 cup freshly squeezed lemon juice
4 tablespoons grated lemon zest

Start by preheating your oven to 350-degrees F. Lightly spray a 9-inch square pan with non-stick cooking spray and cut a square of parchment paper to fit easily on the inside of the pan. This will help you “lift” the bars out once they’re baked. Press the parchment down inside the pan, allowing for a little overhang of the parchment.

To make the crust, combine 2 cups of the white all-purpose flour (leaving aside the remaining ½ cup), powdered sugar and fine sea salt in a large bowl. Next, add in the cubed butter and using a pastry butter, fork, or your fingers, gently blend everything together until the mixture resembles course sand. This is almost like making pie pastry.

Once coarse sand is achieved, press this mixture, gently, into the prepared pan. Be sure to evenly press in the crust, taking some of the crust up the sides of the pan. This is important in holding the bars together, as well as how they will bake in the oven.

Place the crust into the preheated oven for 20 minutes, or until golden brown.

Once baked, remove from oven and sit aside to cool slightly.

Reduce the oven temperature to 300-degrees F.

In a large bowl, whisk together the large eggs and granulated sugar until smooth and light in colored. Next, add in the lemon juice and lemon extract and combine.

Finally, stir in the remaining ½ cup white all-purpose flour and pour into the crust.

Place back into the oven for 45 minutes, or until the lemon filling no longer jiggles.

Once baked, remove from oven and allow to cool at room temperature before lifting out of the pan. Dust with powdered sugar, cut and serve.


Lisa’s Lemon Pucker Brownies

My friend, Lisa Schneider, recently asked me if I had a recipe for lemon brownies, and I told her YES! Well, instead of just sending her the recipe, I figured I would make them (because let us be honest – I LOVE THESE), and that way I could share the recipe here with all of you! (Oh, and I named them after her too…)

These are delicious and PACKED with lemon flavor. These are also made with lemon juice and lemon zest – nothing artificial here…no extracts, etc. – just delicious natural lemon flavor. AND these are, what I would call, “one bowl” brownies. Only one bowl needed. Now…the mixing technique may be a little odd, but trust me – it works.

The glaze just makes these even better – and when chilled in the refrigerator, WOW! Unbelievably delicious… If you are a lemon fan – you MUST make these… NOW!

Lisa's Lemon Pucker Brownies Blaise the Baker

Lisa’s Lemon Pucker Brownies

For the brownies…

3/4 cup all-purpose flour
3/4 cup white granulated sugar
1/2 teaspoon fine sea salt
1 stick (4 oz.) unsalted butter, softened
2 eggs
Juice from 1 lemon
Zest from 1 lemon

For the glaze…

1 cup powdered sugar
Juice from 1 lemon
Zest from 1 lemon
2 tablespoons whole milk

Start by preheating the oven to 350-degrees F.

Line an 8×8-inch square pan with aluminum foil and spray the foil with non-stick cooking spray.

In a large bowl, combine the softened butter with the all-purpose flour, white granulated sugar and fine sea salt. Beat until a smooth consistency is formed – and everything is combined together.

Beat in the eggs, one at a time, and stir at least 50 times if mixing by hand.

Next, beat in the lemon juice and lemon zest.

Pour the mixture into the prepared pan, smooth and top and place in preheated oven for 29 minutes exactly. They will appear underbaked – they are not.

While the brownies are in the oven, make the glaze by combining the powdered sugar, lemon juice, lemon zest and whole milk in a medium sized bowl and whisking until glaze is formed.

As soon as the brownies are baked, remove from oven and pour on glaze. Smooth out evenly with a spoon and allow to cool before cutting. Once they are cut, store in the refrigerator for up to four days.



Chew This! Crescent Roll Apple Dumplings

I am SO excited to share this recipe with everyone! Yes, it calls for a can of crescent rolls, and yes it calls for a can of Sprite, but trust me – TRUST ME… This. Is. Amazing! You have to try it…

This is the perfect combination of apple, cinnamon, sweet and savory – all at the same time.

Before I share this recipe – let me take a minute to say THANK YOU for all of the support and positive feedback I have been getting from my “Chew This!” column! I absolutely LOVE hearing from all of you, and it makes me happy when so many of you say that YOU are happy because of my recipes. Drop me a line at if you have a question, comment, suggestion – anything! And thank you again for the dedication and support…it means a lot.

Now – on to the recipe…

Crescent Roll Apple Dumplings Chew This Blaise Doubman

Crescent Roll Apple Dumplings

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, May 17th 2015 edition. By: Blaise Doubman 

Inspiration is key in recipe development…
Blaise Doubman

I have always had a fascination with family reunions, pot lucks, pitch-ins and Church dinners. Not just because of the familiar faces that usually greet you at these functions, and the good times that usually ensue, but because of the delicious food that is shared. I can’t remember one function that I’ve been to, that didn’t have tables and tables of food. I love those times, because it gives me a chance to taste familiar dishes, as well as give me ideas and inspiration in making and creating my own.

I am fascinated by people sharing their recipes and the history and stories behind them. Usually a recipe is “invented” through necessity, greed, or mistake. Let me give some examples. Years ago, in war time rations, cakes needed to be made without eggs and oil so mayonnaise was used. This is a good example of a recipe developed through necessity. I, on the other hand, when developing recipes, fall more into the category of greed. What is it that I would like to eat? Why haven’t there been a peanut butter, white chocolate and pretzel cheesecake invented? Sounds absolutely delicious to me! Recipes made my mistake are often one of the most popular methods in recipe development. I can’t tell you how many times I’ve been making a recipe, and forget to add this, or add a little pinch of that, and it takes the recipe to a whole other level.

This recipe was inspired by a dessert that I had at a Graduation open house years ago. It was good…but I knew I could make it even better. I changed the recipe by using crescent roll dough instead of puff pastry, changed the type of apple, left out the raisins, added more cinnamon and used Sprite instead of 7-Up. I also changed some of the measurements to find that perfect constancy in the glaze. I find it to be the perfect combination of sweet, tart, citrus and cinnamon all at the same time. This is so much better than your typical baked apple dumplings that you may be familiar with. A recipe developed by inspiration through something I had had before, but wanted to change and make better. I love recipes like this…

Crescent Roll Apple Dumplings

Using “Granny Smith” apples for this recipe is really the best choice because it gives a perfect tartness that is needed to cut through the sweetness of this dish. Also make sure you use regular “Sprite” – not the “Diet” variety – it will not result in the same flavor.

2 cans crescent rolls
2 Granny Smith apples, cored, peeled and sliced into 8 slices per apple
2 (4 oz.) sticks salted butter
1 ½ cups white granulated sugar
1 tablespoon ground cinnamon
¼ cup white all-purpose flour
1 (12 oz.) can of Sprite

Start by preheating the oven to 350 degrees F and spray a 9×13-inch baking pan with non-stick cooking spray.

Melt the butter in a medium saucepan over medium-high heat.

Add white granulated sugar and cinnamon to the melted butter and cook for about 2 minutes, stirring often.

After 2 minutes, stir in the white all-purpose flour and cook another 2 minutes.

Wrap each apple slice in a single crescent roll and place in prepared baking pan.

Next, pour the melted butter mixture evenly over the rolls.

Pour the can of Sprite over everything and place in preheated oven and bake for 38 minutes exactly.

Remove from oven and allow to cool slightly before serving.


Roasted Lemon Chicken

I have had several people ask me for chicken recipes, and I posted about this one on Facebook tonight. It is super easy and really delicious! Versatile too! I made mine on a bed of potatoes and carrots – but you could use anything you would like – such as onions and fennel (which I have done before and is just as delicious)!

Roasted Lemon Chicken

1 large roasting chicken (6-7 pounds)
Olive Oil
Black Pepper
4 tablespoons butter, softened
6 cups mini carrots
6 cups washed and sliced potatoes (skin on)
4 lemons
2 cups chicken stock
Chicken seasoning (optional)

Start by preheating your oven to 425 degrees F and spray a large roasting pan with non-stick cooking spray.

Remove chicken giblets and dispose. Run the chicken under running water – inside and outside to remove any impurities, etc before patting dry with a paper towel. Place in roasting pan.

Sprinkle the chicken with quite a bit of salt and black pepper. If using – sprinkle with a few tablespoons of chicken seasoning.

Next, flatten out the 4 tablespoons of softened butter between your hands, and place it gently underneath the breast skin – on the top of the chicken. Do this by gently pulling back the skin from the breast, being sure not to separate the two completely. Place the butter under and gently press the skin to spread evenly.

Next, add the mini carrots and sliced potatoes around the chicken in the roaster.

Sprinkle the potatoes and carrots with quite a bit of salt and pepper.

Drizzle olive oil over everything – the chicken and the vegetables.

Cut the lemons in half, remove seeds carefully, and squeeze over everything. After squeezing, place lemons inside the chicken cavity.

Finally, pour in 2 cups of chicken stock.

Cover, and place in preheated oven for 1 1/2 – 2 hours, or until fully cooked.

Remove, allow to sit covered for about 20 minutes, and serve.


Also delicious with an assortment of vegetables such as broccoli, cauliflower, carrots, etc.


Ina’s Easy Cheese Danish

I have been wanting to publish this posting for quite awhile – but life had other plans…

It is no secret that I am a HUGE Barefoot Contessa (Ina Garten) fan – and these are beyond amazing! I have made this particular recipe for years because it is not only super EASY, but calls for some of my favorite ingredients – puff pastry, cream cheese and lemon.

These are delicious made ahead (wrap with plastic wrap and placed in the refrigerator overnight) and popped into the oven in the morning for breakfast… or even for a late night snack!

Puff Pastry Blog

Ina’s Easy Cheese Danish

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!

Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.



Chew This! Lemon and Butter Oven Pancakes

Today is the official publication day of my “CHEW THIS!” column in “The Courier-Times” and I am so excited to be sharing this recipe with everyone! These pancakes bring to me, a load of childhood memories. My Great Grandma Flora and I would eat pancakes down at my Grandma Barbra’s house EVERY DAY! I do not think we missed a day (or a pancake) for several years.

It was almost like a tradition – and something that I still remember fondly today…

Make sure and pick up a copy of “The Courier-Times” TODAY and let me know what you think! These pancakes are delicious topped with butter and maple syrup – or even powdered sugar and fresh berries!

Oven Pancakes Blog

Lemon and Butter Oven Pancakes

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 19th 2014 edition. By: Blaise Doubman 

Pancakes without the mess and hassle…
Blaise Doubman

Pancakes are a “comfort food” to me – something that brings me back to my childhood. When I was younger I would walk with my Great-Grandma Flora down to my Grandma Barbra’s house every single day to eat pancakes. Rain, snow, sleet, hot weather…it didn’t matter. Every day we were there eating pancakes for lunch. My Great-Grandma Flora would be over the moon that, in the future, New Castle would have a restaurant named “Stacks”! I remember us talking at the kitchen table about opening a “pancake restaurant”. (Only jokingly of course – I was only 6 or 7 at the time.) And I’m sure my Grandma Barbra thought she was already owning and operating a pancake restaurant at the time – right there in her own house! My Grandma Barbra and I still reminisce about those “good old days” and how much we both miss them…

The one thing I’m sure my Grandma Barbra doesn’t miss though – the mess that comes along with making pancakes! It can be a mess flipping them in the skillet (or on the griddle) one by one until all of them are made. Splattering batter everywhere, standing by the hot stove waiting for each to be done, not knowing when they are “ready” to flip and hearing everyone complain about being hungry…or is that just me!? My solution? Oven pancakes! They are quick, easy and delicious! Stir up the batter, pour it into the prepared pan, throw it into the oven and within 20 minutes you will have delicious pancakes all hot and ready at once to serve with the topping of your choice!

Lemon and Butter Oven Pancakes

These aren’t your typical pancakes – and with one look (and taste) you will know the difference. This recipe is a spin on the “Dutch Baby” pancake (a “custard” type pancake that is made in one pan and then cut into squares – usually a cast iron skillet). I made this recipe in a glass baking dish – which would really be the best option to use. These are best served hot, right out of the oven, and topped with butter and pure maple syrup. Although a topping of powdered sugar and fresh fruit wouldn’t be bad either! Store any leftovers in the refrigerator. These will keep for about 3 days when chilled.

4 tablespoons butter
1 ½ cups all-purpose flour
6 eggs
1 ½ cups milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
Squeeze of fresh lemon juice
Pinch of salt

Start by preheating your oven to 400 degrees F.

Place the 4 tablespoons of butter into a 9×13-inch baking dish and place it into the oven, while the oven is preheating. (This will melt the butter and bring the dish up to temperature.)

Next, combine the all-purpose flour, eggs, milk, ground cinnamon, vanilla extract, fresh lemon juice and salt in a large bowl and whisk well to combine.

Once the oven is preheated, remove the dish with the melted butter and carefully swirl it around to make sure the butter coats the bottom of the entire dish evenly.

Pour in the pancake batter, carefully, right into the middle of the dish.

Place in preheated oven for 20 minutes or until puffed up and golden. The sides will rise up out of the pan – which is normal, and really something worth witnessing!

Remove from oven and cut into squares and serve hot with the topping of your choice.


Lemon Loaf

I love Starbucks and their drinks, food and standards. I love the company so much – I own some of their stock! One of my favorite things there (aside from their OPRAH Chai Tea and their “Vanilla Bean Frappuccino” – yum!) is their “Lemon Loaf”. If you have ever had a slice…you will know why! It is flavorful, delicious and moist – packed with lemon flavor! I have researched and researched this recipe and discovered several “copycat recipes” available online. I have made something similar to this in the past, with amazing results…so I thought I would try it again (this time with a “copycat recipe”) and see where it leads…

It was delicious (but not as good as Starbuck’s version). I added a little extra lemon juice and zest to the original recipe, and changed the baking time.

The results are good – but if you want the actual thing – you will need to visit Starbucks! At least for now…

(I tried another “Copycat Recipe” on my blog a few months ago, with “Mrs. Fields” Triple Chocolate Cookies! You can view that blog posting here –

Starbucks Lemon Loaf Blog

Starbucks “Copycat” Lemon Loaf

For the loaf…
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs 
1 cup white sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
2 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
Zest of 1 lemon

For the glaze…
2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
2-4 teaspoons whole milk

Start by preheating the oven to 350 degrees, and grease and flour a regular sized loaf pan.

In a large bowl, combine the flour, baking soda, baking powder and salt with a whisk – whisking to combine.

In another bowl, combine the eggs, white sugar, melted butter, vanilla extract, lemon extract, lemon juice, vegetable oil and zest of one lemon, blending well until thoroughly combined.

Gently fold the wet ingredients into the dry, being very careful not to over mix the batter.

Once combined, pour the batter into the prepared loaf pan and place in preheated oven.

Bake for 50-60 minutes (or until a toothpick inserted in the middle comes out clean)

Once finished baking, remove from oven and allow to cool slightly in the pan before carefully turning the loaf out – and allowing it to fully cool on a plate.

In the meantime, make the glaze by whisking the powdered sugar and fresh lemon juice together. Add a tablespoon of the whole milk a little at a time until the glaze becomes loose. (You want the glaze to be glaze, not frosting)

Pour the glaze over the warm loaf and slice to serve.



Lemon Cream Cheese Frosting

Today I tested lemon cupcakes – and found the most amazing frosting! I am still working on and tinkering the cake part of the recipe, but I think the frosting is a keeper!

For the cupcakes, I adapted my “Glazed Lemon Snack Cake” recipe which can be found here…
I changed a few things and added cake flour, etc. so don’t just make the snack cake and pour into cupcake tins! 

The frosting is as follows…

Lemon Cream Cheese Frosting Blog

Lemon Cream Cheese Frosting

1 stick of unsalted butter
8 oz. cream cheese
2 1/2 – 3 cups powdered sugar
4 tablespoons fresh lemon juice

Start off by bringing the butter and cream cheese to room temperature! This is a very important step. If you do not bring the butter to room temperature, you might have bits of butter throughout the frosting, and the cream cheese will have “graininess” – you do not want this…

Once the ingredients are at room temperature, combine the unsalted butter and cream cheese. Blend together with hand mixer for about 4 minutes.

Slowly add the powdered sugar and blend together.

Add the fresh lemon juice.

Blend with hand mixer and beat for 5 minutes.


This makes enough frosting to generously frost 12 cupcakes.