Healthy Lemon Loaf Cake


The feeling of spring is in the air.  I feel it, and I can’t wait for the warmer days ahead.   This means I need to eat a bit lighter as the clothes get a bit skimpier.  I hate saying no to dessert.  Well of course you know that.  I have a blog devoted to desserts.

I hate the feeling of depriving myself so as I prepare to wear my cute tiny dresses and swimsuit this summer, I need to still feel like myself.  So I have started playing around with new recipes that are a bit lighter.  This cake is one of them but it is so delish you won’t even know its light.

The base of it is olive oil and greek yogurt (yep no butter or sour cream or buttermilk in this baby).  This was so tasty and full of tart lemon flavor that I had to remind myself that the only way it is bad for me is if I overindulge and eat the whole loaf!  

So I guess in addition to creating some healthier recipes for desserts, I also need to practice so level of self control.

Healthy Lemon Loaf Cake

For the Cake
2/3 cup olive oil
1 1/4 cup granulated sugar (or 1 cup of honey or maple syrup)
3 whole large eggs, lightly beaten
2/3 cup greek yogurt
1/2 cup lemon juice
1 teaspoon vanilla extract
2 teaspoons lemon zest
1/2 teaspoon lemon extract
1 1/2 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Lemon Glaze
1 cup confectioners’ sugar, sifted
2-3 tablespoon milk or fresh lemon juice for more lemon flavor
Preheat oven to 325 degrees.
In a large mixing bowl, whisk together olive oil, granulated sugar, lightly beaten eggs, greek yogurt, lemon juice, vanilla extract, lemon zest and lemon extract.
In a separate bowl, sift flour, baking soda, baking powder, and salt.  Add the flour mixture to the wet mixture while whisking together until well combined.
Add lemon cake batter to a greased 9 x 5 inch loaf pan and bake in oven for 45-55 minutes or until a toothpick is inserted in the center and comes out clean (mine baked in about 52 minutes).  Let cool for 10 minutes then remove from the loaf pan to finish cooling.
Once the cake has cooled completely, whisk together confectioner’s sugar and milk or lemon juice and pour over the cake.  Let the icing set and then enjoy!

Cinnamon Sugar Pull-Apart Bread


Makes: one 9x5x3-inch loaf


For the Dough:

3  cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

*This is the original recipe I tested and use.  Some bakers have found that the dough doesn’t rise, because the yeast is not first activated in warm water.  As a fail-safe, feel free to activate your yeast first.  To activate yeast, whisk yeast into 3 tablespoons of warm water.  The water should be between 105 and 115 degrees F.  Add a pinch of granulated sugar and allow the mixture to sit for about 5 minutes, until the mixture is foamy and frothy.  Your yeast is ready to go!  If the mixture does not foam and froth, toss the yeast and try again with another package of yeast.  Add the activated yeast when you combine the wet and dry ingredients.

Cinnamon Bread Collage

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

Cinnamon Bread Collage

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

Reuben Pull Bread

The first time I heard Reuben, I was like, is that someone’s name. lol…

Then I realised the special thing about this Reuben thing is Corned beef!

HA! Perfecto~! Because I can use DONKEY MEAT instead, it will work the same!

Got try this recipe SOON!

The Reuben sandwich gets a makeover in this easy and crowd-friendly appetizer.


  • 1 loaf rye bread
  • 1/2 cup sauerkraut, drained
  • 1 1/2 cups chopped corned beef
  • 1 1/2 cups shredded Swiss cheese
  • 1/2 cup sour cream
  • 1/2 cup ketchup
  • 1/4 cup relish


  • Preheat the oven to 400°F.
  • Score the loaf of bread paralell and perpendicular in 1-inch cubes, making sure not to cut all of the way through the bread.
  • In a bowl, combine the sauerkraut, corned beef and Swiss. Put the loaf of bread on a baking sheet, and carefully pulling apart the cubes, stuff the mixture into the crevices, distributing the mixture evenly over the whole loaf.
  • Place the loaf in the oven, and bake until the cheese is melted and bubbly, 10-12 minutes.
  • Meanwhile, mix together the sour cream, ketchup and relish. Season with salt and pepper.
  • When the loaf is done, either squirt the sauce over the top of the loaf, or serve the sauce on the side for dipping.

Cheesy Mushroom Pull Apart Bread

I am going to my friend’s babe shower this weekend, and I thought this recipe would be perfect for this warm event. Open-mouthed smile Whoever shared this first is awesome.

Here comes the master piece:


Ingredients (serves 4-6)

For the Mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme

For the Bread
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds


For the Mushrooms
Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the Bread
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.