Easy Lemon Loaf
|Yellow cake mix||1 Cup (16 tbs)|
|Canola oil||1⁄2 Cup (8 tbs)|
|Lemon pudding||1 Cup (16 tbs)|
|Peaches||1 Cup (16 tbs)|
|Canola oil||1 Cup (16 tbs) (For Brushing Grill)|
|Canola oil||2 Tablespoon|
|Lime juice||2 Tablespoon (Use Fresh)|
|Brown sugar||1 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Peaches||4 , halved and pitted (Use Fresh)|
|Lemon cake||1 , sliced into 8 pieces, see recipe above|
|Dark chocolate||1 Cup (16 tbs) (For Shavings)|
Preheat oven to 350 F.
In mixing bowl, add cake mix, canola oil, water and eggs.
Beat at medium speed for 2 minutes.
Add pudding and mix for another 4 minutes.
Lightly coat a 9 x 5 x 3 inch loaf pan with canola oil (or 2 loaf pans, 8 ½ x 4 ½ inches each).
Pour batter into loaf pan(s) .
Bake for about 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Once cool, slice and grill
Heat grill on medium heat. Brush grill with canola oil.
In a small bowl, whisk together 2 Tbsp canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
Set this mixture aside for later use.
Place peaches on grill. Grill for 3-4 minutes on each side.
Grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
Place one peach half on top of each lemon loaf slice.
Drizzle with prepared dressing.
Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.
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