Macedonian Pastrmajlija

Macedonian Pastrmajlija

Pastrmajlija is an authentic Macedonian specialty. It resembles a pizza because it is dough that is topped with pieces of pork. The pork pieces are heavenly seasoned with paprika. This gives it its unique taste unlike any other.

Versions of Pastrmajlija vary in different cities across Macedonia and each restaurant offers their creative twist. A Pastrmajlija may have a beaten egg on top . There may also be melted cheese and mushrooms as toppings. One thing is for certain. It is always served with a side hot green finger peppers for a spicy kick.

This Macedonian Pastrmajlija recipe requires a pizza stone.

This Macedonian Pastrmajlija recipe requires a pizza stone because it makes the dough so much softer and your pastrmajlija will always taste perfect. You can find a pizza stone here. I also highly suggest a pizza peel to easily transfer your pastrmajlija onto a hot pizza stone. Refer to my tips on using a pizza stone for the Macedonian Pastrmajlija on the bottom of this post.

How to make Macedonian Pastrmajlija.

There are two parts to making a Macedonian pastrmajlija. One is preparing the pork and the second is making the dough.

The Pork
  1. Begin with preparing the pork. The pork loin is cut into small cubes. The cubes should be small because they cook raw on top of raw dough. Both of the pork and dough have to bake together. If the pork pieces are too big, chances are the dough will bake faster than the pork. This results in raw pork and burnt dough. The pork is seasoned with paprika and salt and submerged in oil. This gives the pork it its unique smokey flavor.

The Dough

  1. The dough requires only a few simple ingredients. First start with activating the yeast in lukewarm water and sugar. Then add the yeast mixture to all purpose flour and salt along with 3 tablespoons of oil.
    • The dough should be kneaded until the ingredients come together and a soft ball of dough forms. The should should not stick to your fingers or your working surface. If it does, add some more flour, only one tablespoon at a time. Work in the flour completely before adding any more flour. Set the dough to the side, covered with a towel until it rises about double its size.
    • Once doubled in size, deflate the dough, knead it again, and let it rise a second time. This time only about 20 minutes.
    • Divide the dough into 4 equal sections, form into balls and set them aside to rest for about 10 minutes, covered. I have found that this last rise results in softer dough. Skipping this will result in a crunchier crust. It all comes down to preference.
    • Stretch each ball of down in a long oval that will fit your pizza stone or baking sheet. I bake two at a time on a round pizza stone.

To summarize making the dough:

  1. Knead and let rise for 45 minutes or close to double in size.
  2. Knead dough a second time and let it rest for 15-20 minutes.
  3. Divide into 3 equal sections and let them rest 10 minutes.

Baking tips when using a pizza stone.

  1. The pizza stone should be very hot prior to transferring pastrmajlija on it. Check the instructions for your pizza stone and use it according to instructions. Most require to sit in a oven heated to 500F for 30 minutes. If that’s the case, heat it to 500F, then decrease temperature to 450F when baking the pastrmajlija.
  2. Us a pizza peel to transfer each Pastrmajlija onto the pizza stone. Sprinkle corn meal or flour over pizza peel then place pastrmajlija dough on it. This will help the pastrmajlija slide off easier onto the hot pizza stone.

Serving Macedonian Pastrmajlija.

Just when you think you have had enough peppers, thing again. The pork in this specialty is heavily seasoned with paprika. After it is baked, the pastrmajlija is topped with more crushed black pepper. Not only that, but it almost always comes with a side of spicy pickled green finger peppers of some sort.

Do I have to use lard in this recipe?

In short, no! Pastrmajlija is made with lard. The lard is placed over the top of the pork. As the pastrmajlija bakes, the lard melts. This makes the dough softer and gives a stronger pork flavor. I have found that this creates a greasier and heavier Pastrmajlija. I don’t use lard. Instead, I use a pastry brush to brush pork drippings over the crust after the pastrmajlija bakes.

Macedonian Pastrmajlija Recipe

Macedonian pastrmajlija is kind of like pizza. It's a Macedonian specialty made of dough topped with pork seasoned in paprika.
Course dinner
Cuisine Macedonian
Keyword macedonian pastrmajlija, Macedonian recipes, pastrmajlija, pastrmajlija recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Servings 4 Pastrmajlijas


  • 2 lbs pork loin cut into small cubes
  • 2 tbsp paprika
  • 3 tsp salt
  • 4 tbsp sunflower or canola oil

The Dough

  • 4 ¼ cups all purpose flour more if needed
  • 2 tsp salt
  • cup luke warm water
  • 1 tsp granulated sugar
  • 1 package yeast
  • 3 tbsp olive oil


  • 2 tbsp red peper flakes
  • pickled hot chili peppers


  • Slice the pork loin into ¼" cubes. Place in a large bowl. Sprinkle paprika and salt and mix. Pour oil over the seasoned pork and let marinade for at least one hour or overnight.
  • To prepare the dough, start with activating the yeast. In lukewarm water, add one teaspoon of sugar and mix to dissolve. Sprinkle yeast over the water and set aside for about 10 minutes until the mixture develops foam.
  • In a large mixing bowl, add flour and salt. Whisk to incorporate evenly. In the center of the dry ingredients, add yeast mixture and oil. Begin kneading the dough with your hands until it comes together. The dough should be soft without sticking to your fingers.
  • Place the dough in a bowl and cover with a towel. Set aside in a warm area in your home so that they dough can rise. Once the dough is doubled in size, deflate the dough. Transfer the dough onto a counter. Knead the dough a second time. Place the dough in the same bowl and let it rest a second time for 20 minutes.
  • Place pizza stone in oven and heat oven to 500°F. Once oven comes to temperature, leave pizza stone in oven for 30 minutes so that it becomes very hot. After 30 minutes, decrease oven temperature to 450°F.
  • While pizza stone heats, prepare each pastrmajlija. To do so, divide dough into 4 equal sections. Form each section into a ball and let them rest for 10 minutes.
  • Using your hands, shape each section into a long oval. See pictures above. Place one pastrmajlija on a pizza peel at a time. Dust pizza peel with flour or corn meal to prevent pastrmajlija from sticking. When the dough is on your pizza peel, place ¼ of the seasoned pork on top of the the pastrmajlija. Carefully transfer the pastrmajlija onto your pizza oven. Repeat this for remaining of your pastrmajlijas. You should be able to fit 2 at a time on the pizza stone depending on the size of your pizza stone.
  • Bake pastrmajlijas for about 12-15 minutes or until the pork pieces are fully cooked through and the edges of the pastrmajlija are golden brown. Remove from oven by removing one Pastrmajlija at a time. Do not touch hot pizza stone.
  • Immediately after you remove each pastrmajlija from the oven, using a pastry brush, spread the oil from the pork over the edges ove the whole pastrmajlija. This will give it its unique flavor and softon the dough.
  • Sprinkle top of each pastrmajlija with crushed red pepper and serve with pickled hot chili peppers


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Homemade Pork Gyros

These Homemade Pork Gyros are the closest that you will get to authentic gyros. Perfectly seasoned and cooked pork wrapped in soft pita bread is just the start. The real game changers in the gyro are the tzatziki sauce and french fries.

Yes, when you order a gyro in Greece, most restaurants will serve their gyro with french fries inside of the pita and I think it’s the best thing ever. Along with the French fries, the other staple ingredients are sliced tomatoes and onions. However, you can customize your gyro as you would like.

The most common misconception is that gyros are made of a mixture of beef and lamb. Maybe that depends on the region in Greece, however, I have only had pork gyros in Greece and that is what inspired this recipe.

What ingredients are needed for Homemade Pork Gyros?

Below are ingredients that are most commonly used in traditional Greek gyros so I used them in this recipe. However, don’t be afraid to play around with toppings. There is no right or wrong and it always comes down to personal preference. To me, a gyro is not a gyro without the tzatziki and I believe that’s the most important ingredient you can after after the pork.

  • Pork (pork loin or pork shoulder)
  • Marinade-sunflower oil (or any flavorless oil such as vegetable or canola) garlic, paprika, oregano, salt, black pepper
  • Pita bread
  • Tzatziki-I have a great recipe here or you can use store bought
  • French fries-Homemade or use pre-cut frozen
  • Freshly sliced tomatoes and onions.

What kind of meat is used in these Homemade Pork Gyros?

All of the gyros I have tried in different cities in Greece were made of only pork. That is the reason I use pork when I make homemade gyros. Traditionally, pork pieces are seasoned and then layered on a rotisserie. The pork cooks on the rotisserie and just before it goes in the gyro, the pork meat is shaved off of the rotisserie. Since it is shaved, the pork meat is very thin.

Preparing the pork.

Since pork is shaved for a traditional gyro, I make the gyro as close to authentic as possible and the meat has a lot to do with that. To be able to slice the pork thinly, I find it helpful if the meat is slightly frozen. When the meat is firm, you can get thiner slices much easier.

If your pork is frozen, slice it before defrosting. If it is not frozen, place it in the freezer for about 1-2 hours or until it is relatively firm.

Once it is sliced, place the pork in marinade one hour prior to cooking or make it one day ahead and leave it in the marinade and refrigerated overnight.

Making the Homemade Gyro.

  1. Make the tzatziki if you are not using store bought. I have a great tzatziki recipe here, or you can purchase it already made. If you are making the tzatziki, I recommend making it first so it has time to cool in the refrigerator or you can make it one day ahead. The recipe will be more than you need for 4 gyros, however it makes a great dipping sauce for almost any vegetable.
  2. Prepare the pork. Slice it thin, sprinkle seasonings, garlic, and oil over it. Mix and let it marinade in the refrigerator for at least 1 hour or overnight if making ahead.
  3. Make the french fires. I like to make them from scratch using butter potatoes but you can also make them using pre cut french fries. To get closest to an authentic gyro, I fry my french fries. However, you can use an air fryer as well as an oven to bake them.
  4. Cook the meat. Since I recommend cutting the pork as thin as possible, it will cook relatively quickly which is why I recommend making the French fries before the meat. That way your French fries are still warm when you assemble the homemade pork gyros.
  5. Lightly toast pita. This is optional but it does make a difference. When warm, the pita is easier to fold without it cracking in half. I like to toast the pita in the same pan that I used to cook the pork in. Place pita in pan, about 30 seconds on each side, on low heat.
  6. Assemble the gyros. First add the tzatziki, followed by cooked pork, tomatoes, onions, and french fries.

Homemade Pork Gyros

These delicous Homemade Prok Gyros are as close as you will get to authentic without being on a Greek island. Inspired but gyros tasted in Greece, these are made to perfection with pork only, tzatziki, and french fries just like those served in Greece
Course dinner
Cuisine Greek
Keyword greek gyro, gyro, homemade pork gyro, pork gyro
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 gyros


  • 1 ½ lbs pork loin sliced thin
  • 3 tsp oregano
  • 2 tsp paprika
  • 1-2 tsp salt
  • ¼ tsp black pepper
  • ¼ cup canola oil
  • ½ lb potatoes about 4
  • 2 garlic cloves grated
  • 4 pitas
  • 2 plum tomatoes
  • ½ yellow onion
  • ¼ cup tzatziki


  • If you are going to make my homemade tzatziki recipe, start by doing that first. If using store bought, procees to preparing the pork.
  • Slice pork loin as thin as possible. The easiest way to do this is when the pork is slightly forzen so that it is firm.
  • Place sliced pork in a shallow bowl and sprinkle oregano, paprika, salt, and ground black pepper. Grate in 2 garlic cloves. Lastly, pour oil over the seasoned pork and mix well. Cover with plastic wrap and let it marinade in the refrigerator for at least one hour prior to cooking or overnight.
  • About 30 minutes before cooking the pork, prepare the french fries. You can use a small bag of pre cut french fries or make them home made. For this recipe, I used 4 butter potatoes (peeled, cut, and deep fried in canola oil).
  • Once fries are ready, set them aside. Take the pork out of the refrigerator about 10 minutes before cooking. Heat a large skillet on high heat, once hot, decrease to medium heat and add sliced pork in a single layer. Cook about 5-6 minutes or until pork is fully cooked through. If you slices are thicker, cooking time may be longer. Remove pork from heat.
  • Decrease heat to low and lighty toast each pita bread in the same pan used to cook pork in, about 30 seconds on each side. This is optional but pita will fold better when warm.
  • To asseble, spread tzatziki on each pita bread, add pork, tomatoes, onions, and fries. Evenly distribute pork and french fries among 4 pitas. Tomatoes, onions, and tzatziki can be added per preference, as much or as little as you would like.


  1. For a fresh and soft tasting pita bread, toast it on hot skilled used to cook the pork in for about 30 seconds on each side on low heat.
  2. If you are using my tzatziki recipe, it will make more than is needed for 4 gyros. You can make half of the batch or save the rest to use as a dipping sauce for your favorite vegetables. 
  3. Frozen pork is easier to slice into thin slices. I recommend freezing pork slightly prior to slicing to get a thin slice. If already frozen, slice prior to thawing.

Did you try this recipe? I’d love to see it on Instagram.

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Homemade Pork Gyros

Homemade Cheesecake Recipe

Rating: 5 out of 5.

Cheesecake is a classic dessert and this is the BEST Homemade Cheesecake Recipe you’ll ever make. This recipe is my favorite because it works every single time. It makes tasty homemade graham cracker crust as the base and perfectly silky and extra tasty cheesecake you will absolutely love.

Most important tips when following this Homemade Cheesecake Recipe.

  1. Use room temperature cream cheese. This will give you lump free and smooth texture. It is much more difficult to get a smooth consistency if your cream cheese is cold and hard.
  2. Use full fat ingredients. This is not not meant to be a low fat dessert. Make sure the cream cheese and sour cream are full fat. Using lower fat or no fat options will greatly compromised flavor as well as texture of your cheesecake.
  3. Don’t over beat eggs. To ensure your eggs are mixed in evenly, slightly mix each one individually in a separated bowl prior to adding it in with the rest of the ingredients. This will ensure that less air gets in your cheesecake.
  4. Don’t open the oven while the cheesecake bakes. Drastic temperature changes are not good news for a delicate cake such as a cheesecake. It will deflate the cheesecake and cause cracking.
  5. Don’t over-bake the cheesecake. Once the cheesecake is done baking, about 2-inches in the center will still be slightly wobbly. As the cheesecake comes to room temperature, the center of the cheesecake will continue to gradually cook. Once completely cooled, the center will no longer be wobbly. It’s important to remember that if the very center of the cake is wobbly when you turn off the oven, that is a great sign that the cheesecake is not over-baked.

Freeing the crust from the Springform pan.

This is very intimidating for some and I completely understand why. You don’t want the crust to stick to the springform pan and ruin your cheesecake. To prevent a disaster from happening, allow the cheesecake to cool completely before loosening the springform pan.

Once cooled completely, run a knife carefully along the sides of the pan to free the crust. That will ensure that the crust is not stuck to the springform pan. Once you have done that, you can loosen the pan.

Does this Homemade Cheesecake recipe require a water bath?

Yes- it’s SO easy, trust me! For this recipe, it makes a difference using the water bath method to bake because the steam from the water ensures even baking and perfectly smooth and creamy texture. The water bath technique may sound scary but if you read the next 2-step instructions below, you’ll see just how easy it is!

  1. Cover the bottom of the springform pan with foil so that water doesn’t seep through.
  2. Place the springform pan with the cheesecake in a larger oven safe dish filled with water about 3/4″ deep.
    • That’s all to it, folks!

Water Bath Alternative. This can be used if you don’t want to risk water seeping through in your spring form pan.

  • Boil water and place it in an oven safe dish. Place the dish with boiling water on the bottom rack in the oven and place the cheesecake on the middle rack. Immediately close the oven door to make sure that steam traps inside. Make sure to do this once cheesecake is ready to be baked.

How to prevent cheesecake from cracking.

Cheesecake is kind of like custard so it’s important that it is treated very delicately. There are a few steps to be taken to make sure your cheesecake comes out smooth without any cracks.

  1. Use room temperature ingredients– especially cream cheese. You want the cream cheese to be room temperature so that it does not leave any chunks. A smoother custard means less air inside with a lesser chance of cracking.
  2. Do not over mix the eggs once they are inside the cream cheese mixture. I recommend adding all ingredients prior to adding in the eggs. Save the eggs for last. A great tip is to mix each egg slightly in a separate bowl one at a time before adding it in the cream cheese mixture. This will ensure your egg is mixed without over-mixing it with the rest of the ingredients. Over mixing the eggs will also cause extra air bubbles that may result in cracking.
  3. Don’t overtake the cheesecake. When the cheesecake is done baking, the center will still be wobbly. This is a great sign that you did not overtake the cheesecake. The center will not be wobbly once the cheesecake has cooled completely.
  4. Don’t open oven door while cheesecake bakes! This may be one of the most important thing you do to ensure best baking practices.
  5. Avoid drastic temperature changes. This is a delicate cake and it needs to be treated as such in order to reach best results. Once your cheesecake is done baking, turn off the oven and crack the over door open. Leave the cheesecake in the oven as it cools, that way, the cheesecake also comes to a lower temperature gradually.

Homemade Cheesecake Recipe

This Homemade Cheesecake Recipe results in the silkiest and the tastiest cheesecake.
Course Dessert
Cuisine American
Keyword cheesecake, cheesecake recipe, homemade cheesecake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 6 hours
Total Time 7 hours 35 minutes
Servings 12 slices


  • 9" Springform Pan
  • Mixing Bowls


Graham Cracker Crust:

  • 9 tbsp butter melted
  • 2 cups Graham cracker crumbs
  • 1 .32 oz package vanilla sugar or 1 tbsp granulated sugar


  • 5 8 oz blocks of cream cheese
  • 1 ⅓ cups granulated sugar
  • 4 eggs
  • cup sour cream
  • 3 tsp pure vanilla extract



  • Preheat oven to 325°F (163°C).
  • Mix the crushed Graham cracker crumbs and vanilla sugar in a medium-sized bowl and whisk together.
  • Add the melted and cooled butter and mix until evenly combined with the Graham cracker crumbs.
  • Scoop the mixture into a 9-inch springform pan and firmly press it down.
  • Bake at 325°F (163°C) for 7minutes, then remove from the oven and set aside to cool.


  • Set a large pot of water to boil for the water bath.
  • In the large mixing bowl using a mixer, beat the cream cheese and granulated sugar on low-medium speed until smooth and creamy. Add the sour cream and vanilla extract and mix. Lastly, add each egg one at a time, making sure not to over-mix.
  • Wrap the springform pan with the baked Graham cracker crust in aluminum foil to prevent water from seeping through.
  • Pour the cheesecake filling into the springform pan and smooth out the top
  • Tap the pan on the counter a couple of times to bring any air bubbles to the top.
  • Add the boiling water to a large baking pan until it is about 3/4-inch to 1-inch deep. Carefully place the wrapped springform pan into the baking pan with hot water.
  • Transfer the pan with the cheesecake to the oven and bake at 325°F (163°C) for 65-70 minutes. You’ll know when the cheesecake is ready when edges of the cheesecake are set and the center is still slightly jiggly.
  • Turn the oven off, open the oven door slightly, and allow the cheesecake to cool in the warm oven for about 1/2 hour.
  • After the cheesecake has cooled in the oven, remove it from the oven and let it cool completely at room temperature. Once cooled, transfer to the refrigerator to chill for at least 6 hours or overnight. One chilled, remove remove from springform pan, slice, and enjoy chilled with your favorite toppings


  1. Do not over-beat the eggs. To help with this, slightly mix each egg in a small bowl before adding it into the cheesecake mixture.
  2. Use blocks of cream cheese, not ones meant to be spread.
  3. Do not place cheesecake in cold temperature while it is still hot, gradually cool cheesecake after baking at room temperature. 

Did you try this recipe? I’d love to see it on Instagram.

 Make sure to tag #inaeatsin or mention @InaEatsIn

Biscoff Icebox Cake

This Biscoff Icebox Cake is rich, creamy, and comes together in minutes. The creamy mousse softens the Biscoff cookies, giving you incredibly tasty dessert. Using Lotus Biscoff cookies and Biscoff cookie butter, you’ll have a delicious dessert in no time.

Biscoff cookies are crunchy, caramel flavored cookies. They were first invented in Belgium but have since expanded all over the world. Biscoff cookie butter, on the other hand, is a creamy spread that tastes just the the cookies but in a spreadable form.

The idea of an icebox cake was first invented in the 1940’s. The original icebox cake included wafer cookies and whipped cream. The moisture from the whipped cream softens the cookies, giving them moist, cake like texture.

The same idea goes for this recipe. Biscoff cookies are layered with a filling made of only 5 ingredients. It is made up of the following ingredients:

  • Mascarpone cheese
  • Biscoff cookie butter
  • vanilla pudding mix
  • whole milk
  • rum (optional)

This Biscoff Icebox cake will be so soft and silky, you’ll fall in love with every bit you take.

How to make the Biscoff mousse for the Biscoff Icebox Cake.

  1. Whip together the whole milk and instant vanilla pudding mix. Set aside.
  2. Whip together Mascarpone cheese, Biscoff cookie butter, and rum.
  3. Mix together the whipped vanilla pudding and the Mascarpone cheese mixture until evenly combined.

Do I have to include rum?

If you want to leave out the rum, you can! It won’t alter the recipe a whole lot. The rum, however, does give the mousse a wonderful aroma and makes this dessert irresistible.

Can I substitute cream cheese for Mascarpone cheese?

Yes, cream cheese can be substituted for Mascarpone cheese. It will make the filling slightly more dense but it will work just fine.

Biscoff Icebox Cake

This Biscoff Icebox Cake made of Biscoff cookies layered with creamy Biscoff filling, will become one of the most delicious desserts you've ever made.
Course Dessert
Cuisine American
Keyword Biscoff icebox cake, Biscoff recipes
Prep Time 15 minutes
Cooling Time 8 hours
Total Time 8 hours 15 minutes


  • 1 ¼ cups whole milk cold
  • 1 (3.04oz) package of instant vanilla pudding mix
  • cup Biscoff cookie butter
  • 8 oz Mascarpone cheese
  • 2 tsp rum optional
  • 40-45 Biscoff cookies (about 1 ½, 8.8oz packages)


  • Using a stand mixer fitted with a whisk attachement, whisk together whole milk and instant pudding mix until thick evenly mixed. Transfer into a seperate bowl and set in the refrigerator for about 15 minutes.
  • In the same mixer, whisk together Mascarpone cheese, Biscoff cookie butter, and rum on medium speed for about 1-2 minutes until creamy.
  • Add the vanilla pudding into the Biscoff cookie butter mixture and whisk together until everything is evenly combined. Do not over mix.
  • Layer the bottom of a 9×9 baking dish with Biscoff cookies. Top the first layer of cookies with 1/3 of the Biscoff mousse. On top of the mousse, add another layer of the cookies, followed by one last layer of filling, cookies, and finishing off with last 1/3 of the filling. You should have 3 layers of cookies and filling at this point.
  • For decoration and extra flavor, melt 2-3 tablespoons of Biscoff in the microwave (about 15 seconds). Drizzle the top of cake with the melted Biscoff cookie butter and add crushed Biscoff cookie crumbs.
  • Rerigerate for at least 8 hours so that the Biscoff Icebox Cake has time to set.


Recipe updated on May 29, 2021.

Check out my dessert page here for more no make desserts.

Parmesan crusted chicken in mushroom sauce

You will love this Parmesan crusted chicken in mushroom sauce! Perfectly crisp and tender chicken infused in rich mushroom sauce with so much flavor. Not only the does mushroom sauce make the chicken taste outstanding, it makes it moist and extra juicy.

I love this recipe because it takes about 35 minutes to make. Also, chicken and mushrooms are staple ingredients in my kitchen, making this dish a weekly go-to. Lastly, one frying pan is required for both cooking the chicken AND making the mushroom sauce because who doesn’t love minimal clean up.

How to make Parmesan crusted chicken in mushroom sauce.

  1. Prepare chicken and dip in egg wash followed by Parmesan cheese and oregano mixture.
  2. Cook chicken.
  3. In same frying pan, cook mushrooms.
  4. Add garlic, red pepper flakes, butter, and flour. Whisk until thick paste forms.
  5. Add chicken broth, parsley flakes, salt, and pepper.
  6. Transfer chicken in mushroom sauce and simmer for 2 minutes.

Common Substitutions.

The ingredients in this recipe are very common but there is some flexibility in making substitutions.

  • Baby Bella mushrooms: My go to mushrooms for the sauce are Baby Bella mushrooms, however, any mushrooms will work great for this recipe.
  • Chicken Broth: I use low sodium chicken broth so that you can control the salt content in the sauce. The closest substitute to chicken broth is low sodium vegetable broth. Beef broth can also be used for a more rich flavor.

Altering the thickness of the mushroom sauce.

The mushroom sauce will thicken as it simmers. It will thicken even more as it cools. I find that mushroom sauce such as this one can be altered to your own preference. Regardless of whether you decide to thicken or thin out the sauce, a little goes a long way. Make sure you start with the suggestions below and add more if needed.

  • To thicken sauce: mix 1/2 teaspoon of all purpose flour in a small bowl and whisk in 1 tablespoon of broth. Whisk so that there are no lumps of flour in the mixture. Add mixture to the sauce and mix until well combined. This will thicken sauce slightly. Keep in mind that it will continue to get thicker as it simmers.
  • To thin out sauce: Add 1 tablespoon of broth in the mushroom sauce until desired consistency is reached.

What to serve with Parmesan crusted chicken in mushroom sauce (suggestions).

Parmesan Crusted Chicken in Mushroom Sauce

This Parmesan crusted chicken in mushroom sauce is everything! Perfectly crisp and tender chicken infused in rich mushroom sauce with so much flavor that comes together in 35 minutes. This is a perfect dinner idea for any day of the week.
Course Main Course
Cuisine American
Keyword chicken recipes, parmesan crusted chicken in mushroom sauce
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 lbs chicken breasts (about 2 chicken breasts)
  • 2 eggs
  • 1 ¼ cup Parmesan cheese
  • 1 tbsp oregano
  • 10 oz baby Bella mushrooms sliced
  • 2 tbsp butter
  • 1 ½ tsp red pepper flakes
  • 1 ½ cup chicken broth
  • 1 ¼ tbsp parlsey flakes
  • 1 tbsp Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp light olive oil more if needed
  • 2 cloves garlic grated
  • 1 tbsp all purpose flour


  • Slice chicken in half lengthwise. Lay each slice flat on a cutting board. Cover with plastic wrap and using a meat mallet, flatten chicken breasts as flat as you can without breaking them apart.
  • In one shallow bowl, add eggs and season with salt and pepper. Whisk eggs until slightly frothy. In another shallow bowl, add 1 ¼ cup of Parmesan cheese and 1 tablespoon of dried oregano and mix together.
  • Dip each of the chicken cutlets in the egg wash first, shaking off any access egg, then into the Parmesan and organo mixture. Press each side of the chicken cutlets in the Parmesan mixture so that it is well coated on both sides.
  • In a large non stick frying pan, heat light olive oil and add chicken cutlets. Cook over medium heat for about 3 minutes on each side or until chicken has cooked through fully. Add more oil when needed.
  • Transfer chicken on a plate and set aside. In the same skillet used to cook chicken in, drizzle more oil if needed and add mushrooms. Over medium heat, cook until the mushrooms soften. Add in pepper flakes and garlic and cook for about 1 minute or until fragrant, mixing frequently.
  • Add butter to the mushrooms and once it melts, add 1 tablespoon of all purpose flour and whisk quickly until a smooth paste forms.
  • Add chicken broth, parsley flakes, Parmesan cheese, salt, and pepper. Whisk until well combined, making sure there are no lumps left from the flour.
  • Transfer Parmesan crusted chicken into the mushroom sauce and let it simmer on low heat for 2 minutes. The sauce will slightly thicken as it simmers.
  • Remove from heat and serve warm.

Puffy Eclairs

These puffy eclairs are delicious pastries that are creamy on the inside and topped with a rich chocolate ganache. They are easy to make, not too sweet, and great for any occasion. Puffy eclairs have always been one of my favorite desserts. This recipe is inspired by my mom’s version of an eclair. Although not authentic, this recipe makes incredibly tasty and puffy eclairs. You will fall more in love with every bite you take and I promise you’ll keep coming back to them.

There are 3 components that make up these puffy eclairs:

The Choux Pastry.

Choux pastry is the is a type of dough that is a slightly crispy shell with an airy center. Water, eggs, flour, and butter are the most commonly used ingredients in choux pastry. I also like to add baking powder. This makes the choux pastry puffier.

The first step in making the choux pastry is boiling water and butter together. The dry ingredients are then added to the water and butter. Lastly, everything is mixed together until the dough comes together into a ball. Adding the eggs is the last step and is done after the dough has cooled slightly.

This pastry has a reputation for being difficult to make for two reason. Consistency isn’t simple to achieve and it’s delicate to baked properly. However, if you follow my tips and tricks below, you will have a perfect result every single time.

There are a few tips and tricks to perfecting the choux pasty.

  • Perfect consistency for the dough is being able to achieve “thick ribbon.” That means the dough should fall down into a thick ribbon when pulled up. It should not be so runny that the fully ribbons down without breaking. Also, it should not be a big ball of dough.
  • Baking is so important when making the pastry because it is very sensitive to temperature change. Preheat oven to 425F. Once you place the piped pastry inside the oven, do not, and I repeat, DO NOT open the oven. Bake at 425F for 15 minutes, decrease temperature to 350F, then bake for another 15 minutes until golden brown. Make sure the eclairs are a golden brown, and NOT light golden brown because if not baked fully, they will deflate. Once baked, remove from oven and transfer onto a cooling rack to cool completely. Key takeaway: do not open the oven while these bake!

2. Vanilla filling.

Pastry cream makes up the center of the eclairs. Although you can do that, I find it much easier to use vanilla pudding mixed with whipped cream. However, instead of following pudding packaging instructions, I decrease the amount of milk I use in order to make it a thicker consistency that will hold better inside of the eclairs. I then mix the pudding with whipped cream and this results in a creamy vanilla filling that is very easy to make!

3. Chocolate Ganache.

This is my favorite part of the puffy eclairs. Simply mix chocolate and hot heavy cream until smooth and brush over the top of the eclairs.

Storing Puffy Eclairs.

To store these eclairs, place in an air tight container and refrigerate for up to 4 days.

Puffy Eclair Recipe

These puffy eclairs are a vanilla cream filled pastry topped with rich chocolate ganache and they come together with very simple ingredients.
Course Dessert
Cuisine French
Prep Time 40 minutes
Cook Time 50 minutes


  • 1 cup water
  • 1 stick butter
  • 2 tsp granulated sugar
  • 1 cup flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • *3-4 eggs see recipe notes at the bottom

Vanilla Filling

  • 2 (3.4oz) JELL-O instant vanilla pudding packages
  • 3 ¼ cups whole milk
  • ¼ cup heavy cream
  • 2 tsp granulated sugar

Chocolate Ganache

  • cup heavy whipping cream
  • 4 oz semi-sweet chocolate chips


  • In a small bowl, wisk together flour, baking powder, 2 teaspoons of sugar, and salt.
  • In a medium sauce pan over medium heat, bring water to a boil and add stick of butter. Once the butter melts completely in the boiling water, add dry ingredients and reduce heat to low. Stir rapidly until the dough comes together in a smooth ball. Turn off the heat and keep mixing with a wooden spoon for about 2 minutes so that some of the moisture evaporates.
  • Transfer dough in a large mixing bowl and using an electric mixture on medium speed, beat dough until it cools slightly (about 2-3 minutes). It does not have to come to room temperature but it should not be so hot that it cooks the eggs.
  • Add eggs, one at a time, mixing each one until it is fully incorporated before adding in the next. Test the dough after the third egg. If it forms a thick ribbon when pulled up, you do not need to add another egg. If the dough is too thick and does not ribbon down at all, add a fourth egg.
  • Place dough in a pastry bag fitted with a large round tip. Pipe (14-16) 3½"-4" long and 3/4" wide logs, spacing them 2" apart on 2 baking sheets lined with parchment paper. You can also cut the bottom of the piping bag with scissors to make a hole if you don't have a round tip.
  • Place in preheated oven and bake at 425°F for 15 minutes. Then lower temperature to 350°F for an additional 15 minutes or until golden brown. Do not open oven while the eclairs are baking. They are sensitive to temperature change and will deflate if a sudden change in tempertaure occurs.
  • Once baked, remove from oven and transfer onto a cooling rack to cool completely.

Vanilla Filling

  • Prepare pudding by wisking together 2 (3.4oz) packages of instant vanilla pudding mix and 3 ¼ cups of whole milk until smooth and free of lumps. Cover with plastic wrap and refrigerate for 10 minutes or until set.
  • In a medium bowl, using an electric mixture whisk 1/4 cup of heavy whipping cream and 2 teaspoons of sugar until stiff peaks from.
  • Once the pudding is set and stiff, fold in the whipped cream into the pudding until smooth and evenly combined.
  • Place vanilla filling in a piping bag and pipe filling inside of each cooled eclair. You can do so by poking a hole in the eclair or you can cut the eclairs in half.
  • Place filled eclairs in the refrigerator while the chocolate ganache is being made.

Chocolate Ganache

  • Heat heavy whipping cream until hot and just before it comes to a boil.
  • Remove from heat and add in chocolate chips. Let chocolate chips sit in hot heavy cream for about 30 seconds. Mix until chocolate ganache is very smooth.
  • Brush the top half of each eclair with chocolate ganache.
  • Refrigerate eclairs for at least 30 miuntes or until the chocolate ganache is set before serving.


*The amount of eggs greatly varies depending on their size. Start with 3 eggs. If the dough forms a thick ribbon when pulled up, do not add any more eggs. If your dough is too thick to ribbon down, add an additional egg.

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Tuna Chickpea Pasta Salad

This tuna chickpea pasta salad is packed with protein, fresh veggies, and loads of flavor. It makes for a perfect lower carb, high protein lunch idea that you can make ahead and enjoy on the go.

When I first had the idea to make this, I had regular pasta salad in mind. I had chickpea pasta on hand so I decided to test it out and it turned out so tasty. It contains a lot of protein, healthy fats, and delicious crunch from fresh vegetables. Lastly, a creamy lime dressing completes this pasta salad and adds incredible flavor.

How to make Tuna Chickpea Pasta Salad.

This dish is one of the easiest pasta salads you can make. The steps in making this pasta salad are:

  • cooking chickpea pasta per package instructions
  • washing and chopping a few vegetables
  • making easy creamy lime dressing
  • mixing all ingredients together

This pasta salad is a cold salad. As a result, make sure your chickpea pasta has cooled completely before mixing it in with the rest of the ingredients. You can speed up this process by running it under cold water after the chickpea pasta has cooked. Not allowing the chickpea pasta to cool will result the avocado mayonnaise to melt, leaving you with a soggy instead of a creamy pasta salad.

After cooking the chickpea pasta, all there is left to do is mix all the ingredients together. I found that refrigerating this pasta salad for at least 1 hour before serving resulted in the best flavor.

Storing your pasta salad.

Place pasta salad in an airtight container and refrigerate for up to 2 days. Do not freeze or leave at room temperature.

Can I double the recipe?

Yes! You can double, triple, or quadruple this recipe. Don’t make more than can be eaten in 2 days because this pasta salad can’t be frozen.

Tuna Chickpea Pasta Salad

Tuna Chickpea Pasta Salad is the perfect low carb, high protein meal that is both, satisfying and full of flavorful.
Course Salad
Cuisine American
Keyword tuna chickpea pasta salad
Prep Time 10 minutes
Cook Time 7 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 servings


  • 1 can tuna packed in water
  • 2 cups cooked chick pea pasta (1 cup dry) cooked and cooled
  • 1 english cucumber chopped
  • ½ cup cherry tomatoe halves
  • ½ medium red onion chopped
  • 1 stalk celery chopped
  • ½ avocado
  • 1 (2.25oz) cup sliced black olives


  • 1 tbsp avocado mayonnaise
  • 1 whole lime juiced
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dill
  • ½ tsp parsley flakes


  • Cook chickpea pasta per package instructions.
  • While the pasta cooks, prepare all vegetables and avocado by washing and chopping. Set aside.
  • To make the dressing, in a small bowl, juice 1 lime, add tablespoon of avocado mayonnaise, salt, pepper, dill, parsley, and garlic powder. Mix and set aside.
  • Once the chick pea pasta has cooked completely, drain and rinse under cold water until the chickpea pasta is cooled completely.
  • In a large bowl, add chickpea pasta, tuna, vegetables, avocado, and black olives and mix together. Add the dressing and mix again. Place in the refrigerator for at least 1 hour before serving.

Coconut Chocolate Almond Chia Pudding

I love this coconut chocolate almond chia pudding because it is great to prepare ahead of time and resembles my favorite candy without all the added sugar and calories. In fact, this chia pudding tastes like dessert but it’s actually dense in nutrients that are beneficial to your health.

This chia pudding reminds me of Almond Joy. If you don’t already know, Almond Joy is a name of a very well known candy. Almond Joy is filled with coconut filling, has an almond center, and is coated with a thick layer of chocolate. The main ingredients in this candy are coconut, almond, and chocolate. Even though my Almond Joy chia pudding doesn’t have that candy in it, it does include all of the flavors. Making it a perfect sweet breakfast and it even makes a great dessert!

Benefits of the ingredeints.

Chia pudding is made with chia seeds. Chia seeds are a great source of fiber and powerful antioxidants. Almonds also contain fiber as well as protein. Both of these ingredients are a great start to your day and help you feel full longer.


How to make coconut chocolate almond chia pudding.

You’ll be amazed at how easy this is to make. In less than 5 minutes, you will have done most of the work. The longest step is waiting for the coconut chocolate almond chia pudding to set. Below are the 5 easy steps.

  • Warm up milk, add chocolate chip, until melted
  • Add chia seeds and stir. Wait 2 minutes and stir again.
  • Refrigerate for at least 2 hours.
  • Add crunched salted almonds and coconut flakes.
  • Stir & Enjoy!

What if I want to add sweetener?

Lily’s dark chocolate chips do not have added sugar and are not very sweet. To make this dessert sweeter, feel free to add stevia, maple syrup, honey, or any other sweetener of choice. Add in with the chocolate chips and stir well to combine.

Can I substitute almond milk for other milk?

Yes- you can use your favorite milk to make chia pudding.

Coconut Chocolate Almond Chia Pudding

Almond Joy Chia Pudding is a thick chocolate chia pudding, with coconut flakes and salted almond, perfect for breakfast or even dessert.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 5 minutes
Setting Time 2 hours
Total Time 2 hours 5 minutes
Servings 2 servings


  • 1 cup almond milk
  • cup Lily's dark chocolate chips
  • 4 tbsp chia seeds
  • ½ cup salted almonds chopped
  • ¼ cup coconut flakes
  • sweetner of choice optional


  • Heat almond milk in the microwave for 1 minute or on the stove top until it's hot but does not start to boil. Remove from heat and add dark chocolate chips. Let the chocolate chips sit in the hot milk for about 30 seconds. Stir until chocolate melts. If you are adding sweetener of choice, add it at this point and mix. Evenly divide the chocolate almond milk into 2 seperate jars or small bowls.
  • Add 2 tablespoons of chia seeds in each serving. Stir, let sit for 2 minutes, and stir again to ensure even distribution of chia seeds in milk.
  • Refirgerate for at least 2 hours or up to 2 day. Before serving, divide crushed almonds and coconut flakes evenly between the two servings.
  • Mix and enojy.

Smoked Gouda Chicken burgers

Chicken burgers often times do not taste great on their own. However, if add the right ingredients in the chicken, add a smokey cheese like smoked gouda and place them on delicious, wholesome buns, they prove to be out of this work delicious. The bread of choice for my smoked gouda chicken burgers is Ezekiel buns. The ground chicken burger is flavorful and juicy and is even better with smooth and flavorful smoked gouda. Although you can use any buns of choice, Ezekiel buns are a great, wholesome option that has incredible flavor and texture.

Breakdown of the Smoked Gouda Chicken Burgers.

Ground chicken burgers are often times dry and don’t have a lot of flavor. While ground beef burgers are best with minimal added ingredients in the meat, I find the opposite to be true for ground chicken burgers. The most flavorful meat usually is due to the high amount of fat. Chicken is pretty lean so not a lot of flavor on its own and that is why I added a few basic ingredients in the ground chicken.

To add more flavor to the ground chicken, smoked gouda cheese sounded like a great idea. Smoked gouda has a mild and smooth flavor, but if of quality, it also has a smokey taste that sets it apart from regular gouda. What better way to add flavor to a ground chicken burger than to add some smokiness.

Ezekiel buns were the buns of choice for this kind of burger because ever since I tried Ezekiel bread, there is no going back for me. At least not on most days of the week. I mostly enjoy the fact that there is no sugar or honey. I’m not a fan of sweet breads so this was a great choice for me, however, you can substitute Ezekiel buns for your favorite.

Adding flavor to the smoked gouda chicken burgers.

Ground chicken is not very flavorful on its own so I added minced garlic cloves, freshly chopped parsley, smoked paprika, Worcestershire sauce, salt, and pepper. After mixing all the ingredients in the ground chicken and the patties have been formed, sprinkle some more salt and pepper on each of the patties, both sides.

Also, if perfection had a definition, it would be toasting the Ezekiel buns on the grill for a couple of minutes before assembling your burger. It make a world of a difference.

What is Ezekiel bread?

Ezekiel bread is a much healthier option, rich in many different nutrients and fiber. It is made out of sprouted whole grains and legumes. It also contains no added sugar and most other breads do. You can find Ezekiel bread sliced but they also have burger buns, bagels, wraps, and other great options as well.

Perfectly grilled chicken burgers.

Place the burgers on a hot gas or charcoal grill. There is no correct grilling time that is precise for all burgers and grills. This will vary on the thickness of the burgers as well as the temperature of the grill. The internal temperature of the ground chicken burgers should be 160°F, which is roughly anywhere from 3-5 minutes per side. You can measure the temperature using a">Saferell Instant Read Meat Thermometer for Cooking, Fast & Precise Digital Food Thermometer with Backlight, Magnet, Calibration, and Foldable Probe for Deep Fry, BBQ, Grill, and Roast Turkey/Blackfood thermometer. If temperature of the chicken gets too hot, there is a chance the burgers will dry out.

Suggested toppings.

What’s a burger without any toppings?! There are an enormous amount of toppings that go wonderfully on these smoked gouda chicken burgers. Some suggestions are:

  • lettuce
  • tomato
  • mayonnaise
  • red onions
  • ketchup and/or mustard
  • dill pickles
  • aioli sauce

Smoked Gouda Chicken Burgers

These smoked gouda chicken burgers on Ezekiel buns taste out of this world delicious, you would never guess you're eating chicken.
Course Main Course
Cuisine American
Keyword chicken burger,, chicken reicpes, smoked gouda chicken burger on Ezekiel buns
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people


  • 1 lb ground chicken
  • 3 tbsp Worcestershire Sauce
  • 2 tbsp fresh ground parsley
  • 2 garlic cloves, minced
  • ½ tsp smoked paprika
  • ½ tsp salt plus more for top of burgers
  • ¼ tsp pepper plus more for top of burgers
  • 4 Buns
  • 4 slices of smoked gouda cheese


  • Preheat grill on medium to high heat.
  • In a medium browl, mix together ground chicken, garlic, Worcestershire sauce, parsley, smoked paprika, salt, and pepper. Shape into 4 patties, about 4 oz each. Sprinkle salt and pepper on both sides of each burger before placing on grill.
  • Place the burger patties on the grill. Cook about 4 minutes on one saide. Flip over, place a slice of cheese on each, and grill for another 4-6 minutes. The internal temperature of the chicken burgers should reach 160°F. If you use a food thermometer, once this temperature is reached, the chicken burgers are cooked.
  • Optional: Place buns on grill for about 1-2 minutes to toast slightly.
  • Assemple burger and add desired toppings.

Iced Lemon Loaf

This Iced Lemon Loaf recipe will present a super moist loaf with a subtle, yet noticeable lemon flavor. The icing on the top is a sweet lemon surprise that will put an accent on every bite you take.

Seriously, this is a wonderful recipe and this Iced Lemon Loaf is unbelievably moist. The freshly squeezed lemon juice and grated lemon zest make this recipe unique because all flavors come from a whole lemon, not lemon extract. I love this because the flavor is not overpowering. The subtle lemon flavor in the loaf and the stronger lemon flavor in the icing, make a perfectly balanced treat.

Iced Lemon Loaf Made to Perfection.

I have tried a few other recipes for iced lemon loaf with variations the included egg yolks, sour cream, and butter, however I have found that for this recipe, simple is best. Whole eggs, oil, and buttermilk, resulted in the most moist, dense, and flavorful outcome.

Lemon extract is also a very common ingredient in many lemon loaf recipes, however I think it’s best without. Lemon extract makes it too rich, and in my opinion, lemon desserts have to be balanced, not overly rich. Using the right amount of just lemon zest and freshly squeezed lemon juice, I was able to get the most perfectly flavored lemon loaf with just the right amount of flavor. The lemon icing, on the other hand, is stronger and sweeter and makes a statement. With that being said, this iced lemon loaf is ever lemon lover’s dream.

Ingredients needed for the lemon (you probably have on hand):

  • lemon zest
  • lemon juice
  • baking soda
  • baking powder
  • all-purpose flour
  • granulated sugar
  • buttermilk
  • salt
  • eggs
  • canola or vegetable oil
  • confectioner’s sugar and lemon juice (for lemon icing)

Making the Lemon Loaf requires 5 main steps.

  1. Juicing and grating lemons.
  2. Whisking dry ingredients.
  3. Whipping wet ingredients.
  4. Combine wet ingredients with the dry.
  5. Baking.

To make the Lemon Icing:

  1. Mix lemon juice and sugar together until desired consistence is reached.

Making your own buttermilk.

This recipe calls for buttermilk instead of sour cream because I think it made the iced lemon loaf much more moist. you can make your buttermilk at home using 2 household ingredients: whole milk and lemon juice or vinegar. In this recipe, you need 3/4 cup of buttermilk. Add 1 tablespoon of lemon juice or vinegar in a measuring cup. Then, pour whole milk until you reach the 3/4 cup mark. Whisk and let sit for 5 minutes at room temperature. This will cause slight curdling in your milk, making buttermilk.

Baking to perfection.

The baking process is important in order to reach the perfectly moist outcome. Lemon loaf should not be baked at a high temperature. This type of loaf should be baked in a 9×5 loaf pan at 350F for 45 minutes, then cover it with aluminum foil for another 10 minutes or so. Because every oven is different, check for readiness at around 45 minutes by inserting a toothpick in the center. If it comes out clean, it is ready and does not need to be baked longer. If the lemon loaf has to bake it longer, make sure to cover the top so that it does not burn.

How to store Iced Lemon Loaf.

Store iced lemon loaf in an air tight container at room temperature. Storing in the refrigerator will cause it to dry out slightly.

Freezing instructions.

This is one of those desserts that just freezes beautifully. To freeze, wrap loaf with plastic wrap and place in a freezer bag. Freeze for up to 3 months.

You can also freeze individual slices, just make sure you wrap each one with plastic wrap and place then in a freezer bag.

To thaw, place at room temperature over night.

Iced Lemon Loaf

This Iced Lemon Loaf recipe makes a super moist loaf with a subtle, yet noticeable lemon flavor topped with an accent lemon icing.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf


  • cups all-purpose flour
  • 2 tbsp lemon zest
  • 5 tbsp lemon juice
  • 3 eggs
  • ¾ cup buttermilk
  • ½ cup canola or vegetable oil
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Lemon Icing

  • 1 cup confectioner's sugar
  • 2-3 tbsp lemon juice


  • Preheat oven to 350°F.
  • Zest and juice lemons, by zesting first, then juice. Set the required zest and juice aside.
  • In a medium bowl, whisk together all purpose flour, baking powder, baking soda, and salt. Set aside.
  • In a mixing bowl, using an electric mixer, whisk eggs and granulated sugar for 2 minutes on high speed or until mixture has thickend but is still runny.
  • Add oil, lemon zest, and lemon juice to the eggs and sugar. Whisk until combined.
  • Add half of the dry ingredients and half of the buttermilk to the egg mixture and whisk to combine. Once combined, add the remaining dry ingredients and buttermilk and whisk.
  • Pour batter in a 9×5 non stick loaf pan. You can also spray with non-stick spray to ensure easy release.
  • Bake loaf for about 50 minutes, covering the top with aluminum foil for the last 10 minutes of baking. After 45 minutes, check the the readiness by inserting a toothpick in the center the lemon loaf. If the toothpick comes out clean, the lemon loaf is ready.
  • Once baked, remove from oven and let the lemon loaf rest in loaf pan for about 1 hour. This will allow propper time for it to set before being released from the pan.

Lemon Icing

  • Mix confectioner's sugar and lemon juice. Mix until smooth. For a thinner consistency, add lemon juice, one teaspoon at a time.
  • Once lemon loaf has cooled completely, pour lemon icing over the top of the lemon loaf. Allow the icing to set for at least 1 hour before slicing.