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Lemon Lovely

Lemon Lovely


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This cocktail incorporate's Suja's Lemon Love juice

This Lemon Lovely cocktail blends a classic Suja juice, Lemon Love, with gin, champagne, and simple syrup for a light, refreshing, healthy(ish) take on booze. Like sunshine and a cool breeze in a bottle, Lemon Love has the classic flavor of freshly squeezed lemonade with a hint of spice.

Suja Juice, the nation’s leading cold-pressured, organic, HPP juice and smoothie company, believes healthiness is the root of all happiness. And healthy means balance, so, loosen up and indulge in a cocktail or two when the craving strikes. Suja has healthified a variety of traditional drinks using a selection of best-selling Suja Classic flavors, all made from the highest quality cold-pressured, HPP, USDA certified organic and non-GMO fruits, vegetables, herbs, and spices for a carefully crafted taste and nutrition profile. Combined with simple spirits and clean ingredients, these drinks offer a healthy dose of nutrients with a boozy kick.


Recipe Summary

  • 1 ½ sticks (6 oz.) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 4 eggs plus 1 egg yolk, at room temperature
  • 3 tablespoons milk
  • 2 tablespoons plus 1/2 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • Confectioners' sugar for dusting, optional

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.


Recipe Summary

  • 1 ½ sticks (6 oz.) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 4 eggs plus 1 egg yolk, at room temperature
  • 3 tablespoons milk
  • 2 tablespoons plus 1/2 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • Confectioners' sugar for dusting, optional

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.


Recipe Summary

  • 1 ½ sticks (6 oz.) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 4 eggs plus 1 egg yolk, at room temperature
  • 3 tablespoons milk
  • 2 tablespoons plus 1/2 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • Confectioners' sugar for dusting, optional

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.


Recipe Summary

  • 1 ½ sticks (6 oz.) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 4 eggs plus 1 egg yolk, at room temperature
  • 3 tablespoons milk
  • 2 tablespoons plus 1/2 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • Confectioners' sugar for dusting, optional

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.


Recipe Summary

  • 1 ½ sticks (6 oz.) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 4 eggs plus 1 egg yolk, at room temperature
  • 3 tablespoons milk
  • 2 tablespoons plus 1/2 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • Confectioners' sugar for dusting, optional

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.


Recipe Summary

  • 1 ½ sticks (6 oz.) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 4 eggs plus 1 egg yolk, at room temperature
  • 3 tablespoons milk
  • 2 tablespoons plus 1/2 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • Confectioners' sugar for dusting, optional

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.


Recipe Summary

  • 1 ½ sticks (6 oz.) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 4 eggs plus 1 egg yolk, at room temperature
  • 3 tablespoons milk
  • 2 tablespoons plus 1/2 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • Confectioners' sugar for dusting, optional

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.


Recipe Summary

  • 1 ½ sticks (6 oz.) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 4 eggs plus 1 egg yolk, at room temperature
  • 3 tablespoons milk
  • 2 tablespoons plus 1/2 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • Confectioners' sugar for dusting, optional

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.


Recipe Summary

  • 1 ½ sticks (6 oz.) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 4 eggs plus 1 egg yolk, at room temperature
  • 3 tablespoons milk
  • 2 tablespoons plus 1/2 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • Confectioners' sugar for dusting, optional

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.


Recipe Summary

  • 1 ½ sticks (6 oz.) unsalted butter, softened
  • 2 cups sugar
  • 1 tablespoon finely grated fresh lemon peel
  • 4 eggs plus 1 egg yolk, at room temperature
  • 3 tablespoons milk
  • 2 tablespoons plus 1/2 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • Confectioners' sugar for dusting, optional

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan, then line with an 18-inch-long sheet of parchment or wax paper (letting ends hang over long sides of pan). Butter parchment.

Using an electric mixer, cream butter, 1 1/2 cups sugar and lemon peel at high speed for 5 minutes. Add eggs and yolk one at a time, beating well after each addition. Beat in milk, 2 Tbsp. lemon juice, vanilla extract, baking powder and salt at medium speed. Mix in flour at low speed until batter is smooth. Scrape batter into pan, smooth top and bake until a tester comes out clean, about 1 hour.

Meanwhile, make glaze: In a small bowl, whisk remaining 1/2 cup sugar and 1/2 cup lemon juice until sugar dissolves.

Let cake cool in pan for 10 minutes, and then grasp parchment paper on sides to transfer cake to a rack. Prick top of cake all over with a toothpick. Brush one-quarter of glaze on loaf let sit for 5 minutes. Repeat two times (reserving last quarter of glaze) and then let cake cool completely. Remove cake from paper and place it on a platter. Brush top with remaining glaze. Sift confectioners' sugar over top if desired.


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