Ingredients

• 2 ounces semisweet chocolate, chopped
• 1/2 cup water
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 3 tablespoons chai tea latte mix
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• FROSTING:
• 1 cup confectioners’ sugar
• 1 tablespoon butter, softened
• 1 tablespoon chai tea latte mix
• 1/2 teaspoon vanilla extract
• 4 to 5 teaspoons 2% milk

Directions

• 1. In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture.
• 2. Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream.
• 3. Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
• 4. For frosting, combine the confectioners’ sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.

Ingredients:

Unsalted butter or non stick spray for greasing

2 eggs

3/4 cup milk

1 tsp. vanilla extract

1/2 cup / 1 stick of butter, melted or softened

3/4 cup granulated sugar

2 tsp. grated lemon zest

1 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1.5 tbs. poppy seeds

1/2 cup Lemon Curd

Lemon icing:

1 cup powdered sugar

1–2 tablespoons lemon juice

1–2 tablespoons milk or cream

lemon slices

poppy seeds

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Instructions

1. Preheat oven to 350 F. Line a loaf pan with parchment paper and spray with nonstick spray. 
2. In a large bowl combine eggs, milk, vanilla extract, melted or softened butter with sugar until smooth. 
3. Add in lemon zest, flour, baking powder, poppy seeds and salt to batter and gently stir until batter is combined. Do not over mix, batter lumps are okay. 
4. Pour half of batter into a prepared loaf tin, smooth the top. Drizzle lemon curd and swirl into the batter, top with the remaining half and bake lemon loaf for 50-60 minutes or until a tooth pick comes out clean. 
5. Allow lemon loaf to cool for 10-20 minutes before transferring to a wire rack and slicing. 

For icing:

1. Whisk together powdered sugar, lemon juice and cream until smooth and creamy. Pour glaze on the top of lemon loaf. Top with lemon slices and poppy seeds.