Lemon Cookie Loaf with Black Cherry Balsamic Icing

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Loaf Ingredients

1 bag Classic Olive Oil Cake baking mix (sold in store)

3 large eggs

1 cup lemon olive oil

1 1/4 c milk

5 tbsp Big Spoon Lemon Cookie Cashew & Coconut Butter (sold in store)

Balsamic Icing4 c powdered sugar3 tbsp half & half4 tbsp Black Cherry Balsamic

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1. Empty Classic Olive Oil Cake baking mix into a large mixing bowl.

2. In a separate bowl, whisk the eggs, milk and olive oil.

3. Slowly pour the liquid mix into the baking mix until thoroughly incorporated.

4. Preheat oven to 350 degrees.

5. Grease a 5×9 loaf pan (or two – I did) and line with parchment paper.

6. Pour batter mix into half of the pan.

7. Scoop 5 tbsp of Big Spoon Lemon Cookie Cashew & Coconut Butter dollops into the loaf pan and spread by swirling.

8. Top off the loaf with more batter.

9. Bake on 350 for 55 minutes.

10. Remove pan from oven and let cool.

11. Then remove loaf from pan.

For icing, whisk ingredients until well incorporated. Glaze loaf as desired!