Medicated Lemon Loaf

I've been trying to figure out what to do with my batch of medicated orange bitters--one can only drink so many Old Fashioneds! During my hunt, I found that cocktail bitters can be used to add a little herbal note to your pastries, salad dressings, ice cream, and teas. I figured I would test it out in a lemon loaf to see how it would taste and I was pleasantly surprised. The bitters add a warm, citrusy contrast to the light sweetness of the bread. It's perfect with your afternoon tea. 

Medicated Lemon Loaf
Makes 1 loaf

• 3 Tbsp fresh lemon juice, I used a Meyer lemon
• Zest of 1 lemon
• 3/4 cup plain Greek yogurt
• 1 Tbsp medicated bitters
• 2 cups AP flour
• 1 tsp baking powder
• 1/2 tsp salt
• 4 Tbsp regular butter, softened
• 2 Tbsp canna-butter
• 1 cup sugar
• 2 large eggs

1. Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.
2. Mix yogurt with the lemon juice, zest bitters, and set aside.
3. Mix the flour, baking powder, and salt, and set aside.
4. In a mixer, beat together both butters butter and sugar until combined.
5. Add the eggs one at a time, beating well after each addition.
6. Add the dry ingredients to the butter mixture alternately with the buttermilk mixture.
7. Pour into the pan, and bake for about 45 minutes, or until a cake tester inserted in the center comes out clean.
8. Remove the bread from the pan, and allow it to cool completely before slicing. Serve with a dollop of whipped cream.

Medicated Old-Fashioned

Medicated Old-Fashioned

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