Saturday, January 21, 2012

Lemon Bread

Cake:
1 1/2 c. flour
1 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
1 c. + 2 Tbsp. sugar
4 eggs, room temperature
lemon zest from 1 lemon, grated
1/8 c. lemon juice
1 c. butter, melted and cooled
1/4 c. sour cream, room temperature
1 tsp. vanilla

Syrup:
1/4 c. lemon juice
1/4 c. sugar

Glaze:
1/2 c.  confectioners sugar
1-2 Tbsp. lemon juice

Preheat oven to 350 F. Grease a loaf pan, then set aside.

To make the cake: In a medium bowl, sift together flour, baking powder, baking soda, and salt.

In a large bowl, blend sugar, eggs, lemon zest, and lemon juice together with an electric mixer. Slowly add the melted butter while mixing. Add the sour cream and vanilla; mix until just combined. Use a spoon or spatula to fold in the flour mixture 1/3 at a time, until just combined. Do not overmix. Do not use an electric mixer on this last step.

Pour batter into prepared loaf pan. Bake in the center of the oven for 20 minutes, then rotate the pan, reduce the temperature to 325 F, and bake another 30-35 minutes or until a toothpick inserted in the middle comes out clean. Let cool in pan 15 minutes.

To make the syrup: While the loaf is cooling, make the syrup. In a small saucepan over medium heat, heat the lemon juice and sugar together until the sugar completely dissolves. After it's completely dissolved, continue to cook 3 minutes, stirring often. Remove from heat and set aside.

After the cake has cooled 15 minutes and the syrup is ready, remove the cake from the pan and place on a plate. Use a toothpick to poke holes in the top and sides of the cake. Brush the tops and sides of the loaf with the lemon syrup. Let the syrup soak into the loaf, then brush again. Let the cakes cool completely, at least 30 minutes.

To make the glaze: Mix together the sugar and lemon juice in a small bowl. Mix until there are no lumps. Drizzle over the top of the cooled loaf. Serve.

Here is a link to the recipe I adapted: Lemon Bread.
Lemon bread (or cake)


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