Monday, January 23, 2012

Lemon Lemon Loaf

Last week I was craving lemon and this bread hit the spot. I divided the batter in half and left one half plain and added poppy seeds to the other half. Both loaves were gone in a matter of days. Definitely a great lemon bread!

Lemon Lemon Loaf
Recipe from BAKED

Loaves1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1/4 cup lemon zest (from about 4 lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons vanilla extract

Lemon Syrup
1/3 cup fresh lemon juice
1/3 cup sugar

Lemon Glaze
2 cups confectioners' sugar, sifted
4 tablespoons fresh lemon juice

Preheat oven to 350 F. Spray two 9x5-inch loaf pans with nonstick cooking spray.

To make the cakes: In a medium bowl, whisk both flours, the baking powder, baking soda and salt together. Add the sugar, eggs, lemon zest and lemon juice to the bowl of your food processor. Pulse until well combined. With the machine running, slowly pour the butter through the feed tube until incorporated. Add the sour cream and vanilla and pulse until combined. Transfer the batter to a large bowl. Add the flour mixture in 3 additions, folding gently to incorporate after each addition. Mix only until just combined.

Divide the batter evenly between the two prepared pans. Bake for 20 minutes, then rotate the pans and reduce the oven temperature to 325 F. Continue baking for an additional 30-35 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the loaves cool for 15 minutes.

To make the lemon syrup: While the loaves are cooling, combine the lemon juice and sugar in a small saucepan. Set over medium heat and cook until the sugar is completely dissolved, then continue cooking for an additional 3 minutes. Remove the pan from the heat.

Turn the loaves out of the pans and set on a sheet pan lined with parchment paper. Using a toothpick, poke holes in the tops and sides of the loaves. Brush the loaves all over with the lemon syrup. Let it soak in, then brush again until you've used all of the syrup. Cool the loaves completely. (You can wrap the loaves and freeze them (for up to 6 weeks) at this point.)

To make the lemon glaze: Whisk the confectioners' sugar and lemon juice together in a small bowl, until smooth and pourable. Pour the glaze over the top of each loaf, allowing it to drip down the sides. Let the glaze set for about 15 minutes before serving.

Store the loaves at room temperature wrapped tightly in plastic wrap.

7 comments:

RebekahRose said...

I LOVE lemon poppyseed everything - that looks SOOO good! :)

Leslie said...

Wait...gone in a matter of days??? I would eat these in a matter of hours :)

Flourchild said...

I love baking with sour cream, it makes things so moist! This looks yummy!

Bizzy B. Bakes said...

Splitting the recipe into two different kinds of loaves is so smart. One part work - two parts happy eating.

I would love it, it you linked this to Bake with Bizzy.

Eliana said...

This would not have lasted very long in my home either. Looks amazing.

Amish Stories said...

One of my favorites Lemon Lemon Loaf, so thank you for posting this recipe. I only wish that i had some right in front of me right now! Richard

Coleen said...

I think my family would be nibbling on this all day!!

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