Lemon Lemon Loaf

Name: Lemon Lemon Loaf
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 0 teaspoons baking soda; 355 milliliters cake flour; 473 milliliters confectioners sugar, sifted, or more if needed; 8 larges eggs, at room temperature; 355 milliliters all-purpose flour; 4 Tbsps fresh lemon juice; 59 milliliters grated lemon zest (from about 4 lemons); 1 teaspoon salt; 118 milliliters sour cream, at room temperature; 79 milliliters sugar; 473 milliliters (4 sticks) unsalted butter, melted and cooled; 2 teaspoons pure vanilla extract

You can never have too many dessert recipes, so give Lemon Lemon Loaf a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 16. One serving contains 412 calories, 6g of protein, and 27g of fat. A mixture of baking powder, salt, lemon juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

MAKE THE LEMON CAKES

Ingredients you will need

Lemon

Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Loaf Pan

Oven

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Ingredients you will need

Baking Soda

Salt

Equipment you will use

Bowl

Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube.

Ingredients you will need

Lemon Juice

Lemon Zest

Butter

Sugar

Egg

Equipment you will use

Food Processor

Add the sour cream and vanilla and pulse until combined.

Ingredients you will need

Sour Cream

Vanilla

Transfer the mixture to a large bowl.

Equipment you will use

Bowl

Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

Ingredients you will need

All Purpose Flour

Divide the batter evenly between the prepared pans.

Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Equipment you will use

Toothpicks

Oven

Let cool in the pans for 15 minutes.

MEANWHILE, MAKE THE LEMON SYRUP

Ingredients you will need

Lemon

Syrup

In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes.

Ingredients you will need

Lemon Juice

Sugar

Equipment you will use

Sauce Pan

Remove from the heat and set aside.

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Equipment you will use

Baking Paper

Toothpicks

Frying Pan

Brush the tops and sides of the loaves with the lemon syrup.

Ingredients you will need

Lemon

Syrup

Let the syrup soak into the cake and brush again.

Ingredients you will need

Syrup

Let the cakes cool completely, at least 30 minutes.

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

IF YOU LIKE, MAKE THE LEMON GLAZE

Ingredients you will need

Glaze

Lemon

In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency.

Ingredients you will need

Powdered Sugar

Lemon Juice

Equipment you will use

Whisk

Bowl

Pour the lemon glaze over the top of each loaf and let it drip down the sides.

Ingredients you will need

Glaze

Lemon

Let the lemon glaze harden, about 15 minutes, before serving.

Ingredients you will need

Glaze

Lemon

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

BAKED NOTE

For zesting purposes, we always recommend using an organic fruit, free of chemicals or pesticides that might reside deep in the rind.

Ingredients you will need

Fruit

Beef

From

Baked: New Frontiers in Baking by Matt Lewis and Renato Polifito. Text copyright © 2008 by Anne Bramley; photographs copyright © 2008 by Tina Rupp. Published by Stewart, Tabori & Chang, an imprint of Harry N. Abrams.