Monday, September 7, 2015

Lemon Bread

Lemon Bread
Borrowed and Shareing

Lemon Bread
    For the Lemon Cake
  • 1 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 teaspoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cups (1 pound, the whole box!) unsalted butter, melted and cooled
  • 1/2 cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • For the Lemon Syrup~
  • 1/3 cup fresh lemon juice
  • 1/3 cup sugar
  • For the Lemon Glaze ~
  • 2 cups powdered sugar
  • 4-6 Tablespoons fresh lemon juice
  1. Step 1-the cake-Preheat oven to 350 degrees. Spray loaf pans (2 regular size) with non-stick baking spray. then place parchment paper on bottom of pan and spray again. (once you spray it, it will lay flat)
  2. Sift flours, Baking soda, baking powder and salt together.
  3. In separate bowl, combine sugar, eggs, lemon zest and lemon juice, mixing with mixer till well blended. Continue mixing and add butter, then sour cream and vanilla.
  4. Fold in flour with a rubber spatula, 1/3 at a time. Mix just till all flour is combined. Pour into prepared pans, and bake at 350 degrees for 20 minutes.
  5. At 20 minutes, rotate pans (I didn't) and turn down oven to 325 degrees and continue baking for another 30-35 minutes. Use a toothpick to test for doneness.
  6. My little loaves were done at 25 minutes, the larger one at 30.
  7. Immediately after removing from oven, run a knife down the sides of the pan to prevent sticking.
  8. Once cool enough to handle, about 15 minutes, remove loaves from pan to a wire rack.
  9. Step 2-the lemon syrup-Combine 1/3 cup sugar and 1/3 cup lemon juice in a saucepan. Heat over low temperature until sugar is completely dissolved. Once dissolved, heat for an additional 3 minutes. Remove from stove to cool.
  10. When loaves are almost cool (still slightly warm) place on parchment lined cookie sheet and poke holes in tops with a toothpick. The more holes the better. Now take that lovely sour syrup and brush over the tops of the loaves. Let the syrup start to soak in then glaze a second time. You want to use all the glaze, trust me.
  11. Let loaves cool completely.
  12. Step 3-the glaze-Combine powdered sugar and lemon juice, just till all liquefied, don't let it get too runny or it will all run off your loaf onto the parchment paper. And you want this glaze on your loaf. Yes you do.
  13. Now start spooning the glaze over the tops of your loaves. Use the back of the spoon to make sure you get your corners. Try not to let it run off the top, when it does, stop and let the glaze set then apply a second coating.
  14. Let the glaze set completely before removing.

No comments: