Text 11525, 143 rader
Skriven 2014-03-29 05:12:00 av Dave Drum (74860.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Z'cakes #1
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Lemon Loaf (Part One)
 Categories: Cakes, Citrus, Desserts
      Yield: 2 servings
 
MMMMM-------------------------LEMON CAKE------------------------------
  1 1/2 c  Cake flour
  1 1/2 c  All-purpose flour
      2 ts Baking powder
    1/4 ts Baking soda
      1 ts Salt
  2 1/4 c  Sugar
      8 lg Eggs; room temp
    1/4 c  Grated lemon zest (from
           - about 4 lemons)
    1/4 c  Fresh lemon juice
      2 c  Unsalted butter; melted,
           - cooled
    1/2 c  Sour cream; room temp
      2 ts Pure vanilla extract

MMMMM------------------------LEMON SYRUP-----------------------------
    1/3 c  Fresh lemon juice
    1/3 c  Sugar

MMMMM----------------------LEMON GLAZE (OPT)--------------------------
      2 c  Confectioners' sugar; sifted
           - or more
      6 tb Fresh lemon juice
 
  Sometimes simplicity speaks volumes. Our lemon loaf recipe
  is very straightforward. We do not add poppy seeds,
  pecans, or any other extraneous ingredient. We really feel
  that the most important aspect of a lemon loaf is the
  zingy lemon flavor, and we accentuate it by using a
  combination of freshly squeezed lemon juice, freshly
  grated lemon zest, and a mildly sweet lemon syrup. The
  sour cream gives this loaf a subtle tang and a dense,
  moist crumb that cannot be achieved with yogurt. If you
  want to increase the lemony goodness of these cakes, add
  the simple glaze after the syrup has set and the cakes are
  cool. This loaf freezes extremely well, so you can double
  the recipe and make a few extra loaves.
  
  MAKE THE LEMON CAKES: Preheat the oven to 350øF/175øC.
  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.
  
  Sift both flours, baking powder, baking soda, and salt
  together in a medium 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. Add
  the sour cream and vanilla and pulse until combined.
  Transfer the mixture to a large bowl.
  
  Sprinkle the flour mixture, one third at a time, folding
  gently after each addition until just combined. Do not
  overmix.
  
  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.
  
  Let cool in the pans for 15 minutes.
  
  CONTINUED TO PART TWO ---
  
  by Matt Lewis and Renato Poliafito
  
  Epicurious | December 2008
  
  Yield: 2 (9-by-5-by-3-inch) Loaves
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Lemon Loaf (Part Two)
 Categories: Cakes, Citrus, Desserts
      Yield: 2 servings
 
           CONTINUED FROM PART ONE
 
  MEANWHILE, MAKE THE 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. 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.
  
  Brush the tops and sides of the loaves with the lemon
  syrup. Let the syrup soak into the cake and brush again.
  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.)
    
  IF YOU LIKE, MAKE THE LEMON GLAZE: 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. Pour the lemon glaze over the top of each
  loaf and let it drip down the sides. Let the lemon glaze
  harden, about 15 minutes, before serving.
  
  The glazed loaves will keep for up to 3 days, wrapped
  tightly in plastic wrap, at room temperature.
   
  BAKED NOTE: For zesting purposes, we always recommend
  using an organic fruit, free of chemicals or pesticides
  that might reside deep in the rind.
   
  by Matt Lewis and Renato Poliafito
  
  Epicurious | December 2008
  
  Yield: 2 (9-by-5-by-3-inch) Loaves
  
  MM Format by Dave Drum - 10 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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