A bright lemony baking week for us! Check out all the beautiful loaves…
Is this loaf lemon enough for you? Leave your links here!
Next up on the schedule: loaves of lemon on lemon on lemon! Posting date is February 24.
- 1½ cups cake flour
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2¼ cups sugar
- 8 large eggs, at room temperature
- ¼ cup grated lemon zest (from about 4 lemons)
- ¼ cup fresh lemon juice
- 2 cups (4 sticks) unsalted butter, melted and cooled
- ½ cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup fresh lemon juice
- ⅓ cup sugar
- 2 cups confectioners’ sugar, sifted, or more if needed
- 4 to 6 tablespoons fresh lemon juice
- 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.
- 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 in 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.
- 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.)
- 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.
Our bakers made some great looking oatmeal cookies!
Leave your links for these winter spiced oatmeal cookies here!
We’re making an updated version of the classic oatmeal cookies next! Posting date is Feb 10. Let’s bake!
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon ground cardamom
- 1 cup (2 sticks) unsalted butter, softened
- 1 1⁄4 cups firmly packed dark brown sugar
- 1⁄4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 3⁄4 cups rolled oats
- 1 cup (8 ounces) dried cherries
- 1⁄2 cup (4 ounces) chopped toasted walnuts
- In a large bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, and cardamom together and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together on medium-high speed until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat for 5 seconds.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Scrape down the bowl, add the oats, and beat until just combined. Use a spatula or wooden spoon to fold in the cherries and walnuts.
- Cover the bowl tightly and refrigerate for 6 hours.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Drop the dough by rounded tablespoons onto the prepared baking sheets. With the palm of your hand, gently press each cookie down so it forms a tall disk shape. Do not press too hard and do not press it flat. Bake for 12 to 14 minutes, rotating the pans halfway through the baking time, until the cookies just begin to brown.
- Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
Accolades all around for luxury shortbread, no surprises here!
Leave your links here for this fancied up shortbread!
Next up on the schedule: the “Rich Man’s Twix.” Posting date is January 27!
- ½ cup sugar
- 1¼ cups (2½ sticks) unsalted butter, softened
- 2½ cups all-purpose flour
- 1 large egg yolk, slightly beaten
- 28 ounces sweetened condensed milk (two 14-ounce cans)
- 6 ounces dark chocolate (60% cacao), coarsely chopped
- 1 teaspoon light corn syrup
- ½ cup (1 stick) unsalted butter, softened, cut into cubes
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended.
- Add 2 cups of the flour and beat until well combined. Add the egg yolk and beat for a few seconds, or until just combined.
- Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go. Sprinkle the remaining ½ cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle. Transfer the rectangle to the prepared pan and press it into the pan.
- Prick the dough all over with a fork and bake in the center of the oven for 20 to 22 minutes, until golden brown. Transfer to a wire rack and let cool completely.
- Stovetop method: Put the sweetened condensed milk in a medium heatproof bowl and set it over a saucepan of boiling water over low heat. Cook for 1 to 1 ½ hours, until thick and caramel colored. Remove the bowl from the pan and beat until smooth.
- Microwave oven method: Put the sweetened condensed milk in a large microwave-safe bowl. Cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth. Cook on 30 percent power (medium-low) for 12 to 18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes, until smooth.
- Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.
- In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer.
- Put in the refrigerator for 1 hour, or until the glaze hardens.
- Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze. Cut into squares and serve.
- The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
In what I think might be a first, no one made the assigned recipe this week — instead, we have a rogue green tea smoothie and rogue Tuscaloosa Tollhouse pie!