Baked Sunday Mornings

a sweet journey through baked: frontiers | explorations | elements | occasions

You are here: Home / Archives for Recipes / Bread

In the Oven: Lemon Lemon Loaf

by

Next up on the schedule: loaves of lemon on lemon on lemon! Posting date is February 24.

Lemon Lemon Loaf
Author: Matt Lewis & Renato Poliafito
Serves: 2 (9-by-5-by-3-inch) loaves
Ingredients
  • For the lemon cake
  • 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
  • For the lemon syrup
  • 1/3 cup fresh lemon juice
  • 1/3 cup sugar
  • For the lemon glaze (optional)
  • 2 cups confectioners’ sugar, sifted, or more if needed
  • 4 to 6 tablespoons fresh lemon juice
Instructions
Make the lemon cakes
  1. 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.
  2. Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
  3. 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.
  4. Sprinkle in the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
  5. 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.
  6. Let cool in the pans for 15 minutes.
Meanwhile, make the lemon syrup
  1. 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.
  2. 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.
  3. 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.
  4. (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
  1. 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.
  2. The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

 

In the Oven: Pumpkin Chocolate Chip Loaf

by

Our first recipe out of New Frontiers is a pumpkin loaf, to usher in the Fall for those of us in the Northern Hemisphere! Posting date is September 24.

Pumpkin Chocolate Chip Loaf
Author: Matt Lewis & Renato Poliafito
Serves: 2 (9x5x3″) loaves
Ingredients
  • 3 1⁄4 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1⁄2 teaspoon freshly grated nutmeg
  • 1⁄2 teaspoon ground allspice
  • 1⁄2 teaspoon ground ginger (optional)
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 3⁄4 cups (one 15-ounce can) pumpkin puree
  • 1 cup vegetable oil
  • 3 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1⁄2 cups (12 ounces) semisweet chocolate chips
Instructions
  1. Preheat the oven to 350°. Butter two 9-by-5-by-3-inch loaf pans, dust them with flour, and knock out the excess flour.
  2. In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
  3. In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2\3 cup room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.
  4. Fold the dry ingredients into the wet. Do not overmix.
  5. Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.
  6. Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.
  7. Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving.
Notes
[i]How to store: [/i]The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.