Your request for the lemon bread made me hungry for a lemon dessert,
so I made the recipe below (I found it via Google), and rather than
frosting it with the confectioners' sugar icing the recipe suggested,
I mixed a jar of lemon curd (from Trader Joe's) with a cup of whipped
cream (i.e., 1 cup of heavy cream, whipped) It was a big hit! And,
it was particularly good because we're lucky enough to have some Meyer lemons.
Enjoy.
Penny
Lemon Cake Recipe:
1 cup (226 grams) unsalted
butter
, room temperature
1 cup (200 grams) granulated white
sugar
4 large
eggs
1
teaspoon
pure
vanilla
extract
Zest of 1 large
lemon
(outer yellow skin of lemon)
2 cups (260 grams) all purpose
flour
2 teaspoons
baking powder
1/4 teaspoon salt
1/4 cup (60 ml) fresh lemon juice
Lemon Frosting:
1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
2 tablespoons fresh lemon juice
: Preheat oven to 350 degrees F (180 degrees C) and place rack in the
center of the
oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm)
spring form pan and
then line the bottom of the pan with parchment paper.
In the
bowl
of your electric mixer (or with a hand mixer) beat the butter and
sugar until light
and fluffy and pale in color (about 3 minutes). Add the eggs, one at
a time, mixing
well after each addition. Beat in the vanilla extract and lemon zest.
Sift together the flour, baking powder and salt and then add to the
batter along
with the lemon juice. Mix only until incorporated.
Pour the batter into the prepared pan, smoothing the top with an
offset spatula.
Bake
about 40 - 45 minutes, or until a toothpick inserted in the
center comes out clean.
Place on a wire rack to cool, then gently remove the sides of the pan.
Lemon Frosting:
In a bowl, combine the sifted confectioners' sugar with the 2
tablespoons lemon
juice. (You want the icing to be thicker than a glaze but still thin
enough that
it will just run over the sides of the
cake
. If not the right consistency add more lemon juice or powdered
sugar, accordingly.)
Pour the frosting over the top of the cake, allowing the icing to
drip down the sides.
Let the icing set before covering.
This cake will keep for several days in an airtight container.
Makes one - 9 inch (23 cm) cake.
Note: Rather than making the frosting recommended here, I mix 8-10
oz. lemon curd and whipped cream and frost the cake with this.
At 03:30 PM 2/19/2011, you wrote:
Have tried this recipe and it is not a good one. Thanks anyway.
----- Original Message -----
From: "Anna" <[email protected]>
To: <[email protected]>
Sent: Saturday, February 19, 2011 3:00 PM
Subject: [CnD] Blue ribbon lemon bread
BLUE RIBBON LEMON BREAD
1 c. sugar
2 beaten eggs
1/2 c. milk
Grated rind of 1 lemon (approx. 2 + tsp.)
1 1/2 c. flour
1/2 tsp. salt
1 tsp. baking powder
TOPPING:
1/4 c. sugar
Juice of 1 lemon (1/2 c.)
Method
1. Spray loaf pan with Pam and line with wax paper.
2. Cream together butter, sugar, eggs, milk and lemon rind.
3. Sift together flour, salt and baking powder.
4. Add this to cream mix.
5. Bake at 350 degrees for 45 minutes in 5"x9" pan or 2 smaller pans for
shorter time.
6. Make sure toothpick comes out clean when done.
7. When bread is done leave in pan.
8. Heat 1/4 cup sugar and lemon juice to dissolve sugar; mix well.
9. Pour this mix with spoon over the top and down the sides of bread slowly.
10. Do this as soon as bread comes from oven.
11. When bread has absorbed all the juice, turn out of pan on foil.
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