May 14, 2012

Baked's Lemon Lemon Loaf

I’ve had the pleasure of having made a few dozen of these cakes. As soon as I took my first bite, it was immediately on my list of faves. As long as you are considerate to not overmix the batter, you will be rewarded with a cake that is moist and dense, zinging with lemon flavor. A cake to be enjoyed any time of day, paired with a steaming cup of coffee or tea. The crust surrounding the cake is sweet and crisp, which I love, like the corner pieces of brownies. You can omit the lemon syrup and the lemon glaze, but I’ve had it without and it’s just not the same cake anymore.

I have always made this in a stand mixer, though Baked's method is to use a food processor. Also, I have made these cakes in varying quantities and the quality has never suffered so make one, two, three, or however many you need! Baked says a soaked but unglazed loaf can be kept in the freezer for up to 6 weeks. If you don't have cake flour on hand, don't fret, use 1 C and 1 T of all-purpose flour sifted together with 3 T of corn starch.

adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

Lemon Loaf (one 9-inch x 5-inch x 3-inch loaf)
3/4 C cake flour
3/4 C all-purpose flour
1 t baking powder
1/8 t baking soda
1/2 t salt
1-1/8 C sugar
4 large eggs, room temperature
zest from 2 lemons
2 T fresh lemon juice
1 C unsalted butter, melted and cooled
1/4 C sour cream, room temperature
1 t vanilla

Lemon Syrup
3 T fresh lemon juice
3 T sugar

Lemon Glaze
1/2 C confectioners sugar
2 T fresh lemon juice

Make the Lemon Loaf
Heat the oven to 350º F. Spray the inside of a 9x5x3-inch loaf pan with non-stick cooking spray, line the bottom with parchment paper, and spray the paper.
In a medium bowl, sift together the flours, baking powder, baking soda, and salt.
In the bowl of a stand mixer,  combine the sugar, eggs, lemon zest, and lemon juice. Add the butter, sour cream, and vanilla and mix until combined.
Remove the mixer from the stand and add the flour mixture, one third at a time, folding gently after each addition until just combined. It is ok to have clumps and streaks of flour, do not overmix.
Pour the batter into the prepared pan. Bake for 20 minutes, rotate the pan, then reduce the oven temperature to 325º F, and bake for another 30-35 minutes, or until a cake tester inserted in the center comes out clean.
Let cool in the pan for 15 minutes then turn out on wire rack. If using the syrup and the glaze, place something under the rack to catch any dribbles.

Make the Lemon Syrup
In a small saucepan over medium heat, dissolve the sugar in the lemon juice.
Using a cake tester, poke holes throughout the top of the loaf, going all the way to the bottom. Brush the top of the loaf evenly and equally with the syrup. Let the loaf cool completely, about 30 minutes.

Make the Lemon Glaze
In a small bowl, whisk together the confectioners sugar and lemon juice. If you would like it thinner or thicker, adjust the sugar and juice accordingly. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze set before serving, about 15 minutes.

No comments:

Post a Comment