Lemon Loaf

Hi!

It's another chilly morning here.

Before I set out to do my errands, I thought I post the loaf I made. They call it a loaf, but I don't know if it's a bread or a cake. Tastes like a combo to me. I didn't care for it. The crumb was kinda coarse. It did bake up into a pretty loaf. The lemon syrup was good though, don't leave that off. The loaf really needs it. You can see in the picture where the syrup had soaked up into the loaf. We did end up eating it all, but we put strawberries in syrup over our slices! Who wouldn't it that!?

That said, I wouldn't make this again.

the recipe is from :http://mennonitegirlscancook.blogspot.com/2011/03/lemon-loaves.html

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs
lemon zest from 4 large lemons
1/4 cup lemon juice
3/4 cup sour milk (1 teaspoon lemon juice put in a 1 cup measuring cup and filled with milk to 3/4 cup and allowed to sit for 5 minutes)

Lemon Syrup
1/2 sugar
1/2 cup lemon juice

Lemon Glaze
2 cups powdered sugar
the remaining lemon juice and enough water to make a thin glaze

Preheat oven to 350 F and spray two 7 1/2 X 4 X 2 loaf pans with cooking spray and line the bottom and two long sides with parchment paper.

Sift together the dry ingredients onto a piece of parchment paper for quick clean up or into a bowl.
In a large mixing bowl, beat together the butter and sugar on medium speed until very light. .several minutes for sure.
Add the eggs one at a time, beating until combined and then the lemon zest.
Combine the wet ingredients and them alternating with the dry ingredients to the butter and sugar mixture until just combined.

Divide the mixture between the two loaf pans and bake until a toothpick comes out clean.. .about 45 - 50 minutes.
While the cake bakes, simmer the syrup ingredients together for just a minute or so until the sugar melts.

When the toothpick comes out clean of the lemon loaf. Put the pan on a rack to cool for 10 minutes and then remove from pan.

Brush the syrup over all the sides of the loaves until all the syrup has been used up.
Allow to cool completely and make the glaze while you are waiting.
Drizzle the glaze over the loaves and allow it to set.

Applesauce Nut Bread

Last night I baked this loaf of quick bread. The recipe is from bakingbites.com. It turned out great! I followed the recipe with only minor tweaks - I threw in 1/4 leftover crushed pineapples I had sitting in the fridge ,added 1 tea vanilla & changed it to 1 tea cinnamon.

The bread browns pretty quickly, so when the top was brown enough for me, I layed a piece of foil on top of it. Also, the directions say to lightly grease pan, which I did. Next time I will spray (Pam) it a little more. The bread tried desperately to stick to the pan. After I ran a knife around the edges, it came out.

I will keep this as a good go to bread recipe. I think it could be quite versatile. It's sturdy & moist. I liked it. Hope you do too.

Applesauce Nut Bread

6 tbsp butter, room temperature
1 cup sugar
2 large eggs
1 1/2 cups unsweetened applesauce
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/2 cup chopped, toasted pecans or walnuts
coarse sugar, for topping

No need to preheat the oven, just lightly grease an 8 1/2 x 4 1/2 inch baking pan (not a 9×5).In a large mixing bowl, cream together butter and sugar. Beat in eggs one at a time, followed by the applesauce.In a medium bowl, whisk together flour, baking soda, salt and spices. By hand, or with a mixer on low speed, beat flour mixture into applesauce mixture. Stir in toasted nuts and pour into prepared pan. Top with coarse sugar, if desired.Place pan in a cold oven and turn oven on to 350F.Bake for 80-90 minutes, or until a toothpick inserted into the center comes out clean and the top of the loaf is browned.Cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.
Makes 1 loaf.