Sunday, August 8, 2010

Baked Series: Lemon Lemon Loaf (1 of 7)

Hi Everyone. I’ll be doing seven posts this week (8/8 – 8/14) from the book

by Matt Lewis and Renato Poliafito

Before I begin with the recipe, I’d like to recap the
for those who are interested.

* * * * * *

Baking is my Zen will be having a COOKBOOK GIVEAWAY
from August 8 through August 14, 2010.

The giveaway will be the ‘not yet released’ cookbook,
By Matt Lewis and Renato Poliafito


Their book is due for release in October 2010. When it is available, the winner of the giveaway will receive a copy from…yours truly…Me.

In addition, you’ll receive a Baking is my Zen T-Shirt.

You’re probably asking, what are the rules to win this book?

Here are THE RULES for all seven posts (8/8 - 8/14):

• Contest starts on Sunday, 8/8/10 at 12a.m. EST.
• Contest ends on Tuesday, 8/17/10 at 11.59p.m. , EST.
• Winner announced on Wednesday, 8/18/10 by 5pm, EST.
• Find the WORD OF THE DAY within each post. Type it in the comment box as follows: Example: word of the day: bake
• You can post your comment daily in each post or all at once.(due by 8/17)
• All seven posts must have a comment with the ‘word of the day’ indicated.
NOTE: THIS GIVEAWAY IS OPEN FOR U.S. ONLY.



To make it easy, for the first post, I have the word of the day very visible for you. Remember, you need to type or copy and paste the word of the day (insert word) in the comment box.

So, today’s word of the day: tangy

This is EXACTLY how it is to appear in the comment box:
word of the day: tangy


Here are a few bloggers who also made the Lemon Lemon Loaf. Check out their great blogs!


LEMON LEMON LOAF
From Baked-New Frontiers in Baking Cookbook by Matt Lewis and Renato Poliafito.
Original Recipe follows below but adapted on the Photo Tutorial by Carmen of Baking is my Zen


Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you want to increase the lemony goodness of these cakes, add the simple glaze after the syrup has set and the cakes are cool. This loaf freezes extremely well, so you can double the recipe and make a few extra loaves.

Baked Note: For zesting purposes, we always recommend using an organic fruit, free of chemicals or pesticides that might reside deep in the rind.

Yield : 2 (9-by-5-by-3-inch ) loaves

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


MAKE THE LEMON CAKES.
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.

Meanwhile, MAKE THE LEMON SYRUP 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.)

If you like, MAKE THE LEMON GLAZE 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.



Lemon Lemon Loaf ~ PHOTO TUTORIAL
Recipe Adapted by Carmen of Baking is my Zen


MAKE THE LEMON CAKES.
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.

Melt butter.

Zest lemons.

Juice lemons.

Crack eggs.

Put the sugar, eggs, lemon zest, and lemon juice in a mixer until combined. (I used a mixer instead of a food processor)



Add the butter while mixture is mixing.

Add the sour cream and vanilla and mix until combined.




Transfer the mixture to a large bowl.

Sprinkle in the flour mixture, one third at a time, folding gently with a spatula 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.

Meanwhile, MAKE THE LEMON SYRUP .
Juice lemons and strain through a sieve.


In a small saucepan over medium heat, add the lemon juice and sugar and stir 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 (I used skewer) 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.)

If you like, MAKE THE LEMON GLAZE in a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the strained 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.

Enjoy all that lemony goodness!
NOTE: To be eligible for the Cookbook Giveaway, all 7 posts must have comments as indicated in the rules.


Peace in Baking,

Carmen
Baking is my Zen…sweet nibbles for the soul

29 comments:

Desiree said...

word of the day: tangy

SO glad I stumbled across your blog, love it! and love Baked!

Mary said...

Carmen this is a lovely post and a wonderful recipe.. Your tutorial is so clear that a novice cook could make this successfully. Kudos. I hope you are having a great day. Blessings...Mary

Aaron said...

word of the day: tangy

Can't wait to see someone else make these recipes.

JG said...

Word of the day: tangy

I just love the Baked cookbook, it has some of my most favorite recipes! Thanks for sharing this!

Flourchild said...

Carmen,
Your pitures are incredible! Nice looking lemon treat!

Beth said...

word of the day: tangy

Shandy said...

Carmen, I am in shock over how delicious the loaves of lemon bread are! LOVE your tutorial too! Great photos. One of our favorite flavors is citrus and the recipe is printing out right now! Thank you so much for sharing! Hugs, Shandy

Stephanie said...

word of the day: tangy

Love that picture of the lemon juice with the juiced lemons in the background. so artistic! i've made a couple of items out of the baked cookbook and i loved them. I might have to buy this book so I can make the rest of the items in it!

Phillip said...

word of the day: tangy

I love this recipe - thanks for the link!

Jen_from_NJ said...

word of the day: tangy

Carmen this looks incredible (so moist!) and your tutorial is excellent. I will give this a try since I love lemon.

Baking is my Zen...sweet nibbles for the soul said...

Hi All, Carmen here.

Remember, to win the COOKBOOK GIVEAWAY, you need to type the word of the day in the comment box for ALL 7 posts.

Also, you can read reviews about the Lemon Lemon Loaf on Epicurious.com.
http://www.epicurious.com/recipes/food/views/Lemon-Lemon-Loaf-350989

dorothy cunningham said...

tangy ~ word of the day

Hope you are having a good one!

Candy Girl said...

word of the day: tangy

Great giveaway! The lemon cake looks divine!

ICook4Fun said...

Word of the day : Tangy

Just discovered your lovely blog. I just love it. We just love this cake!

My Kitchen Snippets

Lazaro Cooks! said...

Delightful lemon loaf round-up. Some really wonderful dishes there. Good luck with your giveaway.

Melissa said...

word of the day: tangy

Mmmm....that looks delicious! I love all the photos to go along with the steps.

Baking is my Zen...sweet nibbles for the soul said...

Hi All, Carmen here.

HOW TO LEAVE A COMMENT on my blog, Baking is my Zen.
http://bakingismyzen.blogspot.com

In order to leave a comment successfully, do the following:

Go to the comment box.
You’ll notice an ‘x’ word verification.
Leave the comment box.
You’ll end up back at the blog post.
Go back to the comment box.
You’ll notice a word verification.
At this point, write your comment.
Confirm by typing the word verification.
Choose an identity.
Click: Publish your comment.

Gloria said...

Ok, I need to go buy this cookbook. I remember browsing it one day in the bookstore and seeing an amazing chocolate peanut butter crunchy bar type treat that I couldn't take my eyes off of. Now I'm convinced this is a book that I should own (especially after I saw the brownie you posted earlier).

Anyway, bookmarking this one cause Hubby loves lemon. This in one tangy dessert in his future!

rebecca said...

word of the day:TANGY

love lemony lemon loaves!

Jenny Rodriguez said...

Word of the day: Tangy

Joan said...

words of the day so far:
word of the day: tangy
word of the day: pumpkin
word of the day: cream cheese

UrMomCooks said...

word of the day: tangy

Thanx so much for including our blog in your list of Lemon Loaf bakers! We seriously had people swooning in their office chairs when Working Girl took this into her office! Great idea for a contest!

sweetlife said...

how fun, wow I have a lot to catch up with Carmen...TANGY!!! lol
great loaf, i love lemon so this perfect loaf would not last very long at my house..

sweetlife

marzipan said...

I hope I win! I LOVED the first Baked Cookbook and many of their recipes have made it into my regular rotation.
word of the day: tangy

Joanna from Colorado said...

Hi! I just found your blog, and I totally love it.
I find myself baking when I want to get away and de-stress too. :)

Anyway, the giveaway is awesome! I love the first Baked book (the Root Beer Bundt Cake is awesome), and I put the 2nd one on my Amazon wish list as soon as I saw it. So here I am, entering all my words of the day.

*crossing fingers*
word of the day: tangy

Nancy said...

Word of the day: tangy

Liz said...

word of the day: tangy

Kris' Kitchen said...

I wish I'd made this lemon-lemon loaf...looks so moist and "finished." I have the "Baked" book, and will give this recipe a try...wish I'd seen your post before I baked.

Baking is my Zen...sweet nibbles for the soul said...

Kris,
I want to share this piece of information with you about the Lemon Lemon Loaf by BAKED. The loaf had an eggy taste. Not pleasant. However, it dissipated after a day (or two). So, it will be your call to make it. I think this recipe has too many eggs. But, I haven't tweaked it using less eggs.

There was a recipe given to me by Diane Werle called Jameson's Lemon Bread. I'll will be trying this one.

~Carmen

DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)