Wednesday, 11 May 2011

Lemon Pound Cake Loaf




There are certain recipes/dishes that I'm extra picky about. These select dishes have a certain somethin' somethin' (that's a technical cooking term) that I need to taste in order for them to pass my most stringent testing (ie I gotta love them and NEED to make them again). Lemon loaf is definitely one of them.

I adore the smell and taste of fresh lemons. Here again (along with Parmesan and basil) is where fresh is always better! That bottled 'lemon juice' doesn't remotely taste like the real thing and you don't get the added benefit or flavour from fresh lemon zest!!

Lemons are something that I always have in my fridge because they're so versatile. I use them in marinades, salad dressings, cookies, icings .... So it should come as no surprise that I'm picky about what it means to have a perfect lemon loaf. I personally need (yes, require) a lemon loaf to have the right balance of sour and sweet. I LOVE having a sugar and lemon crusty topping on it too (that's one of the best parts, right?!?). There should also be no question that a perfect lemon loaf could not be used as a boat anchor. It's gotta be light!! This one totally fits the bill.

I made this loaf yesterday afternoon in preparation for the kids' after school snack and for their lunches today. I literally had to slice off the pieces needed for the kids' lunches today to ensure that we didn't inhale it yesterday.

Bookworm Family Tidbit: My family and I are fully aware (and don't care) that we have no ability to deny ourselves yummy treats ... and we're ok with that.

This loaf was sublime. It was tangy and sweet; it was light (almost too light -- could be hard to slice at times) with a wonderfully crunchy/sugary/lemony topping. I loved that the ingredients are all things that I have on hand (which may not be good for my thighs or wee Grinch Belly as we approach swim suit season). Go on! Make this loaf and try not to eat it all!

1 large lemon
2/3 cup milk
1 tbsp lemon juice OR white vinegar
1 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine, softened
1 1/4 cup white sugar
2 eggs
1 tsp vanilla

Glaze Ingredients
3 tbsp lemon juice (obtained from lemon in loaf ingredients)
3/4 cup icing sugar

Preheat oven to 350F. Grease the bottom of a 9x5-inch loaf pan and set aside.

Zest entire lemon (I use a microplaner for very fine zest). Cut lemon in half and juice it. Measure out 3 tbsp of lemon juice and set aside for glaze.

In a small bowl combine milk and 1 tbsp lemon juice (if you were able to get more than 3 tbsp from the one lemon. If not use vinegar). Set milk mixture aside. You're now making 'homemade buttermilk').

In a medium bowl, combine flour, baking powder, salt and lemon zest.

In a large bowl, beat butter and white sugar together until smooth. Add eggs, vanilla and milk. Add flour mixture and gently combine. Do not over mix or you'll have dense bread.

Pour batter into prepared loaf pan and bake for approximately 50 minutes or until a toothpick inserted into the centre of the loaf comes out clean. The top of the loaf will look moist and cracked -- that's good!

Meanwhile, prepare glaze: In a small bowl, combine 3 tbsp of lemon juice with 3/4 cup sifted icing sugar.

Using a wooden skewer (or something similar) poke holes all over the top of the warm loaf (go about half way through the loaf). Drizzle glaze over loaf and allow loaf to cool for 10 minutes. Run a knife around the outside edge of the loaf tin then turn loaf out onto a cooling rack (turn it right-side up immediately) .

Last but not least ... try not to eat it all before the kids get home from school. I dare you!



Inspired by: http://www.mama-knows.com/recipes/homemade-lemon-loaf-pound-cake.html

8 comments:

Larissa said...

Definitely trying this one.

Chris's Gourmet Fashion said...

Your lemon pound cake sounds delicious. Simple but tasty ... I love lemons too.

Laurie@The Baking Bookworm said...

Let's just say that I have no more of this loaf left. My friend Lisa helped me finish this bad boy off today at lunch. Guess what I'll be baking tonight?? :)

Laurie@The Baking Bookworm said...

Update: I just did a double batch of this loaf. I plan to freeze one ... if the kids will let me. They were THRILLED with this quick bread so I picked up a huge bag of lemons from Costco today. :)

Sandie (Sandie's Bitchin' Kitchen) said...

Laurie,

This would have gone great with a new recipe I tried out just the other day... I'll be posting it on my blog soon!

Also, I just wanted to let you know that I’ve given you a blog award, so feel free to head on over to my blog and check out my latest post. I wanted you to know how much I like your blog and the things that you post!
Have a great Friday evening!

Laurie@The Baking Bookworm said...

Hi Sandie,
Thanks so much for the blog award! It's nice to find others who enjoy reading and cooking as much as I do!

Peanut said...

This was also delicious! We ate half of it and then froze the rest! Stellar!

Laurie@The Baking Bookworm said...

Peanut, I'm so glad that you liked it! You have more will power than we do if you were able to freeze half of it. ;)

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