This loaf of lemony goodness has converted me to the brighter side.
Before this lovely recipe I was always a little “eh” about lemon recipes. Sometimes it was really refreshing, sure, like after a hot day in the summer a nice lemon sorbet would be fabulous! But when it really came down to it, chocolate was always the answer. Always.
“Do you want the lemon meringue pie or the brownie covered in caramel and pecans?”
Stupid question. Brownie. Done.
But this cake/loaf/bread, whatever you want to call it, is exceptional. Maybe it is because there is lemon in the cake, then a lemon syrup is poured over it, and then to top it off a lemon glaze. So yeah, there is a lot of lemon, but if you’re going to go for lemon you may as well go hard!
The cake is so moist and packs a little punch in your first bite, but not over powering, it’s just the right amount.
It rained all day today with lightening and thunder so bad that the house vibrated. So this cake was a nice reminder that summer is almost here, and that this crazy weather is just a mini speed bump.
If you’re going to bake this in a decorative loaf pan, beware! I oiled that thing up like it was nobody’s business, but the top of it still stuck in there!
Luckily, the second one came out perfectly! Lesson learned: decorative pans just aren’t worth the grief for this.
Tip: Wait 30 minutes for the cake to cool because when you pour that glaze on it’s going to soak into a warm cake, like mine did. I really wanted to wait, I really did. It would have looked so pretty if I had waited. But I couldn’t…I’m sorry.
This recipe is from the cookbook Baked: New Frontiers in Baking written by Matt Lewis and Renato Poliafito who run a bakery, called Baked, in good ole’ Brooklyn.
For the cake
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups sugar
- 8 large eggs, at room temperature
- 1/4 cup lemon zest
- 1/4 cup fresh lemon juice
- 2 cups (4 sticks) unsalted butter, melted and cooled
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
For the Lemon Syrup
- 1/2 cup fresh lemon juice
- 1/3 cup sugar
For the Lemon Glaze
- 2 cups confectioners' sugar, sifted
- 4 tablespoons fresh lemon juice
- Preheat oven to 350º F. Grease two 9x5 inch loaf pans, set aside.
- To make the cake: In a medium bowl, whisk both flours, the baking powder, baking soda and salt together. In the bowl of your mixer, add the sugar, eggs, lemon zest and lemon juice, mix until well combined. On low, slowly pour the butter in until incorporated. Add the sour cream and vanilla and mix until combined. Add the flour mixture in 3 additions, mixing to incorporate after each addition. Mix only until just combined.
- Divide the batter evenly between the two prepared pans. Bake for 20 minutes, then rotate the pans and reduce the oven temperature to 325 F. Continue baking for an additional 30 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the loaves cool for 15 minutes.
- To make the lemon syrup: While the loaves are cooling, combine the lemon juice and sugar in a small saucepan. Set over medium heat and cook while stiring until the sugar is completely dissolved, then continue cooking for an additional 3 minutes. Remove the pan from the heat.
- Turn the loaves out of the pans and set on a sheet pan lined with parchment paper. Using a toothpick, poke holes in the tops and sides of the loaves. Brush the loaves all over with the lemon syrup. Let it soak in, then brush again until you've used all of the syrup. Cool the loaves completely.
- To make the lemon glaze: Whisk the confectioners' sugar and lemon juice together in a small bowl, until smooth and pourable. Pour the glaze over the top of each loaf, allowing it to drip down the sides. Let the glaze set for about 15 minutes before serving.
Recipe ever so slightly adapted from Baked: New Frontiers in Baking
Printed with love from Thursday Night Baking