Cakes

Meyer Lemon Loaf Cake

MEYER LEMON LOAF CAKE

 Deceptively simple but magical in taste! We ended up baking 3 in one week!

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NB: I'm so much tastier than I look!


yield:
8 servings

prep time: 20 minutes

cook time: 50 minutes

total time: 1 hour 15 minutes

A recipe for a lemon pound cake made with delicious Meyer lemons.

INGREDIENTS:

For the Cake:
1½ cups cake flour
1 teaspoon baking powder
½ teaspoon salt
1¼ cups granulated sugar
2 tablespoons Meyer lemon zest
4 eggs
2 teaspoons Meyer lemon juice
1 cup unsalted butter, melted
1½ teaspoons vanilla extract

For the Glaze:
½ cup granulated sugar
¼ cup Meyer lemon juice

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan; set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3. Add the sugar and lemon zest to the bowl of a food processor; process until combined, about five 1-second pulses. Add the eggs, lemon juice and vanilla; process until combined, about 5 seconds. With the machine running, add the melted butter through feed tube in a steady stream. Transfer the mixture to large bowl. Sift the flour mixture over eggs in three additions, whisking gently after each addition until just combined.

4. Pour the batter into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake until deep golden brown and a skewer inserted into the center comes out clean, about 35 minutes, rotating the pan halfway through baking time. Cool in pan on a wire rack for 10 minutes.

5. Meanwhile, bring the sugar and lemon juice for the glaze to a boil in a small saucepan, stirring occasionally to dissolve the sugar. Reduce the heat to low and simmer until thickened slightly, about 2 minutes.

6. Remove the cake from the pan and place on a wire cooling rack. Using a toothpick, poke holes all over the top and sides of the cake. Brush the lemon glaze all over the top and sides of the cake. Allow the cake to cool to room temperature, at least 1 hour. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 5 days.

(Recipe adapted from Cook’s Illustrated)

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Orange Marmalade Cupcakes – Just What Paddington Ordered!


Adapted from NYT

INGREDIENTS

  • 215 grams coarse-cut orange marmalade (2/3 cup), divided
  • 12 tablespoons unsalted butter, softened, plus 1/2 tablespoon for glaze, and more for greasing pan
  • 150 grams granulated sugar (3/4 cup)
  • 2 teaspoons grated lime zest
  • ½ teaspoon grated orange zest
  • 3 large eggs, at room temperature
  • 2 tablespoons fresh orange juice
  • 190 grams all-purpose flour (1 1/2 cups)
  • 7 grams baking powder (1 1/2 teaspoons)
  • 3 grams fine sea salt (3/4 teaspoon)
  • 30 grams confectioners’ sugar (4 tablespoons)

PREPARATION

1. Heat oven to 350F/177C degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Line a cupcake tray.

2. Beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

3. In a separate bowl, whisk together self-raising flour and salt. Fold dry ingredients into wet until just combined.

4. Scrape batter into prepared cupcake moulds. Bake until surface of cake is golden brown and a toothpick inserted in the centre emerges clean, 30 to 35 minutes. Remove from oven.

5. Empty remaining 1/3 cup marmalade, confectioners’ sugar and 1/2 tbsp butter into bowl and microwave until melted.

7. Slice oranges for decoration to top cake. Set aside.

8. Layer oranges over cake. Then slather warm glaze over top of cupcakes, allowing some to drizzle down the sides.

9. Cool completely before slicing or eat warm if you can’t resist the temptation! (We did the latter. :))





 

Bananarama [Cake]

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Adapted from Butter Yum’s recipe

Makes one 8×8-inch pan (double recipe for a 9×13 pan)

Ingredients [Cake]:

  • 2/3 cup sugar
  • 1/2 cup sour cream (I substituted this with 1 x 200g tub Jalna Greek yogurt + juice 1/2 lemon)
  • 1 egg
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup mashed super ripe banana (about 2 regular ones – I used 3 lady fingers).
  • 1 teaspoon pure vanilla extract
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Ingredients [Frosting]:

  • 2 tablespoons unsalted butter, softened
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla bean paste* (I used vanilla essence because I had none :()
  • 1 1/4 cups confectioner’s sugar

Directions [cake (easily mixed by hand)]:

1. Preheat the oven to 375F (190.5C) (see note below).

2. Mash bananas and set aside.

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3. Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.

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4. Add mashed bananas and 1 teaspoon vanilla extract.

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5. Add flour, salt, and baking soda; mix well.

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6. Pour into pan or cupcake/muffin tray that is greased/lined with baking paper.

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7. Bake at 375F (190.5C) for 1 hour or until a toothpick inserted in the centre comes out clean.

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8. Cool completely before frosting.

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Directions [frosting]:

1. Cream butter and confectioner’s sugar together until smooth.

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2. Slowly add the heavy cream; stir until smooth.

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3. Stir in the vanilla bean paste until fully incorporated. (I used vanilla essence.)

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4. Spread on cooled cake or serve with warm cake.

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Note – Bake at 350F if using a glass pan.  Recipe doubles well to fit in a 9×13 pan.

*Here’s the general rule for substituting vanilla: 1 vanilla bean = 1 tablespoon vanilla powder = 1 tablespoon vanilla bean paste = 1 tablespoon pure vanilla extract.


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IMG_20150606_183552308_HDR*Everyone* had seconds!

 

The Best Carrot Cake

Adapted from http://www.gimmesomeoven.com/best-carrot-cake/.

INGREDIENTS:

CARROT CAKE INGREDIENTS:

  • 1 1/2 cups + 2 Tbsp. vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 6 eggs
  • 1 Tbsp. vanilla extract
  • 3 1/4 cups flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. ground nutmeg
  • pinch of ground cloves
  • 1 lb. finely-grated fresh carrots
  • (optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)

CREAM CHEESE FROSTING INGREDIENTS:

  • 3 (8 oz.) bricks cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 Tbsp. vanilla extract
  • 1/2 tsp. salt
  • 6 cups powdered sugar (or more if needed to thicken)

DIRECTIONS:

HOW TO MAKE THE CARROT CAKE:

Preheat oven to 350 degrees F. G

Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

I then like to pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 4 days.

HOW TO MAKE THE CREAM CHEESE FROSTING:

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.

If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.

 

 

Cupcake Ideas I’d Love to Try… Someday (Hopefully Soon!)

Was thinking of cupcakes and what to bake for my grandparents and family for Valentines Day. Relatives are also coming over so a homemade surprise would be nice. Everyone loved the AT cupcakes… So looking for inspiration on the net, I found all these (see below).

Between my part-time job as a law clerk, my full-time job as a law/meco and student, if I get the time, I’d love to try these.

NB: None of these photos below are my own. They were cut from Google or Pinterest. Aren’t they amazing. Do they ignite the baker in you?

It’s Valentines Cake Pops!

Piggy Cupcakes | Cute Cupcakes | CutestFood.com



 

Chocolate Cashmere (Cake)

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Adapted from My Baking Addiction’s recipe

Yields 12 servings

Ingredients:

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup Nestle/Hershey’s Cocoa Powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk or sour milk*
  • 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract

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Directions:

1. Heat oven to 350°F /180°C. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin – like *really* thin BUT don’t worry!).

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3. Pour batter evenly into prepared pans.

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4. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean OR you can basically see the middle part has risen and will not depress if you take it out of the oven.

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5. Cool 10 minutes; remove from pans to wire racks. Cool completely because the cake is very moist and will only hold when cooled completely. If you are impatient, you get molten chocolate lava cake (but that was okay with my Mum! XD I told her to wait…>.>)!

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6. Frost as desired. I didn’t frost it, just dusted with icing sugar and served with strawberries. The cake magically disappeared as soon as my family entered the kitchen! o.O


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