cakes

Meyer Lemon Loaf Cake

MEYER LEMON LOAF CAKE

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

13672426_1067421193346568_2073907057_n13664720_1067421153346572_1216546523_n

13664845_1067421206679900_148223332_n

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)

13652594_1067421226679898_198300365_n

13664271_1067421213346566_977387520_n

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. :))





 

Chocolate Cashmere (Cake)

2014-07-19 20.27.47

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

2014-07-19 19.14.222014-07-19 19.19.41

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!).

2014-07-19 19.29.25

2014-07-19 19.29.38

3. Pour batter evenly into prepared pans.

2014-07-19 19.30.26

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.

2014-07-19 20.22.36

2014-07-19 20.22.48

2014-07-19 20.22.57

2014-07-19 20.23.20

2014-07-19 20.23.32

2014-07-19 20.24.20

2014-07-19 20.25.29

2014-07-19 20.48.00

 

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…>.>)!

2014-07-19 20.48.07

2014-07-19 20.29.53

2014-07-19 20.29.44

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


2014-07-19 20.49.352014-07-19 20.50.19 - Copy


2014-07-19 20.32.232014-07-19 20.32.18