24 Jun 2011, 5:00pm
Of Food and Love recipes:
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  • Of Food And Love: Pucker up. (Lemon Loaves)

    I love lemons.  They are the happiest little fruit out there.  Dare I say that I love baking with lemon, too?  Today, I decided to whip up some mini lemon loaves.  But, if I only had those “mini pans”!  Had to make due.  Whatever.  One big lemon loaf coming right up!  Don’t worry, it didn’t compromise the taste at all.  It just wasn’t a cute, personalized mini loaf.

    When I see a recipe that has sour cream, sugar, butter, flour and vanilla I swoon.  Hence, my overwhelming desire to make this.
    As a rule, now, I buy lemons whenever I’m at the store even if I don’t have plans for it because I just know sooner or later it will be useful.  And useful it was.
    Take your butter and sugar.  Cream it nicely.
    Then pour the vanilla, lemon zest, eggs and sour cream in.  Mix.  Take all of your dry ingredients and mix it lightly…until it’s just combined.

    Spoon it into the pans…or PAN, evenly, and set to bake at 350.  They should be ready in 15-20.  Or, if you have one big pan it will take closer to 45 minutes.

    While your loaves are baking, make the glaze.  1/4 cup of fresh lemon juice and a half cup of sugar.  Criminal.

    Pull out your golden brown loaves and let them cool for at least 15 minutes before you pour on the glaze.  I can’t tell you how good this was.  I really, just can’t.

    Mini Lemon Loaves courtesy of Tasty Kitchen

    • FOR THE CAKES:
    • ½ cups Butter, Softened
    • 1 cup Granulated Sugar
    • 2 whole Eggs
    • 1 teaspoon Vanilla Extract
    • 1 whole Large Lemon, Zested (about 5 Teaspoons Zest)
    • ½ cups Sour Cream
    • 1-½ cup All Purpose Flour, Sifted
    • 1 teaspoon Baking Powder
    • ¼ teaspoons Baking Soda
    • ¼ teaspoons Salt
    • 3 Tablespoons Milk

    *** Also, for a little less fat, substitute the sour cream for Greek yogurt…we did!

    • FOR THE GLAZE:
    • ¼ cups Fresh Lemon Juice
    • ½ cups Granulated Sugar

    Preparation Instructions

    Preheat oven to 350ºF. Spray mini pans with nonstick cooking spray and set aside.
    In a large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla, lemon zest and sour cream. Scrape the sides and mix again. With the mixer on low speed, incorporate all dry ingredients until just combined, then stir in the milk. Scrape the sides and mix a few more times by hand. Spoon batter equally into prepared pans. Bake 15-20 minutes or until edges are golden brown and are baked thoroughly. Use the toothpick method to see if they are done. Mine were done at 18 minutes.
    While lemon loaves are baking, mix ingredients together for the glaze and microwave on high for 2 minutes, stirring every 20 seconds or so to dissolve the sugar into the lemon juice. The glaze is done once the sugar has dissolved.
    Once loaves come out of the oven, cool at least 15 minutes before removing from the pans. Spoon glaze over the loaves and continue to cool completely. Store in airtight containers until ready to serve.

    Of course, all this baking wasn’t the only thing happening in my kitchen…Auntie Ria was making Rice Krispie treats with the kids.  Aunts are the best.

    Sounds yummy!

    [...] And lastly:  It would be a crime if I didn’t share with you our all time favorite desert.  Lemon Loaves. Recipe is: HERE [...]

     
     
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