luisa_calif
Well-known member
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ISO: ISO a great recipe for lemon bread (tea cake type) to use up my Meyers lemons
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This is the best one I've ever found Luisa- it is T&T Lemon Batter Bread
LEMON BATTER BREAD
(makes one loaf)
1 cup sugar
2 Tbsp vegetable oil
2 large eggs
1 Tbsp grated lemon rind (freshly grated not dry)
1-1/2 cups plus 2 Tbsp all-purpose flour
1-1/2 tsp baking powder
pinch of salt
1/3 cup milk and lemon juice to make total of 1/2 cup
1/2 cup chopped almonds
blend sugar and oil. Add eggs and milk, stirring to mix. Add lemon rind and dry ingredients and nuts. Do not over beat- just make sure they are blended. Bake in a greased loaf pan at 350° for 45-50 minutes.
Just as you take it out of the oven, mix this topping to drizzle over the bread while it is still warm:
1/3 cup sugar
3 Tbsp fresh lemon juice
LEMON BATTER BREAD
(makes one loaf)
1 cup sugar
2 Tbsp vegetable oil
2 large eggs
1 Tbsp grated lemon rind (freshly grated not dry)
1-1/2 cups plus 2 Tbsp all-purpose flour
1-1/2 tsp baking powder
pinch of salt
1/3 cup milk and lemon juice to make total of 1/2 cup
1/2 cup chopped almonds
blend sugar and oil. Add eggs and milk, stirring to mix. Add lemon rind and dry ingredients and nuts. Do not over beat- just make sure they are blended. Bake in a greased loaf pan at 350° for 45-50 minutes.
Just as you take it out of the oven, mix this topping to drizzle over the bread while it is still warm:
1/3 cup sugar
3 Tbsp fresh lemon juice
heather_in_sf
Well-known member
Here's my favorite lemon bread from Gourmet
This recipe is from the early 80's, I've made it without the cranberries and added lemon zest and that was wonderful, so why don't you try this it sometime?
Cranberry Lemon Bread from Gourmet
tried and true favorite for half the world, I'm sure!
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup shortening, softened
1 1/4 cups sugar
2 large eggs, beaten lightly
1/2 cup buttermilk
1/2 tsp vanilla
1 Tb grated lemon rind
1 cup fresh or unthawed frozen cranberries, picked over
Combine well with a fork the flour, salt, baking powder and soda. In another bowl, stir together the shortening and sugar, add the eggs and combine well. Stir in buttermilk, vanilla, rind and combine well. Add the flour mixture, stir until just mixed, then stir in the cranberries gently. Bake in 6 little loaf pans or one large pan at 350 for 40 minutes for the smaller pans or 1 hour for the larger or until a tester comes out clean. cool in pans for 10 minutes then cool on a rack for 2 hours. wonderful with a little softened butter.
This recipe is from the early 80's, I've made it without the cranberries and added lemon zest and that was wonderful, so why don't you try this it sometime?
Cranberry Lemon Bread from Gourmet
tried and true favorite for half the world, I'm sure!
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup shortening, softened
1 1/4 cups sugar
2 large eggs, beaten lightly
1/2 cup buttermilk
1/2 tsp vanilla
1 Tb grated lemon rind
1 cup fresh or unthawed frozen cranberries, picked over
Combine well with a fork the flour, salt, baking powder and soda. In another bowl, stir together the shortening and sugar, add the eggs and combine well. Stir in buttermilk, vanilla, rind and combine well. Add the flour mixture, stir until just mixed, then stir in the cranberries gently. Bake in 6 little loaf pans or one large pan at 350 for 40 minutes for the smaller pans or 1 hour for the larger or until a tester comes out clean. cool in pans for 10 minutes then cool on a rack for 2 hours. wonderful with a little softened butter.
heather_in_sf
Well-known member
Here's another idea for your Meyers - my Granny's REC: Lemon Cake Pudding
Lemon Cake Pudding
If you are looking for some different way to use lemons - here is the fabulous recipe of Granny's:
¼ c. sifted flour
1 c. Sugar
¼ t. salt
1 ½ or 2 T grated lemon zest (2 lemons)
¼ c. lemon Juice (exact)
2 Egg yolks (well beaten)
1 c. milk
2 egg whites (beat until stiff, not dry)
Sift flour before measuring. Mix all of the dry ingredients in a medium bowl. Beat egg yolks, with a whisk, until lemon yellow. Whisk in milk,
lemon zest and lemon juice and when well blended. Mix the milk, etc. into flour and mix until well blended. Fold in the beaten egg whites just until blended. Pour into buttered heat-proof bowl. Place bowl in pan of hot water in 350 F oven. Bake for ~30 minutes. Cake will rise to top of bowl with a brown top and will draw away from the sides of the bowl, slightly.
Cool. Can be served in shallow bowls with the extra "sauce" over the top.
Does not have to be cold.
A word about the name - its really more of a pudding than a cake. Very, very light.
Lemon Cake Pudding
If you are looking for some different way to use lemons - here is the fabulous recipe of Granny's:
¼ c. sifted flour
1 c. Sugar
¼ t. salt
1 ½ or 2 T grated lemon zest (2 lemons)
¼ c. lemon Juice (exact)
2 Egg yolks (well beaten)
1 c. milk
2 egg whites (beat until stiff, not dry)
Sift flour before measuring. Mix all of the dry ingredients in a medium bowl. Beat egg yolks, with a whisk, until lemon yellow. Whisk in milk,
lemon zest and lemon juice and when well blended. Mix the milk, etc. into flour and mix until well blended. Fold in the beaten egg whites just until blended. Pour into buttered heat-proof bowl. Place bowl in pan of hot water in 350 F oven. Bake for ~30 minutes. Cake will rise to top of bowl with a brown top and will draw away from the sides of the bowl, slightly.
Cool. Can be served in shallow bowls with the extra "sauce" over the top.
Does not have to be cold.
A word about the name - its really more of a pudding than a cake. Very, very light.
Pat, From the Barmy Baker Blog - Pierre Herme's Lemon Loaf
http://thebarmybaker.blogspot.com/2006/11/meyer-lemon-loaf.html
http://thebarmybaker.blogspot.com/2006/11/meyer-lemon-loaf.html
luisa_calif
Well-known member
What shortening do you use? Butter or Crisco?
luisa_calif
Well-known member
thanks everyone. I'll try to get to this this weekend. The marmalade I made was bitter and
I didn't like that. Maybe I will try without using the whole entire lemon.
I didn't like that. Maybe I will try without using the whole entire lemon.
heather_in_sf
Well-known member
Crisco - I've tried it with butter and it has a different texture.
I'm sure someone here more scientifically inclined than I'm feeling at the moment could tell me why that is.
I also use Crisco in my banana bread.
Funny how some people gross out about shortening - I just don't tell anyone what's in some of my recipes sometimes...
I'm sure someone here more scientifically inclined than I'm feeling at the moment could tell me why that is.
I also use Crisco in my banana bread.
Funny how some people gross out about shortening - I just don't tell anyone what's in some of my recipes sometimes...
luisa_calif
Well-known member
Thanks, I like to use butter flavor Crisco in pie crusts.
luisa_calif
Well-known member
I had some buttermilk so I decided to try this recipe first. They are in the oven...
I got 3 medium-smallish foil pans, 5.6 by 3.3 inches by 1.8, hope I didn't fill too full.
I got 3 medium-smallish foil pans, 5.6 by 3.3 inches by 1.8, hope I didn't fill too full.
luisa_calif
Well-known member
I'll try this one when I can get some milk from the store.
luisa_calif
Well-known member
These turned out kind of dry with little lemon taste even though I upped the zest.
fixed encoding version
Lemon Cake Pudding
If you are looking for some different way to use lemons - here is the fabulous recipe of Granny's:
¼ c. sifted flour
1 c. Sugar
¼ t. salt
1 ½ or 2 T grated lemon zest (2 lemons)
¼ c. lemon Juice (exact)
2 Egg yolks (well beaten)
1 c. milk
2 egg whites (beat until stiff, not dry)
Sift flour before measuring. Mix all of the dry ingredients in a medium bowl. Beat egg yolks, with a whisk, until lemon yellow. Whisk in milk,
lemon zest and lemon juice and when well blended. Mix the milk, etc. into flour and mix until well blended. Fold in the beaten egg whites just until blended. Pour into buttered heat-proof bowl. Place bowl in pan of hot water in 350 F oven. Bake for ~30 minutes. Cake will rise to top of bowl with a brown top and will draw away from the sides of the bowl, slightly.
Cool. Can be served in shallow bowls with the extra "sauce" over the top.
Does not have to be cold.
A word about the name - its really more of a pudding than a cake. Very, very light.
Lemon Cake Pudding
If you are looking for some different way to use lemons - here is the fabulous recipe of Granny's:
¼ c. sifted flour
1 c. Sugar
¼ t. salt
1 ½ or 2 T grated lemon zest (2 lemons)
¼ c. lemon Juice (exact)
2 Egg yolks (well beaten)
1 c. milk
2 egg whites (beat until stiff, not dry)
Sift flour before measuring. Mix all of the dry ingredients in a medium bowl. Beat egg yolks, with a whisk, until lemon yellow. Whisk in milk,
lemon zest and lemon juice and when well blended. Mix the milk, etc. into flour and mix until well blended. Fold in the beaten egg whites just until blended. Pour into buttered heat-proof bowl. Place bowl in pan of hot water in 350 F oven. Bake for ~30 minutes. Cake will rise to top of bowl with a brown top and will draw away from the sides of the bowl, slightly.
Cool. Can be served in shallow bowls with the extra "sauce" over the top.
Does not have to be cold.
A word about the name - its really more of a pudding than a cake. Very, very light.