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ISO: ISO your favorite quick bread/bundt recipes. I moved in with friends who also love to cook. Weekends
- Thread starter traca
- Start date
In Search Of:
mariadnoca
Moderator
Besides the above REC: Spicy Pumpkin Bread
Spicy Pumpkin Bread
This is a yummy holiday staple.
3/4 cup butter or margarine
2 1/2 cup sugar
4 eggs
1 (1 lb) can pumpkin
2/3 cup water
3 1/2 cup unbleached flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
2/3 cup chopped walnuts
Cream butter and sugar in a large bowl. Add eggs, one at a time beating thoroughly. Mix in pumpkin and water.
In a separate bowl, combine remaining ingredients and blend into pumpkin mixture a little at a time; keep stirring until thoroughly blended.
Grease and flour 2 loaf pans, poor batter dividing between the both pans. Bake in a 350° oven for 1 hour and 10 minutes or until toothpick come out clean. Cool 15 minutes before removing from pan.
Note: This bread tastes even spicier if made a day ahead and wrapped in plastic till you’re ready to serve.
Servings: 2 loaves
Spicy Pumpkin Bread
This is a yummy holiday staple.
3/4 cup butter or margarine
2 1/2 cup sugar
4 eggs
1 (1 lb) can pumpkin
2/3 cup water
3 1/2 cup unbleached flour
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. ground cloves
2/3 cup chopped walnuts
Cream butter and sugar in a large bowl. Add eggs, one at a time beating thoroughly. Mix in pumpkin and water.
In a separate bowl, combine remaining ingredients and blend into pumpkin mixture a little at a time; keep stirring until thoroughly blended.
Grease and flour 2 loaf pans, poor batter dividing between the both pans. Bake in a 350° oven for 1 hour and 10 minutes or until toothpick come out clean. Cool 15 minutes before removing from pan.
Note: This bread tastes even spicier if made a day ahead and wrapped in plastic till you’re ready to serve.
Servings: 2 loaves
mariadnoca
Moderator
REC: Toffee Bar Coffee Cake - I know it's not a bread, but it's a favorite.
TOFFEE BAR COFFEE CAKE
This cake has a sweet, crunchy topping, and it's easy to prepare. Serve as a breakfast treat or snack. This is my favorite coffee cake, normally I use a hot box and bring/serve warm.
2 cups all purpose flour
1 cup (packed) dark brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon salt
4 1.4-ounce chocolate-covered English toffee bars (such as Heath Bars), chopped (about 1 cup)
1 cup chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
2 tsps. of cinnamon*
Preheat oven to 3500F. Butter 13x9x2-inch glass baking dish.
Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish. Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)
*Maria’s Tweaks:
Hubby couldn't eat nuts so I've always used all toffee chips instead. I used Skor English Toffee Bits in place of the Health or Skor bars themselves. A 10 oz pkg. equals about 2 cups needed for the topping. When I made it I had about 1/4 of another bag leftover from something else which I used in the center of the cake (pour in half the batter, sprinkle bits, then pour the rest over the top.) I do that all the time now. Also, I include about 2 tsps. of cinnamon in the batter because it needed something.
TOFFEE BAR COFFEE CAKE
This cake has a sweet, crunchy topping, and it's easy to prepare. Serve as a breakfast treat or snack. This is my favorite coffee cake, normally I use a hot box and bring/serve warm.
2 cups all purpose flour
1 cup (packed) dark brown sugar
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon salt
4 1.4-ounce chocolate-covered English toffee bars (such as Heath Bars), chopped (about 1 cup)
1 cup chopped pecans
1 teaspoon baking soda
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract
2 tsps. of cinnamon*
Preheat oven to 3500F. Butter 13x9x2-inch glass baking dish.
Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish. Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)
*Maria’s Tweaks:
Hubby couldn't eat nuts so I've always used all toffee chips instead. I used Skor English Toffee Bits in place of the Health or Skor bars themselves. A 10 oz pkg. equals about 2 cups needed for the topping. When I made it I had about 1/4 of another bag leftover from something else which I used in the center of the cake (pour in half the batter, sprinkle bits, then pour the rest over the top.) I do that all the time now. Also, I include about 2 tsps. of cinnamon in the batter because it needed something.
My favorite German Apple Cake
In T&T. It is wonderful.
http://www.eat.at/swap/forum6/17_GERMAN_APPLE_CAKE
In T&T. It is wonderful.
http://www.eat.at/swap/forum6/17_GERMAN_APPLE_CAKE
mariadnoca
Moderator
REC: Morning Bread Pudding with Salted Caramel
This is high on my try list after seeing it on Smitten Kitchen (at the link).
Morning Bread Pudding with Salted Caramel
Adapted from The New York Times, 12/19/01
If you can’t get mascarpone, creme fraiche would be ideal here. It doesn’t just enrich the batter and add a faint tang, it serves as the dreamiest dollop on served wedges. Sour cream would theoretically work too, but won’t be as rich and smooth one heated. I used whole milk, but suspect low-fat would work just fine here.
This is an overnight dish, ideally. Set it up before you go to bed and all you have to do when you wake up is bake it and invert it onto a serving dish. The longer is soaks, the more the bread and custard become one, but nevertheless, I think as long as it has an hour to soak, it will be good enough.
Serves 6 generous or 8 to 10 if other items are on the table. Estimate 1 hour prep time and then about 30 or so minutes baking time in the morning.
3/4 cup plus (optional) 2 tablespoons granulated sugar
6 tablespoons unsalted butter
1/4 teaspoon flaky sea salt or just 2 or 3 pinches of a coarse one
10 to 12-ounce loaf brioche or challah bread (cut into slices about 1/2-inch thick and about 3 inches square or round, which sounds really persnickety, but they really do fit better in the pan this way)
8 large eggs
1 cup mascarpone cheese, divided (1/4 cup for custard; 3/4 cup for serving)
1 cup milk
1/4 teaspoon almond extract
First, choose your baking vessel. I opted for a 2-quart oval gratin/roasting dish, but also tested this in a 9-inch round cake pan (it was a squeeze; 10-inch would have been better). Other things I suspect would work: 9- to 10-inch cast iron skillet, 2-quart casserole dish or 1 deep-dish pie pan (what Hesser suggests).
If your vessel is safe for the stovetop, use this to make the caramel. If not, use a small, heavy saucepan. In either, place 3/4 cup sugar, butter and sea salt and heat over medium heat. The butter will melt and, after 7 to 10 minutes, the sugar will dissolve and begin to brown. Reduce heat to medium-low and stir with a spoon or spatula so that it browns evenly. You will find that the butter separates from the melting sugar and this is just fine. Do your best to keep them stirred together but know that it will all work out in the end even if it’s split.
If you’re using a saucepan, your caramel is done when it reaches a copper color. Pour it over the base of your baking vessel and try (I failed each time) to tip it 1-inch up the sides of the dish.
If you’re making the caramel in your final baking vessel, your caramel should be taken off the stove a step sooner, a shade more pale than copper, something of a medium brown; this is because it will continue cooking and darkening for a minute off the stove.
Regardless of baking vessel, place dish in refrigerator and chill until caramel is cold and solid, about 30 minutes. Once chilled, arrange the bread slices. Place the heel of the bread in the center and do what you can to fan the slices around it, overlapping each slightly and knowing with complete confidence that even if your dish doesn’t resemble a blooming rose, nobody will care at all.
In a large bowl whisk together eggs, remaining 2 tablespoons sugar (if using; I skipped this) and 1/4 mascarpone cheese (save rest for serving), until very smooth. Add milk and almond extract. Pour this over the bread, making sure to saturate all of it. Cover tightly with plastic wrap and chill overnight. If you bread seems too high in the vessel to get a good soak, you can weight it with a plate in the fridge.
In the morning, (updated to suggest) take your dish from the fridge an hour before you want to bake it. Heat oven to 375°F. Remove plastic from dish and bake 30 to 35 minutes, until moist but not wet in center. Remove from oven and run a knife around edge of dish, loosening bread from sides. Place a serving plate over top of dish (bottom side up), and, using potholders, hold pudding over sink and flip pudding onto it. Lift baking dish off plate; scrape any extra caramel from pie dish over pudding. Serve, cutting it into wedges at the table and spooning a healthy dollop of mascarpone onto each plate.
http://smittenkitchen.com/blog/2014/02/morning-bread-pudding-with-salted-caramel/
This is high on my try list after seeing it on Smitten Kitchen (at the link).
Morning Bread Pudding with Salted Caramel
Adapted from The New York Times, 12/19/01
If you can’t get mascarpone, creme fraiche would be ideal here. It doesn’t just enrich the batter and add a faint tang, it serves as the dreamiest dollop on served wedges. Sour cream would theoretically work too, but won’t be as rich and smooth one heated. I used whole milk, but suspect low-fat would work just fine here.
This is an overnight dish, ideally. Set it up before you go to bed and all you have to do when you wake up is bake it and invert it onto a serving dish. The longer is soaks, the more the bread and custard become one, but nevertheless, I think as long as it has an hour to soak, it will be good enough.
Serves 6 generous or 8 to 10 if other items are on the table. Estimate 1 hour prep time and then about 30 or so minutes baking time in the morning.
3/4 cup plus (optional) 2 tablespoons granulated sugar
6 tablespoons unsalted butter
1/4 teaspoon flaky sea salt or just 2 or 3 pinches of a coarse one
10 to 12-ounce loaf brioche or challah bread (cut into slices about 1/2-inch thick and about 3 inches square or round, which sounds really persnickety, but they really do fit better in the pan this way)
8 large eggs
1 cup mascarpone cheese, divided (1/4 cup for custard; 3/4 cup for serving)
1 cup milk
1/4 teaspoon almond extract
First, choose your baking vessel. I opted for a 2-quart oval gratin/roasting dish, but also tested this in a 9-inch round cake pan (it was a squeeze; 10-inch would have been better). Other things I suspect would work: 9- to 10-inch cast iron skillet, 2-quart casserole dish or 1 deep-dish pie pan (what Hesser suggests).
If your vessel is safe for the stovetop, use this to make the caramel. If not, use a small, heavy saucepan. In either, place 3/4 cup sugar, butter and sea salt and heat over medium heat. The butter will melt and, after 7 to 10 minutes, the sugar will dissolve and begin to brown. Reduce heat to medium-low and stir with a spoon or spatula so that it browns evenly. You will find that the butter separates from the melting sugar and this is just fine. Do your best to keep them stirred together but know that it will all work out in the end even if it’s split.
If you’re using a saucepan, your caramel is done when it reaches a copper color. Pour it over the base of your baking vessel and try (I failed each time) to tip it 1-inch up the sides of the dish.
If you’re making the caramel in your final baking vessel, your caramel should be taken off the stove a step sooner, a shade more pale than copper, something of a medium brown; this is because it will continue cooking and darkening for a minute off the stove.
Regardless of baking vessel, place dish in refrigerator and chill until caramel is cold and solid, about 30 minutes. Once chilled, arrange the bread slices. Place the heel of the bread in the center and do what you can to fan the slices around it, overlapping each slightly and knowing with complete confidence that even if your dish doesn’t resemble a blooming rose, nobody will care at all.
In a large bowl whisk together eggs, remaining 2 tablespoons sugar (if using; I skipped this) and 1/4 mascarpone cheese (save rest for serving), until very smooth. Add milk and almond extract. Pour this over the bread, making sure to saturate all of it. Cover tightly with plastic wrap and chill overnight. If you bread seems too high in the vessel to get a good soak, you can weight it with a plate in the fridge.
In the morning, (updated to suggest) take your dish from the fridge an hour before you want to bake it. Heat oven to 375°F. Remove plastic from dish and bake 30 to 35 minutes, until moist but not wet in center. Remove from oven and run a knife around edge of dish, loosening bread from sides. Place a serving plate over top of dish (bottom side up), and, using potholders, hold pudding over sink and flip pudding onto it. Lift baking dish off plate; scrape any extra caramel from pie dish over pudding. Serve, cutting it into wedges at the table and spooning a healthy dollop of mascarpone onto each plate.
http://smittenkitchen.com/blog/2014/02/morning-bread-pudding-with-salted-caramel/
Strawberry nut bread from Prepared pantry - a favorite of ours
Strawberry Nut Bread Recipe
We were on a mission to make strawberry banana nut bread. But we couldn’t add enough fruit to make both the strawberries and the bananas stand out so we settled for strawberry nut bread. It is good.
If you like to explore, try adding bananas instead of the strawberry puree. Add another 1/2 teaspoon cinnamon. It will make a very nice, moist loaf but we didn’t think it was quite flavorful enough.
This is another recipe for your fresh strawberries. It uses a ton. Be sure to refrigerate your bread.
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
6 tablespoons butter
1 2/3 cups granulated sugar
5 large eggs
1/2 cup sour cream
2 teaspoon vanilla extract
1 cup strawberry puree
2 cups sliced strawberries
3/4 cup walnut pieces
Directions
Preheat the oven to 350 degrees.
1. In a medium bowl, mix the flour, salt, baking powder, baking soda, and cinnamon together. Set aside.
2. Cream the butter and sugar together. Add the eggs, one at a time, and beat after each. Continue beating until light and fluffy. Add the sour cream and vanilla.
3. Fold the flour mixture and the pureed strawberries into the mixture, about a third at a time alternating and starting with the flour mixture. Fold in the sliced strawberries and the walnuts.
4. Spoon the batter into two medium loaf pans. Bake for 45 to 50 minutes or until a toothpick inserted into a center crack comes out clean. Let the bread cool for five minutes in the pans before removing the bread to a rack to complete the cooling.
Baker’s note: Because this bread has so much fruit, it should be stored in your refrigerator. Like all quick breads, the flavor improves after refrigeration.
Strawberry Nut Bread Recipe
We were on a mission to make strawberry banana nut bread. But we couldn’t add enough fruit to make both the strawberries and the bananas stand out so we settled for strawberry nut bread. It is good.
If you like to explore, try adding bananas instead of the strawberry puree. Add another 1/2 teaspoon cinnamon. It will make a very nice, moist loaf but we didn’t think it was quite flavorful enough.
This is another recipe for your fresh strawberries. It uses a ton. Be sure to refrigerate your bread.
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
6 tablespoons butter
1 2/3 cups granulated sugar
5 large eggs
1/2 cup sour cream
2 teaspoon vanilla extract
1 cup strawberry puree
2 cups sliced strawberries
3/4 cup walnut pieces
Directions
Preheat the oven to 350 degrees.
1. In a medium bowl, mix the flour, salt, baking powder, baking soda, and cinnamon together. Set aside.
2. Cream the butter and sugar together. Add the eggs, one at a time, and beat after each. Continue beating until light and fluffy. Add the sour cream and vanilla.
3. Fold the flour mixture and the pureed strawberries into the mixture, about a third at a time alternating and starting with the flour mixture. Fold in the sliced strawberries and the walnuts.
4. Spoon the batter into two medium loaf pans. Bake for 45 to 50 minutes or until a toothpick inserted into a center crack comes out clean. Let the bread cool for five minutes in the pans before removing the bread to a rack to complete the cooling.
Baker’s note: Because this bread has so much fruit, it should be stored in your refrigerator. Like all quick breads, the flavor improves after refrigeration.
NLB's Banana Bread - I suppose you have this one already from the T&T - really great one.
Re: nlb's Indescribably Delicious Banana Bread
Banana Bread done NLB's Way (note, this is a cake style bread)
BATTER
1 cup butter
1 1/2 cups sugar
4 RIPE bananas -- mashed
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
2 cups AP Flour
1 1/2 teaspoons baking soda 1 teaspoon salt
TOPPING FOR AFTER BAKING
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup pecans -- chopped
This is outstanding and makes two large loaves and I always ending up giving one to a neighbor.
The topping is what really makes this so delicious.
*******************************
Preheat oven to 350°
Cream butter and sugar.
Mash bananas
Beat 2 eggs
Add to the bananas with vanilla and buttermilk
Mix well and add to creamed butter and sugar.
Sift together flour, baking soda, and salt.
Add to banana mixture, beat well.
Pour into 2 greased and floured 9x5x3-inch loaf pans.
Bake 45 to 50 minutes or until bread pulls away from sides of pan.
Cool.
Prepare Topping:
Melt butter in saucepan.
Add sugar and milk.
Cook until very syrupy.
Remove from heat and add chopped pecans.
Pour over bread spreading to all the corners.
Place under broiler until bubbly and brown.
Watch closely.
I didn't have milk so I substituted Dark Karo Syrup. You can't hardly mess this great recipe up.
- - - - - - - - - - - - - - - - -
NOTES : *I use the rottenest bananas I can find! Sometimes they are so black, my husband throws em out. That's just how ripe they are!
Re: nlb's Indescribably Delicious Banana Bread
Banana Bread done NLB's Way (note, this is a cake style bread)
BATTER
1 cup butter
1 1/2 cups sugar
4 RIPE bananas -- mashed
2 eggs
1 teaspoon pure vanilla extract
4 tablespoons buttermilk
2 cups AP Flour
1 1/2 teaspoons baking soda 1 teaspoon salt
TOPPING FOR AFTER BAKING
6 tablespoons butter
10 tablespoons dark brown sugar
5 tablespoons milk
1 cup pecans -- chopped
This is outstanding and makes two large loaves and I always ending up giving one to a neighbor.
The topping is what really makes this so delicious.
*******************************
Preheat oven to 350°
Cream butter and sugar.
Mash bananas
Beat 2 eggs
Add to the bananas with vanilla and buttermilk
Mix well and add to creamed butter and sugar.
Sift together flour, baking soda, and salt.
Add to banana mixture, beat well.
Pour into 2 greased and floured 9x5x3-inch loaf pans.
Bake 45 to 50 minutes or until bread pulls away from sides of pan.
Cool.
Prepare Topping:
Melt butter in saucepan.
Add sugar and milk.
Cook until very syrupy.
Remove from heat and add chopped pecans.
Pour over bread spreading to all the corners.
Place under broiler until bubbly and brown.
Watch closely.
I didn't have milk so I substituted Dark Karo Syrup. You can't hardly mess this great recipe up.
- - - - - - - - - - - - - - - - -
NOTES : *I use the rottenest bananas I can find! Sometimes they are so black, my husband throws em out. That's just how ripe they are!
Yellowman's Bread (banana, coconut, lime & rum) from Moosewood
http://goingtothefarnorth.blogspot.ca/2011/12/yellowmans-banana-lime-bread.html
http://goingtothefarnorth.blogspot.ca/2011/12/yellowmans-banana-lime-bread.html
barbara-in-va
Well-known member
There is an article in Fine Cooking about create your own quick bread. In the actual magazine
they have about 9 suggested breads along with the create your own base recipe. I have tried about half of them and they are ALL good. I can't find the entire article on line. Here is the banana one that DH keeps requesting. Last week I made the cranberry orange one because I have too many cranberries in the freezer. It was really good too. Next up I think there is a chocolate almond one....
http://www.finecooking.com/recipes/double-banana-walnut-bread.aspx
they have about 9 suggested breads along with the create your own base recipe. I have tried about half of them and they are ALL good. I can't find the entire article on line. Here is the banana one that DH keeps requesting. Last week I made the cranberry orange one because I have too many cranberries in the freezer. It was really good too. Next up I think there is a chocolate almond one....
http://www.finecooking.com/recipes/double-banana-walnut-bread.aspx
Lake Country Pear and Walnut Cake
this is fabulous in a bundt, or a 9X13
http://www.eat.at/swap/forum6/85_Lake_Country_Pear_And_Walnut_Cake_______judy-mass
this is fabulous in a bundt, or a 9X13
http://www.eat.at/swap/forum6/85_Lake_Country_Pear_And_Walnut_Cake_______judy-mass
and good old Morning Glory Muffins always hit the spot. I made this recipe on Saturday
using a lower fat/sugar amount. they came out great. I used 1/2 stick of butter, melted, and 1/2 cup sugar and 1/3 cup splenda(instead of 1 1/4 c sugar). I did not drain/dry the pineapple because of the smaller fat amount and I added craisins instead of light raisins because that's what I had. I put them in individual plastic sandwich bags and froze them for eating the next few weeks. they just smelled like Spring!
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=217224
using a lower fat/sugar amount. they came out great. I used 1/2 stick of butter, melted, and 1/2 cup sugar and 1/3 cup splenda(instead of 1 1/4 c sugar). I did not drain/dry the pineapple because of the smaller fat amount and I added craisins instead of light raisins because that's what I had. I put them in individual plastic sandwich bags and froze them for eating the next few weeks. they just smelled like Spring!
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=217224
Sure Traca--REC: East 62nd Street Lemon Cake...
East 62nd Street Lemon Cake
Recipe By: M. Heater's Book Of Great Desserts
Serving Size: 10
Ingredients:
3 cups all purpose flour, sifted
2 teaspoons baking powder, double-acting
1/2 teaspoon salt
1/2 lb. butter
2 cups sugar
4 eggs
1 cup milk
finely grated rind of 2 lemons
glaze:
1/3 cup lemon juiice
3/4 cup sugar
Directions:
1. Adjust rack one-third up from bottom of oven. Preheat oven to 350 deg. Butter a 9 x 3-1/2 - in. tube pan and dust it lightly with fine, dry bread crumbs.
2. Sift together flour, baking powder, and salt and set aside.
3. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth.
4. On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind.
5. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
6. Bake for 1 hr. and 10 to 15 min. until a cake tester comes out dry.
7. Let cake stand in the pan for about 3 min. and then cover with rack and invert. Remove pan, leaving the cake upside down. Place over a lg. piece of aluminum foil or wax paper and prepare glaze. The glaze must be used immediately after it is mixed.
8. Stir the lemon juice and sugar and brush all over the hot cake until absorbed.
9. Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate.
10. Do not cut for a least several hrs.
East 62nd Street Lemon Cake
Recipe By: M. Heater's Book Of Great Desserts
Serving Size: 10
Ingredients:
3 cups all purpose flour, sifted
2 teaspoons baking powder, double-acting
1/2 teaspoon salt
1/2 lb. butter
2 cups sugar
4 eggs
1 cup milk
finely grated rind of 2 lemons
glaze:
1/3 cup lemon juiice
3/4 cup sugar
Directions:
1. Adjust rack one-third up from bottom of oven. Preheat oven to 350 deg. Butter a 9 x 3-1/2 - in. tube pan and dust it lightly with fine, dry bread crumbs.
2. Sift together flour, baking powder, and salt and set aside.
3. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth.
4. On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind.
5. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
6. Bake for 1 hr. and 10 to 15 min. until a cake tester comes out dry.
7. Let cake stand in the pan for about 3 min. and then cover with rack and invert. Remove pan, leaving the cake upside down. Place over a lg. piece of aluminum foil or wax paper and prepare glaze. The glaze must be used immediately after it is mixed.
8. Stir the lemon juice and sugar and brush all over the hot cake until absorbed.
9. Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate.
10. Do not cut for a least several hrs.
And one from Ina Garten---REC: Lemon Cake...
Lemon Cake
Recipe By: Ina Garten
Yield: Makes two 8-inch loaves
Ingredients:
1/2 lb. unsalted butter at room temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice
Directions:
1. Preheat the oven to 350 degrees. Grease two 8 1/2 x 4 1/4 x 2 1/2-inch loaf pans.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
5. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
6. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
Lemon Cake
Recipe By: Ina Garten
Yield: Makes two 8-inch loaves
Ingredients:
1/2 lb. unsalted butter at room temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice
Directions:
1. Preheat the oven to 350 degrees. Grease two 8 1/2 x 4 1/4 x 2 1/2-inch loaf pans.
2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
5. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
6. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
Traca, This is wonderful......Lemon Blueberry Bundt
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http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=25211
mariadnoca
Moderator
I often make these pound cakes in the mini loaves, works well for breakfast/gifts. Love this.