Lemon Loaf and Salted But­ter Pe­can Cake Recipes

Upscale Living Magazine - - Content -

Lemon zest, lemon juice, and lemon oil com­bine to give this sim­ple cake real zing. Don’t be tempted to skip the lemon oil, as it adds a won­der­ful fra­grance and in­tense lemon fla­vor that lemon ex­tract can’t match. Cold pressed from the zest of or­anges, limes, or lemons, cit­rus oils are con­cen­trated and frag­ile. They must be re­frig­er­ated once the bot­tle is open, but even then they don’t last for­ever.

Serves 6 to 8

1-1/2 cups (300 g) gran­u­lated sugar 2 large lemons

½ cup (120g) sour cream

1 ta­ble­spoon vanilla

1-1/4 tea­spoon lemon oil

1-1/2 cups (245 g) all-pur­pose flour 1-1/2 tea­spoon bak­ing pow­der ½ tea­spoon fine sea salt

½ cup (110g) un­salted but­ter, at room tem­per­a­ture

¼ cup (60 ml) canola oil

3 eggs, room tem­per­a­ture

LEMON IC­ING:

2 Ta­ble­spoons un­salted but­ter, at room tem­per­a­ture

2 Ta­ble­spoons freshly squeezed lemon juice

1/8 tea­spoon lemon oil

½ to 2 cups (180g to 240g) con­fec­tion­ers’ sugar, sifted

Po­si­tion a rack in the cen­ter of the oven. Pre­heat the oven to 325º. Coat a 9-by-5-inch metal loaf pan with non­stick cook­ing spray. Line the pan with an 8-1/2-inch-by 15-inch strip of parch­ment pa­per so it cov­ers the bot­tom of the pan and hangs over the long sides.

Put the sugar in a small bowl. Us­ing a mi­croplane zester, grate the zest from the lemons into the sugar. Rub the zest into the sugar with your fin­ger­tips un­til the sugar is sandy and moist and fra­grant with lemon. Set aside.

Cut the lemons in half. Us­ing a cit­rus reamer, squeeze the juice from the lemons into an­other small bowl.

In a third small bowl, whisk to­gether ¼ cup of the fresh lemon juice, (you should have about 2 ta­ble­spoons re­main­ing; set aside for the ic­ing.) the sour cream, vanilla, and lemon oil. Set aside.

In a medium bowl, sift to­gether the flour, bak­ing pow­der, and salt.

In a stand mixer fit­ted with the pad­dle at­tach­ment, beat the but­ter and to­gether on medium speed just un­til creamy. Add the lemon sugar and beat un­til light and fluffy. Add the eggs, one at a time, beat­ing well af­ter each ad­di­tion and scrap­ing down the bowl as you go. De­crease the mixer speed to low and beat in the sour cream mix­ture. Add the dry in­gre­di­ents in two ad­di­tions, beat­ing on low for a few sec­onds af­ter each.

Scrape the bat­ter into the pre­pared pan and smooth the top with a spat­ula. Bake for 55 to 65 min­utes (do not check the cake un­til it has been in the oven for at least 40 min­utes, as it might sink in the mid­dle.) The cake is done when a wooden skewer in­serted into the cen­ter of the cake comes out clean. Trans­fer the loaf, still in the pan, to a wire rack to cool 10 min­utes. Grasp­ing the over­hang­ing parch­ment, lift the loaf out of the pan and set it on the rack. Cool com­pletely.

To make the ic­ing, whisk the but­ter, 2 ta­ble­spoons lemon juice, and lemon oil with the con­fec­tion­ers’ sugar un­til smooth and creamy. Spread or driz­zle the ic­ing over the cooled cake.

SALTED BUT­TER PE­CAN CAKE

If a sticky bun and a layer cake fell in love and got mar­ried, this cake would be their baby. It is best served freshly baked and slightly warm from the oven while the caramel and pe­can top­ping is still gooey, but if made ahead of time, sim­ply re­heat in a low oven just un­til warm. Please note the top­ping uses salted but­ter while the cake calls for un­salted but­ter. This is im­por­tant to get the per­fect salty/sweet bal­ance.

Serves 8

Top­ping:

½ cup (110g) salted but­ter

1 cup (200g) firmly packed golden brown sugar 3 ta­ble­spoons Golden Syrup

¼ tea­spoon vanilla

1 ta­ble­spoon bour­bon (op­tional)

1 cup (120g) chopped pecans, toasted

1-1/2 cups (150g) sifted cake flour

1-1/2 tea­spoons bak­ing pow­der

½ tea­spoon fine sea salt

½ cup un­salted but­ter, at room tem­per­a­ture ¾ cup (150g) gran­u­lated sugar

¼ cup (50g) firmly packed golden brown sugar 2 eggs

2 ta­ble­spoons Golden Syrup

2/3 cup (160g) sour cream

1/12 tea­spoon vanilla

¼ tea­spoon Mal­don Sea Salt (for sprin­kling)

Po­si­tion a rack in the cen­ter of the oven. Pre­heat the oven to 350°. Coat a 9-inch round cake pan with non­stick cook­ing spray. Set aside.

To make the top­ping: In a medium saucepan over medium heat, melt the salted but­ter. When the but­ter starts to bub­ble and turn golden, add the brown sugar and golden syrup. De­crease the heat to medium and stir un­til the sugar melts and

starts to bub­ble. As soon as the mix­ture starts to boil, cook for 1 minute ex­actly, stir­ring con­tin­u­ously. (Boil­ing for more than a minute will re­sult in caramel that will har­den on the cake and be dif­fi­cult to slice.) Re­move from the heat and stir in the pecans. Pour im­me­di­ately into the pre­pared pan, us­ing a small spat­ula to spread in an even layer. Set aside.

For the bat­ter: In a medium bowl, sift to­gether the cake flour, bak­ing pow­der, and fine sea salt. In a sep­a­rate bowl us­ing an elec­tric mixer set at medium speed, beat to­gether the but­ter, gran­u­lated sugar and brown sugar un­til light and fluffy, about 4 min­utes. Beat in the eggs, one at a time, scrap­ing down the sides of the bowl af­ter each ad­di­tion. Beat in the golden syrup, sour cream and vanilla. With a rub­ber or sil­i­cone spat­ula, fold in the flour mix­ture by hand, just un­til the bat­ter is com­bined and streaks of white re­main. Spoon the bat­ter over the top­ping in the pan, smooth­ing it evenly with a spat­ula.

Bake for 25 to 30 min­utes, un­til a wooden skewer in­serted into the cen­ter of the cake comes out clean. Trans­fer the pan to a wire cool­ing rack and let cool for 5 min­utes. In­vert the cake onto a serv­ing plate. If any bits of caramel or nuts re­main in the pan, sim­ply scrape them from the pan and spread over the cake with a spat­ula. Sprin­kle the Mal­don Sea Salt over the top of the cake. Serve warm, cut into thick wedges.

Pho­tos and recipes cour­tesy of Jill O’Con­nor

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