Lemon Loaf (best lemon cake ever)

 Lemon Loaf: The Best Recipe Ever!!!

A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.

Source  https://www.shelovesbiscotti.com/extra-moist-lemony-lemon-loaf/ 

Prep time 15 minutes
Cook time 1 hour
Total time 1 hour 15 minutes

16 servings
202kcal
Maria Vannelli RD

Ingredients

2 cups all-purpose flour 284 grams 1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 tablespoon lemon zest
1/2 cup unsalted butter softened 1 1/4 cup granulated sugar
3 eggs room temperature
1/2 cup lemon juice
1/2 cup milk room temperature

Lemon Glaze (optional):

1/2 cup icing sugar sifted 1/4 cup lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) .
2. Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
3. Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
4. In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
5. Gradually add the sugar and continue beating for another 2-3 minutes.
6. Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
7. Add lemon juice (the batter will curdle).
8. Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix. 9. If using add-ins, combine gently at this point.

10. Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.

11. Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

Lemon Glaze: Whisk together icing sugar and lemon juice. With a cake tester, poke some holes in the loaf. Brush glaze over warm loaf.

Notes Tips

Ensure oven is preheated to the right temperature.
Take out the milk, eggs and butter 30-60 minutes before starting.
Cream the softened butter, then slowly add the sugar until light and fluffy.This step takes at least 5 minutes.
Add the eggs one at a time and properly beat after each addition. Be sure to scrape down the bowl during this process.
Reduce the speed to low when adding the flour and milk. DO NOT OVER MIX.
Lemon zest is an ingredient in this recipe. This is the bright yellow outer layer of the lemon peel. Use a micro-plane or a box grater for grating. Make sure you only grate the yellow part as the white pith is extremely bitter.
Make this lemon dessert your own by adding slivered almonds (1⁄2 cup) or poppy seeds (2 tablespoons).

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 87mg | Potassium: 75mg | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 0.9mg

Lemon Loaf: The Best Recipe Ever!!! https://www.shelovesbiscotti.com/extra-moist-lemony-lemon-loaf/ March 1, 2019

https://www.shelovesbiscotti.com/extra-moist-lemony-lemon-loaf/

Porridge

 

This is how I made it Feb 2 2025

I put the ghee in the pot and heated that. Then I added 1 cup of a mix of Sarita mix of brown rice, flax seed and quinoa. I toasted that. Then added 3 cups of water and a handful of lentils. Bring it to a boil. Add in a packet of dashi for a couple of minutes to add flavoring. Boil for 45 minutes. At the end, top with a fried egg, chopped green onions, sunflower seeds and furikake. 

Butternut Squash soup

From Love and Lemons   https://www.loveandlemons.com/butternut-squash-soup/ 

This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

For serving

• Chopped parsley
• Toasted pepitas
• Crusty bread

Instructions

• Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
• Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
• Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread

Pizza sauce for homemade pizza

 https://www.kitchentreaty.com/our-very-favorite-homemade-pizza-sauce/

Carnitas

 This is what I used to make Carnitas for a recent pool party.

https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/ 

I generally liked the flavor. I would modify how to crisp them at the end. I found that using her method meant that the carnitas didn't brown enough because there was too much juice. So I did the final product in a cast iron skillet and that worked better.

Shrimp Linguine

 

Brie Cherry Pastry Cups

 I made this appetizer for a tea party and I'm now obsessed!  

This recipe was found online with Taste of Home (copyright RDA Enthusiast Rules LLC)

Total time Prep and cook is 30 minutes.

Yield 2 dozen

Ingredients

1 sheet puff pastry (online called for frozen, but thawed -  I used a refrigerated brand from Safeway)

1/2 cup cherry preserves such as Bonne Maman

4 ounces Brie cheese, cut into 1/2 inch cubes

1/4 cup chopped pecans or walnuts

2 tablespoons minced chives

Directions

1. Preheat oven to 375. Unfold puff pastry and cut into squares. Gently press squares into the bottoms of greased muffin cups.

2. Bake at 375 for 10 minutes. Using the end of a wooden spoon handle, make a 1/22 inch deep indentation in the center of each. Bake until gold brown, 6-8 minutes longer. With spoon handle, press squares down again.

3. Spoon 1/2 rounded teaspoon of preserves into each cup. Top with cheese. Then sprinkle with nuts and chives. Return to oven and bake another 3-5 minutes, until the cheese is melted.