Monday, October 19, 2009

Recipes


I made this delicious bread for the scrap weekend. It is very moist and lemony - a bit sticky to eat out of your hand, but soooo good. Have some!

Barefoot Contessa Lemon Yogurt Pound Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the glaze:

  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice

Directions:

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.



Per request, here is the recipe for the Oatmeal Scones with Maple Cream:

2 cups flour
1 cup old fashioned rolled oats
1/3 cup packed brown sugar
1 1/2 t. baking powder
1/2 t. salt
1/3 cup heavy cream
1/4 cup milk
1 t. vanilla
1 stick cold unsalted butter cubed
2 T shortening
1/2 cup chopped toasted pecans (I left these out because of Calvin)

For the Maple Cream

2 T. pure maple syrup
1 T heavy cream
1/2 cup sifted powdered sugar

Whisk together the dry ingredients and then cut the butter and shortening into them with a pastry blender or your fingers. (all the butter pieces should be the size of peas) Combine the wet ingredients and then stir them gently into the dry. Dump out the mixture onto a cookie sheet covered with a silpat or onto a cutting board. Pat it together into a 8 inch circle. Cut into 8 wedges. Bake 15-17 minutes at 450. While warm drizzle with the maple cream.

3 comments:

  1. So this is becoming a daily ritual with me (reading your blog). You are very clever with words. I enjoy reading your comments. I still say you are a "crazy lady" - 6 kids at the Mall - wow

    ReplyDelete
  2. I make another of Barefoot Contessa's Lemon Poundcake recipes. It never fails to satisfy.

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  3. Miriam Feldstein CaseOctober 19, 2009 at 6:30 PM

    Sounds so GoooooD!!! Now if the calories could just disappear:)

    ReplyDelete