I know I'm evil. I mentioned the lemon bread recipe on Friday and didn't give you the recipe. Well I had to really search for it. I mean really search.
Years ago my best girls and I went to The Gingerbread Mansion for Stina's birthday and my best friend Anna saw on their website a lemon cake recipe and she suggested that I bake it for a birthday cake for Stina. Well the day of the trip I printed the recipe and baked it without nuts (Stina is deathly allergic) and off we went.
It's been nearly 4 years and the website with the recipe has been redone and I found out that they had removed the recipe. Gasp! I have a hand written recipe book that has all my personally tweaked recipes in it, including this one, but that is still packed away. So what was I to do?
I thought about how I had cooked it, printed it, and where I was living at the time and about my computer. Well at the time Anna and I lived together and she was the one with the printer, so I checked my email to see if I had emailed it to her and it turns out I had, back in 2012.
Does anyone else do this? Do you ever search for a recipe and think back and try to relize the day you last made it or how you found it? I can't be the only one!
Very Lemony Lemon Bread recipe
Ingredients
1/4 c milk
1/2 c Finely chopped nuts
1/4 c Butter
1 ts Baking Powder
2 Eggs; slightly beaten
1/2 c Flour; sifted before
1/2 c Sugar
TOPPING
1/4 ts Salt
1 c Sugar
Grated peel of 1 lemon
Lemon; (juice of)
Recipe makes 1 Loaf
Cream butter and sugar. Mix in eggs. Sift flour again with baking powder and salt. Alternately add flour mixture and the milk to butter mixture, stirring constantly. Mix in the nuts and the lemon peel. Bake in greased 5 x 9-inch loaf pan for 40 to 50 minutes at 350F. Make topping while bread bakes. As soon as the bread comes out of the oven, poke holes in the top with a fork and spoon over the topping.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, February 8, 2016
Friday, February 5, 2016
Lemon Cake
You didn't think I just made cookies with those lemons now did you?
I was honestly on a baking spree last weekend and while searching for a long forgotten lemon bread recipe I ran across a lovely upside down lemon cake recipe, which I then proceeded to screw around with while baking.
I think it would be perfect done as single servings in cupcake tins for Easter, but Ben protested and I'm leaving it up to his mother (the hostess) to decide if I'm bringing this or my famous carrot cake that he loves.
Couple things to know. After you turn it onto a plate the brown sugar syrup will drip down the sides. Be prepared by using a plate that is larger then the cake
Don't worry if it looks more brown then golden when it's done as you really want the center to be fully cooked and no one will see the bottom. I had to bake it a full 15 extra minutes then the original recipe suggested to get it fully cooked.
Also, always use a very clean stainless steel bowl and whisk when beating the eggs to get them to peak. Any grease (butter, oil, ect) will cause them not to peak, and you're cake will be as dense as a pound cake.
Lastly, use lemons that you have candied, otherwise you will have to warn guests that they are really tart, or you can watch in anticipation for who will find out how tart they are first (though this plan risks your reputation as a baker).
Upside-Down Lemon Cake
1 1/2 sticks unsalted butter, softened
3/4 cup plus 2 tablespoons light brown sugar
2 thin-skinned lemons, candied
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
3/4 cup whole milk
1/4 teaspoon cream of tartar
Sweetened whipped cream, for serving
Preheat the oven to 350°. Add 4 tablespoons of the butter to your pie pan (I use a glass one) and pop into the oven till it is melted, stir in the brown sugar until dissolved. If it's still grainy, return to oven and check and stir every 2 minutes. Remove from the oven and arrange the lemon slices in the melted brown sugar.
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.
In a stainless steel bowl, beat the egg whites with the cream of tartar beginning at a low speed and increasing to a high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pie pan and bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.
I was honestly on a baking spree last weekend and while searching for a long forgotten lemon bread recipe I ran across a lovely upside down lemon cake recipe, which I then proceeded to screw around with while baking.
I think it would be perfect done as single servings in cupcake tins for Easter, but Ben protested and I'm leaving it up to his mother (the hostess) to decide if I'm bringing this or my famous carrot cake that he loves.
 |
| Isn't that an amazing yellow? |
Couple things to know. After you turn it onto a plate the brown sugar syrup will drip down the sides. Be prepared by using a plate that is larger then the cake
Don't worry if it looks more brown then golden when it's done as you really want the center to be fully cooked and no one will see the bottom. I had to bake it a full 15 extra minutes then the original recipe suggested to get it fully cooked.
Also, always use a very clean stainless steel bowl and whisk when beating the eggs to get them to peak. Any grease (butter, oil, ect) will cause them not to peak, and you're cake will be as dense as a pound cake.
Lastly, use lemons that you have candied, otherwise you will have to warn guests that they are really tart, or you can watch in anticipation for who will find out how tart they are first (though this plan risks your reputation as a baker).
Upside-Down Lemon Cake
1 1/2 sticks unsalted butter, softened
3/4 cup plus 2 tablespoons light brown sugar
2 thin-skinned lemons, candied
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
3/4 cup whole milk
1/4 teaspoon cream of tartar
Sweetened whipped cream, for serving
Preheat the oven to 350°. Add 4 tablespoons of the butter to your pie pan (I use a glass one) and pop into the oven till it is melted, stir in the brown sugar until dissolved. If it's still grainy, return to oven and check and stir every 2 minutes. Remove from the oven and arrange the lemon slices in the melted brown sugar.
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, with an electric mixer, beat the remaining 8 tablespoons of butter with the granulated sugar until light and fluffy. Beat in the vanilla and the egg yolks, one at a time. At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.
In a stainless steel bowl, beat the egg whites with the cream of tartar beginning at a low speed and increasing to a high speed until firm peaks form. Fold one-third of the beaten whites into the batter, then fold in the rest. Scrape the batter into the prepared pie pan and bake for about 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes, then invert it onto a plate. Serve warm or at room temperature with whipped cream.
Monday, February 1, 2016
Lemon Tea Cookies
I bet you're wondering why my blog is named The naked Baker and why the first two posts were not about baking.
First part, I bake often in the morning on the weekends. This means I roll out of bed, toss something together to eat, and either mix my cookie dough or bread and leave it in the fridge or to rise and go on with the rest of my morning. When I come back to check on things I'm often times fresh out of the shower, or I'm switching batches out of the oven, right before I get dressed. It's dangerous, and I've had a couple burns. Not as bad though as an old roommate that upon first meeting decided to demonstrate our clothing optional rule and whipped off his sole piece of clothing (his board shorts) while frying something. But it's how I roll.
As for the post topics, since they were made on a Wednesday and Friday I had nothing to show. I had already eaten my baked goods from the weekend. But Mondays are the days that I will show you what I cooked!
I received this recipe from a friend in Russia, and spent the better part of an hour translating it and discussing spoons and their uses.
I suggest doubling the recipe because you can't stop at just one!
Makes 32 cookies
Ingredients:
1/3 cup butter, melted
3 tbsp powered sugar
2 tbsp lemon juice
1 pinch salt
zest of a lemon
1/2 tsp baking soda
1 tbsp starch, corn or potato
1 1/4 cup flour
1/4 cup powered sugar for tossing hot cookies in
While mixer is running add the butter, sugar, juice, salt, baking soda, and starch together.
Once well mixed begin to slowly add the flour till you have to knead the dough together. The dough will be greasy, but don't add extra flour!
Roll into logs that about 1-1.25" think. Wrap tightly with saran wrap and place in the refrigerator for an hour.
Preheat oven to 350°F and line a cookie sheet with ungreased parchment paper.
Using a sharp knife cut the logs into coins that are about 5/16" thick and place on the cookie sheet.
Bake for 12-15 mins. Prep a baggy with the remaining powdered sugar.
Once cookies are removed from the oven pop them into the baggie with sugar and shake it up so that they are covered.
Enjoy!
First part, I bake often in the morning on the weekends. This means I roll out of bed, toss something together to eat, and either mix my cookie dough or bread and leave it in the fridge or to rise and go on with the rest of my morning. When I come back to check on things I'm often times fresh out of the shower, or I'm switching batches out of the oven, right before I get dressed. It's dangerous, and I've had a couple burns. Not as bad though as an old roommate that upon first meeting decided to demonstrate our clothing optional rule and whipped off his sole piece of clothing (his board shorts) while frying something. But it's how I roll.
As for the post topics, since they were made on a Wednesday and Friday I had nothing to show. I had already eaten my baked goods from the weekend. But Mondays are the days that I will show you what I cooked!
I received this recipe from a friend in Russia, and spent the better part of an hour translating it and discussing spoons and their uses.
I suggest doubling the recipe because you can't stop at just one!
Makes 32 cookies
Ingredients:
1/3 cup butter, melted
3 tbsp powered sugar
2 tbsp lemon juice
1 pinch salt
zest of a lemon
1/2 tsp baking soda
1 tbsp starch, corn or potato
1 1/4 cup flour
1/4 cup powered sugar for tossing hot cookies in
While mixer is running add the butter, sugar, juice, salt, baking soda, and starch together.
Once well mixed begin to slowly add the flour till you have to knead the dough together. The dough will be greasy, but don't add extra flour!
Roll into logs that about 1-1.25" think. Wrap tightly with saran wrap and place in the refrigerator for an hour.
 |
| Top one is already wrapped |
Preheat oven to 350°F and line a cookie sheet with ungreased parchment paper.
Using a sharp knife cut the logs into coins that are about 5/16" thick and place on the cookie sheet.
Bake for 12-15 mins. Prep a baggy with the remaining powdered sugar.
Once cookies are removed from the oven pop them into the baggie with sugar and shake it up so that they are covered.
Enjoy!
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