Lemon Loaf

Well, this humble lemon loaf serves as two milestones on the blog now. Firstly, this is my first post of 2017! Happy New Year everyone! I hope you were able to ring in the new year with loved ones, and that 2017 has been treating you well so far. I’m back to work now, and I have to say, I missed it. Sure, I loved having two weeks off, but by the end of the two weeks, I was going a little stir-crazy. I guess that’s what happens when you love your job!
Secondly, this lemon loaf post is my 100th post on the blog! How exciting! I’ve brought you 100 recipes so far, shared them with you all. I wanted to make a beautiful Pumpkin Chocolate Ganache cake for the 100th post, but cakes require lots of planning, and this lemon loaf just sort of came to be. These kinds of posts are all over the blog, the “I’ve been meaning to write a post and I just made something really good today, so why don’t I just put it on the blog?!” Either way, I am overdue for a cake recipe, and I am sure the cake I planned on will make an appearance soon. 🙂


This lemon loaf also got some rave reviews, and if you are a Lemon Loaf lover, this recipe is for you! Soft, moist loaf cake with a lemony glaze that is just right. I found the original recipe here, and the original author labelled it as “Better than Starbucks Copycat Lemon Loaf”. Well, I have to say, this lemon loaf is pretty darn good.

This Lemon Loaf is also so easy! It’s a one-bowl recipe, and can be whipped up in no time.

Go make some today! Chances are you have most, if not all, of the ingredients in your pantry!

Ingredients

Yield: 1 loaf

For the loaf:

3 eggs
1 c. sugar
1 c. sour cream or Greek yogurt
½ c. canola or vegetable oil
2 tbsp. lemon zest
1-2 tbsp. lemon extract (I put 2 tbsp.
1½ c. flour
2 tsp. baking powder
½ tsp. salt

For the lemon glaze:

1 c. icing sugar
3 tbsp. lemon juice (or slightly more or less, for consistency)

 

Preheat the oven to 350°F. Grease and flour a loaf pan, or coat with Miracle Cake Release.

In a large mixing bowl, add the eggs, sugar, and sour cream and whisk well until combined. While whisking, drizzle in the oil. Add in the lemon zest and lemon extract (and note that you CAN’T use lemon juice instead of lemon extract in the loaf cake – it will alter the flavour or consistency), and whisk again.

Add in the flour, baking powder and salt, and whisk until just combined. Some lumps in the batter is okay, you just don’t want raw flour that you can see in the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 50-52 minutes, or until top is domed and a toothpick inserted into the center of the loaf comes out clean. I started checking the loaf around 45 minutes.

Remove from oven and allow loaf to cool in pan for 30 minutes before turning onto a wire rack.

Place a piece of parchment paper under the cooling rack, and in a small mixing bowl, whisk together the icing sugar and lemon juice. The more juice you add, the thinner the glaze will be, so don’t add it all in at once. I made a thick glaze that I had to help move across the top of the loaf cake and slowly drizzled down the sides.

Slice and serve. Store in an airtight container at room temperature.

Cinnamon Bread

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Well, it’s no small secret that I love bread. Really, I just love baked goods. When I woke up this morning, I wanted something a little sweeter for breakfast, but wouldn’t be too dessert-like. I was stumped, and as per the usual these days, went straight to my Pinterest boards.
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I found this Cinnamon Bread that I had pinned at least a year ago, and I knew that was what I wanted. It’s a super simple recipe, (the original found here), and I was a bit surprised to find that the basis of this recipe is an Amish friendship bread. I have heard about this bread before, and when I was younger my mother had a friend give her some of this batter, but it is so time consuming that I didn’t want to commit myself to another bread starter (sourdough is the only dough I need a starter for!).

I was extremely excited to find this recipe then, because it is so easy! It whipped up in about ten minutes or less, and takes more time to bake than it does to actually make. Sounds like a winning recipe to me!
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Ingredients

Yield: 2 loaves

1 c. butter, softened
2 c. sugar
2 eggs
2 c. buttermilk (or milk with 2 tbsp. vinegar added)
4 c. flour
2 tsp. baking soda
2/3 c. sugar (to finish)
2 tsp. cinnamon (to finish)

Preheat oven to 350°F. Grease two loaf pans and set aside.

In the bowl of a mixer, cream together the butter, sugar and eggs. Add in the milk, flour, and baking soda, and mix until well combined. In a small bowl, mix together the cinnamon and sugar for finishing.

Spoon about ¼ of the mixture into the bottom of each loaf pan. Sprinkle some of the cinnamon sugar mixture over top. Layer the rest of the batter over the cinnamon sugar mixture in the pans, and sprinkle the rest of the cinnamon sugar over the batter. Use a knife to swirl the cinnamon sugar throughout the batter.

Bake for 45-50 minutes, or until a toothpick inserted in the center of the bread comes out clean. Slice, and serve.

Apple Chai Muffins

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Like I said with my last post, muffin kick. You all know my tea addiction as well. I couldn’t resist. I saw these Apple Chai Muffins and just had to try them.

Now, the original recipe, found here, is a bit more complex. I usually follow all the steps and components to a recipe, but I just wanted a simple muffin. The original recipe also had a streusel topping, and a chai glaze, but I was content with just a muffin without all the pomp and circumstance. I took just the muffin recipe. If you would like to add the streusel and the chai glaze, head on over to the original recipe’s website.

I also wanted to make smaller muffins this time, so I put less batter in each muffin cup, and was able to get two dozen muffins. I was also wanting more apples in my muffins, so I doubled the amount of apples, and this is reflected in the recipe that I have written. I also realized that there is no actual chai in the muffins. If you wanted to, you could omit the spices, and substitute about 2 tea bags of your favourite chai tea.
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Ingredients

Yield: 24 (2 dozen) small muffins

2 c. flour
1 c. sugar
3 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1½ tsp. cinnamon
½ tsp. ginger
½ tsp. cloves
½ tsp. cardamom
2 eggs
1 c. sour cream
¼ c. butter, melted
1 tsp. vanilla
1½ c. apples, peeled, cored and diced

Preheat the oven to 400°F. Line two muffin trays with paper liners.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and spices. Whisk together. In a medium mixing bowl, whisk together the eggs, sour cream, butter and vanilla.

With a spatula, fold in the wet ingredients into the dry ingredients. Be careful not to over-mix. Fold in the apples.

Spoon batter into the muffin cups until they are about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted into the centre of the muffin comes out clean.

Cinnamon Rhubarb Muffins

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I am on a muffin kick right now. With how much substitute teaching I’ve been doing, I need some snacks that I can quickly pack and take to lunch if I get a call early in the morning. I also need something that will fill me up, and muffins, especially muffins with fruit in them, are one of the top contenders.

I had some rhubarb in the freezer left over from my farmer’s market finds in the summer, and when I stumbled upon this recipe, I was extremely excited.
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Ingredients:

Yield: 12 large muffins or 16 medium muffins

2 c. flour
¾ c. sugar
2½ tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 tsp. cinnamon
1 c. sour cream
8 tbsp. (½ c.) butter, melted and cooled slightly
2 large eggs
1 tsp. vanilla
1½ c. diced rhubarb
3 tbsp. sugar (for finishing)
½ tsp. cinnamon (for finishing)

Preheat oven to 400°F. Line a muffin tin with paper liners and set aside.

In a large mixing bowl, blend the flour, sugar, baking powder, baking soda, salt and cinnamon together. In a separate bowl, whisk together the sour cream, butter, eggs, and vanilla.

Fold in the wet ingredients into the dry ingredients, being careful not to over-mix. Gently fold in the rhubarb with a spatula. Spoon into muffin liners. Fill full and slightly mounded for larger muffins, fill about two-thirds full for smaller muffins.

Whisk together sugar and cinnamon and sprinkle over the tops of the muffins. Bake for 18-22 minutes, until a toothpick inserted in the centre of the muffins comes out clean.

Let cool in pans 5-10 minutes before transferring to a wire rack. Serve warm.

Gingerbread Scones with Maple Glaze

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Hello all of you lovelies! It’s been a while. I think I forgot to tell you all why. I’m substitute teaching! This is incredibly exciting for me, because in the last two years of me finishing my Education degree, it was a bit of a rough time. So hard for me, that I actually took two years off after I graduated. It was a hard decision, but it was definitely for the best, and finally, two years later, I was ready to get back into the classroom.

Life has been a bit crazy since I started substituting, because I am now on-call 5 days of the week, and still have my restaurant job 5 different days. I still try to keep up and bake something at least every week, but it has been a bit trickier to make sure I stay updated with all of you beautiful people.

For example, last week, I made sourdough soft pretzels. Oh yeah. But Stephanie, where is the post on those? You ask. Well… they were good. Like REALLY good. Like I made them, asked Paul not to eat all of them, went out for dinner with a friend, and came home to three pretzels left, which were reduced to zero by the next morning. Yeah. That good.

So, either way, sourdough soft pretzels will be coming on Thursday or Friday (because both Paul and I want more!), but I woke up this morning and wanted something comforting and warm and loaded with carbs. Scones seemed like the perfect way to go, and boy was I right.

I like scones, but don’t make them often. I don’t know why. Either way, these scones are really good, and even better with a glaze. I found the original scone recipe here, and just made a simple icing sugar glaze with maple syrup, icing sugar, and milk.
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I have big plans for the next month and a bit… muffins, scones, cakes, eggnog… The Christmas countdown is on, and that means I bake more.

Go make these scones! They are very easy, and are made with most pantry staples. (Yes, I consider molasses a pantry staple because sometimes, you just need molasses. In gingerbread… and Gingerbread Scones!)

Ingredients

Yield: 8 scones

2 c. flour
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. ginger
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ c. cold butter, cut into cubes
1/3 c. molasses
¼ c. milk
1 egg, separated
sugar, to garnish

Preheat oven to 400°F. In a large bowl, mix the flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon until evenly incorporated together. Cut in the butter with a pastry blender until mixture resembles coarse crumbs.

In a medium mixing bowl, whisk together the molasses, milk, and egg yolk until smooth. Add to dry ingredients, tossing with a fork until combined. Turn dough out onto a lightly floured surface, kneading until a cohesive dough is formed.

Form dough with hands into a circle about 8 inches wide. Cut into 8 wedges, and place on a baking sheet lined with parchment paper. Scones should be about 1 inch apart.

Whisk the egg white until frothy, then brush over tops of scones. Sprinkle a little bit of sugar on top, and bake in the preheated oven for 12-15 minutes, until bottoms are golden brown. Transfer to a cooling rack and let cool 5-10 minutes. Serve warm.

If desired, you can top your scones with a sprinkle of icing sugar, or a simple maple glaze. For the glaze, in a liquid measuring cup combine 1 tbsp. maple syrup and 1 tsp. milk. Add 1-2 cups of icing sugar, a half cup at a time, until glaze is thick and smooth, not too runny. Drizzle or pour glaze over scones and let set. Enjoy!