CH Runners
Not Running => Food => Topic started by: moroccangirl on November 24, 2013, 08:48:26 AM
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It really tastes like the Starbucks lemon cake. I probably need more lemon flavor. The lemon extract here is not very strong. When I bake for 45 minutes the toothpick doesn't come out clean when I poke it right in the center. 50 minutes and all toothpicks come out clean. I feel like if I add more of a liquid then I'll need to bake even longer and it will still be dry. More butter?
http://www.onsuttonplace.com/2013/01/starbucks-lemon-loaf (http://www.onsuttonplace.com/2013/01/starbucks-lemon-loaf)
Ingredients
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 eggs at room temp.
1 c. sugar
2 T. butter softened
1 t. vanilla
2 t. lemon extract
1/3 c. fresh lemon juice
1/2 c. oil
zest of one lemon
Glaze:
1 c. powdered sugar
2 T. milk
1/2 t. lemon extract
juice of 1/4 lemon
Instructions
Preheat oven to 350. Prepare 9 x 5 loaf pan or 6 mini pans.
In a large bowl combine flour, baking soda, baking powder and salt.
In a medium bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with a mixer.
Scrape bottom to make sure all is combined.
Pour dry ing. into wet ing. and blend until smooth, scraping sides and bottom of bowl.
Add oil and lemon zest. Mix well.
Pour into prepared loaf pan(s) and bake for 45 min. (9 x 5) or 25 min. (minis.) Insert toothpick to test…it must come out clean.
Remove from oven and let set 3 minutes.
Prepare glaze…whisk to combine.
Remove bread from pan(s) onto wire rack. Make sure and put a cookie sheet under the rack. Pour glaze over bread. Cool completely on rack.
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Based on thread title, Fionn in 3, 2, 1....
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Based on thread title, Fionn in 3, 2, 1....
:D :D
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mg, did you ever check the temperature of your oven? IIRC you were having trouble with puff pastry as well? A recipe taking too long to bake and drying out in the process could mean that the temp is too low. Otherwise, either a little more butter, or I'd probably substitute oil for the butter because I'm lazy. (butter has a percentage of water, oil does not)
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Thanks chery. I think that puff pastry was operator error. But I did intend to check my oven temp, just need to find my oven thermometer. I may try adding a little more butter if the oven temp is not the issue.
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I add more juice and zest to make lemon bread more lemony.
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I add more juice and zest to make lemon bread more lemony.
Oh good idea. Maybe I'll add more zest to start off with. This rally is a great recipe minus the very minimal dryness.
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the ratio of flour to fat seems off for what is essentially a pound cake. increase the amount of fat. reduce the amount of lemon juice. add lemon zest, in addition to the extract.
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what witchy said
OR
instead of the glaze from the recipe, mix the juice of 1-1/2 lemons with about 85 g granulated sugar (~3 oz.) and mix to dissolve... while the loaf is still warm, use a skewer to poke long holes through it and slowly pour the lemon & sugar over the top.
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what witchy said
OR
instead of the glaze from the recipe, mix the juice of 1-1/2 lemons with about 85 g granulated sugar (~3 oz.) and mix to dissolve... while the loaf is still warm, use a skewer to poke long holes through it and slowly pour the lemon & sugar over the top.
I do a similar glaze for my lemon poppy seed cake (http://www.eatingwell.com/recipes/lemon_poppy_seed_cake.html (http://www.eatingwell.com/recipes/lemon_poppy_seed_cake.html)), but with powdered rather than granulated sugar. This particular cake comes out very lemony, but that may be more due to the 2 TBSP of fresh lemon zest it includes.