I was on unplanned vacation. We were visiting my husband’s family in USA and though I thought I will have plenty of time to blog from there but shopping, spending time with family and sight seeing kept me really busy. Plus I baked few things there as well and I will be posting them in my next few posts. First, a pending post for Daring Baker’s February challenge.
Quick breads are referred to the cakes and muffins in which no yeast, raising, proofing time is required, instead baking powder and baking soda are used to make them. Hence cakes are actually quick breads.
First things first, blog checking lines. [the posting date was 27th Feb but I couldnt manage during travel, i hope this does count :)]
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Meyer Lemon Loaf
Makes two 8” x 5” (20 x 13 cm) loaves
Adapted from Recipe Girl’s Meyer Lemon Loaf
2 2/3 cups (640 ml) (375 gm/13¼ oz) all-purpose (plain)unbleached flour
¾ teaspoon (3¾ ml) (3¾ gm) baking powder
zest of 3 Meyer lemons (regular old lemons will work just fine)
2 cups (480 ml) (450 gm/16 oz) white granulated sugar
6 large eggs, at room temperature
¾ cup (180 ml) sour cream or creme fraiche, at room temperature
2 tablespoons (30 ml) rum (can omit – I did!)
1½ tablespoons (22½ ml) fresh Meyer lemon juice (again, regular lemons can be used)
pinch of salt
9 tablespoons (135 ml) (125 gm/4½ oz/1 stick + 1 tablespoon) butter, melted and cooled
½ cup (120 ml) (115 gm/4 oz) granulated sugar
½ cup (120 ml) water
Juice from 1 medium Meyer Lemon (or regular lemon)
Preheat oven to moderate 350°F/180°C/gas mark 4. Butter and flour two 8” x 5” (20 x 13 cm) loaf pans.
Sift together flour and baking powder; set aside.
Place sugar, lemon zest, and eggs into a large mixing bowl and beat with a whisk until the mixture is a light lemon color and thickened a bit. This can also be done with a mixer. Whisk in sour cream, then salt, then rum (if using) and lemon juice.
Gently whisk in the flour in four parts, then whisk in the butter in three parts. You’ll have a thick, pourable batter flecked with lemon zest.
Pour the batter into the prepared pans and bake for 50 to 55 minutes, or until cake tester inserted in center comes out clean.
While the loaves are baking, prepare simple syrup. Boil together sugar and water and stir until sugar is dissolved. Remove from heat and add the lemon juice.
Turn the loaves out of their pans onto a cooling rack and brush liberally with the lemon syrup, repeat brushing as you feel necessary. Let cool.