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    LITTLE LEMON LOAVES
    from "Sweet Gratitude " by Judith C. Sutton

    A friend now bakes these small loaf cakes as thank-you treats on teacher appreciation day. The loaves keep well, so you might want to make them part of your holiday baking and tuck one or two into the gift boxes you are shipping. Moist and buttery, they are delicious with a dusting of confectioners' sugar, but the easy glaze adds even more lemon flavor.

    Makes 6 Small Loaves
    INGREDIENTS (CLICK TO BUY)

    For the Loaves:
    2 1/4 cups unbleached all-purpose flour
    1 1/4 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 pound (2 sticks) unsalted butter, at room temperature
    2 1/4 cups sugar
    4 large eggs
    2 teaspoons packed grated lemon zest
    2 teaspoons pure lemon extract
    One 16-ounce container sour cream

    For the Lemony Glaze (optional):
    3/4 cup confectionersí sugar, sifted
    1 to 2 tablespoons fresh lemon juice

    Print recipe
    PREPARATION

    1. Put a rack in the middle of the oven and preheat the oven to 350°F. Butter and flour six 5 3/4-by 3-by 2-inch loaf pans.
    2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
    3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the lemon zest and the lemon extract. On low speed, beat in the flour mixture in three additions, alternating with the sour cream in two additions and beating just until incorporated.
    4. Scrape the batter into the prepared pans and smooth the tops. Bake for 32 to 34 minutes, or until a toothpick inserted in the center of a cake comes out with just a few moist crumbs clinging to it. Transfer the pans to a rack to cool for 10 minutes.
    5. Run a knife around the edges of each pan to release the cake, invert the cakes onto another rack, and then turn the cakes right side up to cool completely.
    For the Optional Glaze
    Put the rack of cakes on a baking sheet. Whisk together the confectioners' sugar and 1 tablespoon lemon juice in a small bowl, then whisk in enough additional lemon juice, a few drops at a time, to make a smooth glaze. Spoon about 1 tablespoon glaze down the center of the top of each cake, letting some of the glaze drip down the sides. Let stand until the glaze has set. (The cakes, glazed or unglazed, can be stored, well wrapped or in an airtight container, for up to 5 days.)


    Product nutrition and information
     Quantity Ingredients Est.Price
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea Save! 2 for $4.00
     2 sticks  
     
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
      Alderfer Eggs Grade A Large Organic Eggs
    This product is currently unavailable.
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      Nielsen-Massey Pure Lemon Extract - $3.89/ea
     2oz
     
      Breakstone's Sour Cream - $3.19/ea
     16oz
     
    Optional Great Additions
      Domino Powdered Confectioners Sugar - $1.79/ea
     1lb box
     
    You May Already Have
      Davis Double Acting Baking Powder - $3.19/ea
     10oz
     
      Arm & Hammer Baking Soda - $1.19/ea
     16oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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