Sunday, October 7, 2012

Lemon Loaf

NOTE: This recipe was revised on 4/20/13.

A recent favorite at house has been a lemon blueberry pound cake, as you can see from the picture, there were no blueberries in the house today. . .but, I was still in the mood for something lemonany.  My personal food critic didn't agree with my choice though, and insist this should never be made without blueberries again. . .I'll leave it up to you, the recipe below is for a lemon pound cake, but if you want to add 1/2 of blueberries, it comes highly recommended.

What you'll need

1 cup of AP flour
1/2 cup almond flour
3/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
3/4 cup milk
Juice of 1 lemon
2 eggs
3/4 cup of sugar
1/3 cup of butter
1/2 cup blueberries (optional)

Start by combing your dry ingredient (flour, salt, powder and soda) and sitting aside. Then, measure out your wet ingredients and bring to room temperature.

 Use your mixer to cream the butter and sugar. Then, add eggs one at a time until well combined.

Next, I added the lemon zest, and half the milk, followed by a third of the flour. Add the rest of the milk, then another cup of flour, mix. Add your lemon juice, followed by the rest of your flour.
Pour the mixture into a loaf pan and bake for 50 minutes at 350 degrees.

Normally, I like to eat things straight out of the oven, cookie, brownies, muffins. . .I enjoy the warmth and freshness, but lemon treats are an exception. The heat hide some of the flavor, so it's important to let it cool sufficiently (about 30 minutes) before enjoying.

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