Happy New Year!! I cannot believe that 2012 just whizzed past in some blur. It seems that time goes by faster and faster every year. I want to take this opportunity to thank all of you who support me by reading my ramblings and commenting and trying out my recipes. Maintaining this site is only fun because I get to meet so many wonderful bloggers and people from all around the world who take their time to visit my site and leave wonderful comments and thoughts. So, thank you! Your support means the world to me!
This week I am in The Lone Star State visiting my friends and family. The plan came about quite suddenly since Trace was able to secure a week off from work and once the children found out, well, there was no getting around it. Besides, the best time to visit Texas is in the winter time, when it’s tolerable and most of the bugs are absent. We’re on a whirlwind tour starting in Dallas-Fort Worth, Houston and ending in San Antonio to visit my father in law.
I thought I’d start the New Year off right by posting a sweet recipe. One of my favourite bread/loaf/cake, lemon cake. This is a very tangy, pound cake like loaf but without all the butter of a pound cake. I used Ina Garten’s recipe for her lemon yoghurt cake and made a few changes of my own. This makes 2 large loaf cakes or 1 large and 3 mini loaves like I made. The large loaf gives 8 very generous slices.
LEMON LOAF CAKE
3 cups/420g plain flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
2 cups/400g sugar, granulated
1 teaspoon salt
5 eggs, large
1 cup/236ml oil
2 cups/472ml yoghurt, plain
1/4 cup/59ml milk
2 teaspoons vanilla extract
zest of 2 large lemons
juice from 2 large lemons
1/2 cup sugar for soaking syrup
optional glaze: 2 cup icing sugar and 4 tablespoons lemon juice
Preheat the oven to 350℉/180℃
Grease and line bottom of 2 large loaf tins (9″ x 5″)
Mix the flour, baking powder, baking soda, salt and sugar together in a bowl and put aside.
In a mixer bowl, add the eggs, yoghurt, oil, milk, lemon zest and vanilla extract and mix together until combined.
Add in the flour mixture and mix till well combined.
Pour into the prepared tins and place in the oven on a baking sheet.
Bake for 50-60 minutes or until golden brown and firm.
Insert a toothpick and check to see if it comes out clean.
While the loaf is baking, take the lemon juice and heat in a pan with the 1/2 cup of sugar.
When the loaf comes out of the oven, let cool for ten minutes and then pour the syrup over the cakes.
Let the syrup soak in.
Let cool the rest of the way and then remove from the tins.
If using the glaze, mix the powdered sugar with the lemon juice.
Put the loaf cakes on a wire rack and pour over the glaze.
Let set and then enjoy!
Here’s wishing you all the best for a wonderful 2013. I may be gone for a few days as I travel through Texas but will be back very soon.
UPDATE: I am entering this lemon loaf in the Tea Time Treats. Karen at Lavender and Lovage and Kate at What Kate Baked host this event every month. The month of January is citrus month. Check out their sites for the other great entries in this event.
Thank you for reading!