Patti Friday: Lemony Lemon Loaf

3 cups all objective flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 giant eggs, at room temperature
1/4 cup grated lemon zest (from about 4 lemons)
1/4 cup recent lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup bitter cream, at room temperature
2 teaspoons pure vanilla extract

~ For the Lemon Syrup ~
1/3 cup recent lemon juice
1/3 cup sugar

~ For the Lemon Glaze ~
2 cups confectioners’ sugar
4-6 Tablespoons recent lemon juice

Making the Lemon Desserts (Recipe yields two 9″x5″ loaves)
Preheat oven to 350*F. Spray sides and backside of pans with non-stick cooking spray. Line backside of pans with parchment paper and spray the paper as properly.

Sift each flours, baking powder, baking soda and salt collectively in a medium bowl.

Mix the sugar, eggs, lemon zest and lemon juice within the bowl of an electrical mixer and blend till mixed. Slowly add the melted butter, whereas mixing. Add bitter cream and vanilla and blend till simply mixed. Use a rubber spatula to fold within the flour combination, one third at a time, till all of the flour is mixed. Don’t overmix.

Divide the batter evenly between the ready pans. Bake within the middle of the oven for 20 minutes, rotate the pans, cut back the oven temperature to 325*F and bake one other 30-35 minutes, or till toothpick inserted within the middle of the loaf comes out clear. Let cool within the pans for quarter-hour.

In the meantime, make the Lemon Syrup ~
In a small saucepan over medium warmth, warmth the lemon juice and sugar till the sugar is totally dissolved. As soon as dissolved, proceed to cook dinner for 3 extra minutes. Take away from warmth and put aside.

Line a half sheet pan with parchment paper and invert the baked and (largely) cooled loaves onto the pan. Use a toothpick to poke holes within the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush once more. Let the desserts cool utterly, at the very least half-hour.
(The soaked, however unglazed loaves will preserve properly, wrapped in two layers of plastic wrap and frozen, for as much as 6 weeks.)

Make the Lemon Glaze ~
In a small bowl, whisk collectively the confectioners’ sugar and 4 tablespoons of lemon juice. The combination needs to be thick however pourable. If the combination is just too stiff, add as much as one other 2 tablespoons lemon juice (somewhat at a time) and whisk once more. Pour the glaze excessive of every loaf and let it drip down the perimeters. Let the lemon glaze harden, about quarter-hour, earlier than serving.

The glazed loaves will preserve for as much as 3 days, wrapped properly in plastic wrap, at room temperature.

Recipe Supply ~ Baked, New Frontiers in Baking
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Graphic –
Lemon and orange
ca.1560-1575 (watercolour)
Painter: Jacque Le Moyne de Morgues
France