Daring Bakers: Lemon Loaf with Fresh Berries

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.

I took her recipe for Meyer Lemon Loaf and tweaked it just a little bit by adding fresh berries for an extra burst of flavor. This was so yummy! My mom loved it so much that she ate nearly the entire loaf by herself!

Lemon Loaf with Fresh Berries

Makes two 8” x 5” (20 x 13 cm) loaves

Adapted from Recipe Girl’s Meyer Lemon Loaf

Ingredients

LOAF:

2 2/3 cups all-purpose unbleached flour

¾ teaspoon baking powder

zest of 3 lemons

2 cups sugar

6 large eggs, at room temperature

¾ cup  sour cream, at room temperature

2 tablespoons  rum (can omit – I did!)

1½ tablespoons fresh lemon juice

pinch of salt

9 tablespoons butter, melted and cooled

1 pint raspberries

1 pint blueberries

a handful of sugar

SIMPLE SYRUP:

½ cup sugar

½ cup water

Juice from 1 medium lemon 

Directions:

1. Preheat oven to moderate 350°F. Butter and flour two 8” x 5” loaf pans.
2. Sift together flour and baking powder; set aside.
3. 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. Whisk in sour cream, then salt, then rum (if using) and lemon juice.
4. 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.
5. Pour the batter into the prepared pans.
6. In a separate bowl, mix fresh berries and sugar. Allow to sit until berries have started to ooze juice. Using a spoon, cover the tops of each loaf with the berry mixture.
7. Bake for 50 to 55 minutes, or until cake tester inserted in center comes out clean.
8. 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.
9. 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.

I'd say it looks pretty good - wouldn't you? :) 

Much love,

Tazo Passion Tea Cupcakes

TAZO's Passion Tea is my favorite herbal tea by far. It's fruity, delicious, and purple in color, which makes it look even better. Since I'm in the process of creating recipes for my own out-of-home vegan bakery... why not create a cupcake out of Passion Tea?! They turned out delicious; I used two tea bags, but I would suggest even using three for a bit of a stronger flavor. I used a lemon icing for this... but I think raspberry would be super delicious as well!

Also pictured- banana with peanut butter and

orange dreamsicle cupcakes. Coming soon!

(Also soon to be posted- blueberry with lemon).

TAZO Passion Tea Cupcakes

1/2 c. Earth Balance butter

3/4 c. sugar

1 1/2 c. all purpose flour

3 Ener-G Egg Replacers (in powder form)

1 1/2 t. baking powder

1/2 t. baking soda

1 c. milk substitute

1/4 t. salt

The inside of 2 Passion Tea bags (Try using 3 for a stronger flavor)

Directions:

Beat Earthy B and sugar until creamy. Then add all dry ingredients, content of tea bags, and milk - combine until smooth. Scoop into cupcake pan and bake at 350 degrees for 23-25 minutes. Let cool. (This should make 12 cupcakes). Pipe on lemon icing and garnish with raspberry flavored sugar.

Lemon Icing

8 oz. Tofutti cream cheese

1/2 c. Earth Balance

4 c. powdered sugar

Squeeze of lemon juice

Zest of 1/2 to 1 lemon, depending on how strong you want the flavor to be

Directions:

Beat together cream cheese and Earthy B until well combined; slowly add powdered sugar (so the powder doesn't fly everywhere!). Squeeze in lemon juice for moisture - not too much of the icing will be runny. Ad lemon zest and mix until well combined.

mmm..eggplant!

Today for lunch, I decided to go through my fridge and use up some vegetables I had before they got old. The result was a tasty, Spicy Roasted Eggplant with Lemon. Here is the recipe - try it out, and play with the spice level to make it as spicy as you like.

Spicy Roasted Eggplant with Lemon
Ingredients:
1 medium eggplant, cut into 1'' cubes
1 slice roasted red pepper (I used the "Delallo" brand, soaked in olive oil and garlic)
2 scallions roughly chopped
1 1/2 T. chopped parsely
1 1/2 T. chopped cilantro
3/4 t. garlic powder
1/2 t. ground red pepper
Juice from 1/2 a lemon
1/4 c. olive oil
1/2 t. salt
1/4 t. black pepper

Preheat your oven to 400 degrees. In a large bowl, combine all ingredients except the liquids. Once mixed, add lemon juice and olive oil. Pour onto a foil lined baking sheet and bake for 30 minutes, until the eggplant is tender. Serve with a side of hummus and fresh veggies for dipping and a couple slices of fresh garlic bread (thin baguette slices, toasted and spread with earth balance and garlic powder).

Serves 2-4, depending on serving size.