Meyer Lemon Breakfast Cake

I made this super moist and tender breakfast cake with my precious Meyer lemons. It could be made with regular lemons too, of course. I did think that the tangy glaze was a little over the top, so I modified the recipe to make half of the amount next time.

This recipe was adapted from Bon AppĆ©tit, via The View from the Great Island.com. I incorporated whole wheat pastry flour in addition to cake flour and baked the bread on convection in a Pullman loaf pan. Special and tasty. šŸ™‚

For the Cake:

  • zest of 1 Meyer lemon
  • 1 cup granulated sugar
  • 2 sticks unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 3/4 cup whole wheat pastry flour
  • 1 cup cake flour or all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/2 cup buttermilk
For the Glaze:
  • 3/4 cups powdered sugar
  • freshly squeezed Meyer lemon juice to thin, start with 1 tablespoon and add more as necessary
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Lightly butter (or spray with cooking oil spray) a Pullman loaf pan or 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Crease the ends so that they do not fold over onto the cake while it is baking.
  3. Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
  4. Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
  5. Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
  6. Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
  7. Whisk together the flours, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
  8. Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for aboutĀ 40 minutes in a Pullman pan, or up to 50-55 minutes in a standard loaf pan, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine).
  9. Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
  10. Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.

Irish Soda Scones with Orange Glaze

Happy St. Patrick’s Day! I like to try a new version of soda bread as part of our celebration. šŸ™‚ This version was great- light and fluffy with sweetness from the glaze. Everyone really enjoyed them.

This recipe was adapted from Martha Stewart Living. I used raisins instead of currants, reduced the size and baking time, and made half of the batch with caraway seeds (for me) and half of the batch without seeds (kids!). We ate them for breakfast but they would be wonderful with a cup of afternoon tea as well.

Yield: 18 to 20 scones

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 stick cold unsalted butter
  • 1/2 cup dried currants or raisins
  • 2 teaspoons caraway seeds
  • 1 cup cold buttermilk
  • 1 cup confectioners’ sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon grated orange zest
  1. Preheat oven to 425 degrees, preferably on convection.
  2. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
  3. Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal.
  4. Add currants/raisins, caraway seeds, and buttermilk; stir until just combined.
  5. Using a large cookie scoop, scoop mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart.
  6. Bake until bottoms are golden, about 12 minutes.
  7. Let cool completely on baking sheet.
  8. Meanwhile, combine confectioners’ sugar, milk, and orange zest. Drizzle over scones; serve.

One Year Ago:Ā Irish Soda Bread Muffins

Two Years Ago: Irish Soda Bread Buns

Three Years Ago: Skillet Irish Soda Bread

Four Years Ago:

Five Years Ago:

German Lebkuchen

I love having at least one spice cookie in my Christmas cookie assortment. This year, I selected LebkuchenĀ because I know my mom is a fan of them. I only made one batch- what a mistake! I should haveĀ doubled it (at least)… Next time. šŸ˜‰

This recipe is from Hannah of the beautiful blog Domestic Gothess. I glazed the finished cookies and omitted dipping them in chocolate. I weighed the dry ingredients and freshly ground the spices in the dough. They were wonderful!

For the Lebkuchen:

  • 150 g (1/2 + 1/3 cup) dark brown soft sugar
  • 150 g (5.3oz) runny honey
  • 50 g (4 T, Ā 1/4 cup) unsalted butter, softened
  • finely grated zest of 1 naval orange
  • 300 g (2 1/2 cups) all-purposeĀ flour
  • 150 g (1 1/4 cups) ground almonds
  • 1 T cocoa powder
  • 2 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground allspice
  • 1/4 tsp freshly ground cloves
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp coarse salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 largeĀ eggs

For the Glaze:

  • 150 g (1 1/2 cups) Confectioners’Ā sugar, sifted
  • 2 T water

  1. Put the sugar, honey, butter and orange zest in a large bowl and beat with an electric mixer until smooth, about 2 minutes.
  2. In a separate bowl sift together the flour, ground almonds, cocoa powder, spices, salt, baking powder and bakingĀ soda; set aside.
  3. Beat the eggs into the sugar mixture one at a time, mixingĀ well after each addition.
  4. In two or three additions, mix in the flour mixture until well combined.
  5. Cover the bowl with plastic wrap and place in the fridge for at least half an hour or (ideally) up to overnight.
  6. To Bake: Preheat the oven to 180C/350F/gas mark 4 (on convection) and line three baking sheets with parchment paper.
  7. Scoop out portions of the dough using a large cookie scoop (1 1/2″ in diameter) or measuring spoon (about 1 1/2 tbsp at a time), and roll between slightly damp hands into smooth balls.
  8. Place them well spaced apart on the baking sheets and flatten them slightly with your fingers.
  9. Bake for about 12 to 15 minutes until firm and lightly browned and a toothpick inserted into the centre comes out clean.
  10. Transfer the Lebkuchen to a wire rack and leave to cool completely.
  11. To Make the Glaze: Place the confectioners’Ā sugar in a small bowl and gradually mix in enough of the water to form a slightly runny icing – not too wet though or it will all run off. Place a wire rack on a baking sheet.
  12. Dip the tops of the Lebkuchen in the glaze, allow the excess to drip off then place them right-side up on the wire rack to set.
  13. Once set, store in an airtight container. The cookies improve over time. An apple placed in the container may keep them more fresh.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Lemony Butter Cookies

My daughter asks to eat every lemon garnish on the table- yes– off of everyone’s plate. She LOVES lemons!! I made these cookies just for her. ā¤

I love cookies that incorporate confectioners’ sugar because they have such a light and wonderful texture. The grated lemon zest over the top of the glaze made them pretty as well. This recipe is from Food and Wine, contributed by Kristen Stevens. I refrigerated the dough overnight but brought it to room temperature prior to baking. The recipe made exactly three dozen cookies (a dozen on each cookie sheet) – that never happens! (to me, anyway :/ ) Great!

Bringing this tasty treat to share at Angieā€™s Fiesta Friday #67 @Fiesta Friday.net. Enjoy!!

Yield: 3 dozen cookies

For the Cookies:

  • 2 sticks unsalted butter, softened
  • 1 cup confectionersā€™ sugar
  • 1 tablespoon finely grated lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 3/4 teaspoon kosher salt

For the Glaze:

  • 1/2 cup plus 2 tablespoons confectionersā€™ sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter, softened
  • Finely grated lemon zest, for garnish

Make the Cookies:

  1. Preheat the oven to 350Ā° (on convection) and position racks in the upper and lower thirds. (I used 3 racks.)
  2. In the bowl of a stand mixer, beat the butter with the confectioners’ sugar until very smooth, about 2 minutes.
  3. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary.
  4. Roll the dough into 1-inch balls. Arrange the balls 1 inch apart on 3 baking sheets and, using your fingers, gently flatten each cookie.
  5. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; rotateĀ the baking sheets from top to bottom and front to back halfway through baking.
  6. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely.

Make the Glaze:

  1. In a bowl, whisk the confectioners’ sugar with the lemon juice and butter until smooth.
  2. Spread (I used a butter knife) the lemon glaze on the cooled cookies and garnish with finely grated lemon zest.
  3. Let stand until the glaze is set, about 15 minutes.

Note: The cookies can be stored in an airtight container for up to 2 days.

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