Login
Create Account
Lemon Loaf with Berries and Cream
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
The ground oats along with organic cane and turbinado sugars add complex flavor to this delicious cake bread, served with berries and cream for a luscious dessert.
-
Main Ingredient
lemon
-
Category: Cakes
-
Cuisine: Southern
-
Prep Time: 30 min(s)
-
Cook Time: 50 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
For the cake, you can substitute 3/4 cup granulated sugar for the combined 1/2 cup organic cane sugar and 1/3 cup turbinado sugar. For syrup, substitute 1/4 cup granulated sugar for 1/4 cup organic cane sugar, if you don't have that on hand.
-
Posted By: mcarr
-
Posted On: Aug 22, 2015
Number of Servings:
Ingredients:
- 3 - lemons
- 2 - eggs
- 2/3 cups - buttermilk
- 1/2 teaspoons - lemon extract
- 1 cups - regular rolled oats coarsely ground
- 1 cups - all-purpose flour
- 1/2 cups - organic cane sugar
- 1/3 cups - turbinado sugar
- 1 teaspoons - baking powder
- 1/4 teaspoons - baking soda
- 1/4 teaspoons - sea salt
- 1/4 cups - organic cane sugar
- 5 cups - fresh mixed berries
- - whipped cream
Directions:
1. Preheat oven to 350 degrees F. Grease an 8-inch loaf pan. Line pan with parchment; set aside. Finely zest 1 lemon. Remove peel from 1 of the remaining lemons; cut peel into thin strips. Set aside. Juice lemons (about 9 tablespoons).
* To grind up the oats, place rolled oats in a blender or food processor and pulse until coarsely ground.
2. In a large bowl whisk together eggs, buttermilk, oil, extract, zest, and 2 tablespoons of the lemon juice. Add oats, flour, the 1/2 cup of organic cane sugar, turbinado sugar, baking powder, baking soda and sea salt. Stir gently to combine. Pour batter into prepared pan; sprinkle with turbinado sugar. Bake 45-50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes.
3. Meanwhile, in a small saucepan combine remaining lemon juice and the 1/4 cup organic cane sugar. Bring to boiling over medium heat; boil, gently stirring to dissolve sugar. Remove from heat. Pour half the syrup into a 2-cup measure; stir in lemon peel.
4. Remove loaf from pan. Place on a wire rack set over a shallow baking pan. Gently poke top of loaf all over with a fork. Pour syrup and peel mixture over loaf. Let cool completely.
5. Return remaining syrup to heat; bring just to boiling. Stir in berries to coat. Simmer 1 to 2 minutes until berries just start to soften. Slice loaf with a serrated knife. Serve with berries and whipped cream.
Comments