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LEMON TEA LOAF
Yield: 1 loaf, sixteen
1
⁄2-inch slices
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1
⁄2 teaspoon salt
2
⁄3 cup melted butter
2 cups sugar
3
⁄4 cup fresh lemon juice, divided
1
⁄4 cup finely chopped lemon zest
(about 4 lemons)
4 large eggs
1 teaspoon pure vanilla extract
1 cup whole milk yogurt
1
⁄2 cup confectioners’ sugar, sifted
Preheat oven to 350°F. Butter and flour a
9 x 5 x 3 inch (8-cup) loaf pan.
Sift flour, baking powder, and salt together
into a medium mixing bowl.
Place the melted butter and sugar in a
large mixing bowl and combine using
Speed 3 for one minute. The mixture will
still seem slightly granular. Continue mixing
and add
1
⁄2 cup of the lemon juice and zest.
Add eggs one at a time and then the
vanilla.
Add the dry ingredients and yogurt to the
batter alternately in three additions, using
Speed 2, ending with the yogurt.
Pour batter into prepared loaf pan. Bake
on the middle rack for approximately
1 hour 35 minutes, rotating the pan half
way through baking time. Check cake
for doneness after 1 hour 20 minutes.
Cake is finished when cake tester comes
out clean.
While cake is baking, mix remaining
1
⁄4 cup
of the lemon juice with sifted confectioners’
sugar until white and glossy; reserve.
Allow cake to rest about ten minutes, until
cool to the touch. Remove from pan and
place on a dish with a lip. Prick the cake
with a toothpick all over the top, particularly
along the cracks. Pour glaze over top of
cake, spreading it with a spatula or pastry
brush to make sure it covers the top and
side surfaces of the loaf. Transfer to a wire
rack and allow cake to cool completely
before slicing.
Nutritional information per serving:
Calories 294 (29% from fat) • carb. 49g • pro. 5g
• fat 10g • sat. fat 6g • chol. 75mg • sod. 131mg
• calc. 32mg • fiber 1g
SUNSHINE CHIFFON CAKE
Chiffon cakes are made with oil rather than
butter or shortening, making them moist
and light in texture. With flecks of fresh
citrus, this one is good on its own, or
served with sliced fresh fruit.
Makes 16–20 servings
7 large eggs, separated
1 teaspoon fresh lemon juice
1
1
⁄2 cups granulated sugar, divided
2 cups unbleached, all-purpose flour
1 tablespoon baking powder
1
⁄4 teaspoon salt
1 tablespoon finely chopped
lemon zest
1 tablespoon finely chopped
orange zest
3
⁄4 cup fresh orange juice
1
⁄2 cup flavorless vegetable oil
(or use a nut oil such as almond
or walnut)
1
1
⁄2 teaspoons vanilla extract
1 teaspoon almond extract
powdered sugar for dusting
and/or Orange Apricot Glaze
Preheat oven to 325°F. Have ready a
10-inch angel food or tube pan (preferably
one that is one piece).
Place the egg whites in a large, clean
stainless or glass mixing bowl. Using the
chef’s whisk on Speed 7, whip egg whites
until frothy and foamy, about 30 seconds,
then add lemon juice. Continue to whip
until thick and opaque, about 3 minutes,
adding
1
⁄2 cup of the sugar gradually to the
egg whites. Continue to whip until stiff and
glossy, about 7 minutes total. Reserve.
Place the remaining 1 cup of the sugar, the
flour, baking powder, and salt in a large
mixing bowl. Insert beaters. Mix on Speed
1 to blend and aerate, 10 seconds. Place
the egg yolks, zests, juice, oil, and extracts
in a medium bowl. Mix on Speed 3 for 30
seconds; scrape the bowl. Make a well in
the center of the dry ingredients. Add the
liquid/yolk mixture and mix using Speed 3
until batter is smooth, about 1 minute.
Stir 1 cup of the egg whites into the batter
using a spatula, then gently fold the
remaining egg whites into the batter
1
⁄3 at
a time. Gently spoon into the prepared
10
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