Friday, April 11, 2014

Lemon Olive Oil Loaf with Cream Cheese Frosting

This recipe is adapted from Ina Garten by Kitchen Treaty. Instead of the glaze below, I used a cream cheese frosting and substituted gluten free flour, the Cup for Cup brand.
This cake has a luscious lemon flavor and the addition of yogurt makes it very moist.
The recipe calls for Meyer lemons which are sweeter than the regular lemons, so less sugar may be used. I only had the regular lemons on hand and the recipe turned great.

Lemon Olive Oil Loaf with Cream Cheese Frosting
2 cups all purpose flour
3 teaspoons of baking powder
1/2 teaspoon sea salt
2 cups plain yogurt
1 1/2 cups granulated sugar, divided
3 eggs
1 Tablespoon lemon zest
1 teaspoon pure vanilla extract
1/2 cup olive oil

1/2 cup freshly squeezed lemon juice
1/2 cup granulated sugar

Glaze (if using)
1 cup confectioners sugar
2 Tablespoons fresh lemon juice

Frosting (if using)
2 ounces of butter (at room temp)
2 ounces cream cheese (at room temp)
1 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 350F.
Oil a large loaf pan, 8x4x4 inches (I used a silpat loaf pan)
In a large bowl mix the flour, baking powder, and salt together.
In a medium bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
Make a well in the dry ingredients and pour the wet ingredients. Stir with a whisk until incorporated and then fold in the oil. Stir until well blended.
Pour into baking loaf and cook about 50 minutes, until golden brown and a toothpick inserted in the middle comes out clean.
Remove from oven and and let cool for 10 minutes.
While the cake is cooling, make the syrup.
Place the lemon juice and 1/2 cup of sugar into a small saucepan over medium heat, stirring until the sugar dissolves. Set aside.
Set the lemon loaf on a baking sheet lined with wax paper. Poke holes into top of loaf with a wooden skewer. While the loaf is still warm, spoon the syrup over the loaf allowing it to soak in.
Let cool for one hour.

To make the glaze, place the confectioner's sugar and lemon juice in a small bowl and stir with a fork until combined. Spoon over the top of the cake. Let sit for several minutes until mostly hardened.

If making the frosting instead of the glaze:
In a large bowl, cream the butter and cream cheese together.
Whisk in the confectioners sugar until well blended.
Add the vanilla and mix well.
Spoon over top of chilled loaf.
Slice and serve.

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