One Year Ago:Pecan Tart
Seriously? Salt legislation…this is what a New York City Assemblyman finds important? You think I’m joking? Read this article and come back and tell me what you think.
Ok now you have read the article and can get as fired up about it as I am. I’m not going to say I don’t agree on some levels with the Assemblyman. I get that a lot of foods, especially processed, contain HUGE amounts of salt. Sure I think we all know that, BUT to go as far as to say that all food should be made without salt is stretching it. You ever had chicken stock with no salt….think….dirty dish water. I understand that he is fighting to keep American’s healthy, and I applaud that, but I think he should have taken a cooking class before he pushed for this legislation. American’s are unhealthy but I think there are better ways to deal with the obesity epidemic than to ban salt and fine “up to $1,000 for each individual addition of salt by restaurant staff, whether before, during or after cooking.”
How do you all feel about this?
On that note. If this bill passes and you own a restaurant or bakery in NYC don’t make this cake. You will be fined $1,000.
Lemon Lemon Loaf:
1 1/2 C. cake flour
1 1/2 C. all-purpose flour
2 t. baking powder
1/4 t. baking soda
1 t. salt
2 1/4 C. sugar
8 large eggs – room temperature
1/4 C. grated lemon zest (from about 4 lemons)
1/4 C. fresh lemon juice
2 C. unsalted butter – melted and cooled
1/2 C. sour cream – room temperature
2 t. pure vanilla extract
1/3 C. fresh lemon juice
1/3 C. sugar
Lemon Glaze (Optional)
2 C. confectioners’ sugar – sifted (more if needed)
4 to 6 T. fresh lemon juice
Make Lemon Cakes
Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool in the pans for 15 minutes.
Meanwhile Make the Lemon Syrup
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
If You Like, Make The Lemon Glaze
In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.