Lemon Loaf Cake
Mar 12, 2010, Updated Jun 14, 2015
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This lemon loaf cake is a delicious lemon cake, glazed with a lemon syrup and drizzled in a lemon glaze. If you like lemon this cake is for you!
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
This lemon loaf cake is a delicious lemon cake, glazed with a lemon syrup and drizzled in a lemon glaze. If you like lemon this cake is for you!
Yield: 2 loaf cakes
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes
Ingredients:
For cake
- 1-1/2 cups cake flour
- 1-1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2-1/4 cups sugar
- 8 large eggs, room temperature
- 1/4 cup grated lemon zest (from about 4 lemons)
- 1/4 cup fresh lemon juice
- 2 cups unsalted butter, melted and cooled
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
For lemon syrup
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
For lemon glaze
- 2 cups powdered sugar - sifted (more if needed)
- 4-6 tablespoons fresh lemon juice
Source: Epicurious
Directions:
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.
Wow, what an article. Interesting. He seems to be pushing a personal agenda. . . I like where it said he must not prepare food for himself.. . and he eats ham, cheese, and bread. He’s not looking very well educated. It’s kind of a travesty that you are allowed to propose laws at all without looking into the ramifications huh?
Oh, dear, if this passes in virginia the restaurant we just went to would have to close for sure 🙂 Love your lemon cake, yum!
Um….WHAT?!?! Absolutely ridiculous. Sure, we’d solve the obesity problem by banning salt from restaurant foods–but only because people would stop eating out. Think of how devastating that would be for the restaurant industry! Maybe restaurants could place a special symbol by menu items that are lower sodium selections? At least that way people could make informed choices.
It’s silly…do we have to legislate everything!?! Is sugar on his agenda next?
Your lemon bread looks delicious…a perfect way to usher in spring!
You pretty much know where I stand on the subject of salt because I’ve written about it plenty of times. That said, it’s an absolute waste time (and probably taxpayer funds in there somewhere) to try to legislate..a spice.
Good grief, it that passed through, imagine the precedent it would set. If it does pass through, I’m going to send the esteemed assemblyman an entire case of low sodium V-8 juice and see how delicious it’s NOT.
LOL
this is HUGE talk around NYC – I think it is the stupidest thing I have ever heard –
almost ranks up there with banning bake sales in the schools!
I think Ortiz is very much ignorant of how this would affect the food, and that it really is unneccessary. People eating out obviously know that salt is going in their food and if they are watching their salt intake, the can ask for a dish to be prepared without it. If you’re gonna ban salt, why not fat and sugar as well? His logic is illogical. This is getting into a territory where there would be too much governmental control and I can see us foodies revolting! But I really really highly doubt that this would ever go through. It’s a joke.
And that bread looks amazing.
That guy is an idiot. How on earth did he get elected.
Your lemon cake looks divine.
Mimi
omg..what a article..great cake looks divine
sweetlife