Thursday, February 16, 2012

citrus loaf

Don't forget the macaron-themed giveaway here.

As it turns out, I have a cook book fetish.  And a carb fetish.  The carbs are giving me a muffin top; the cookbooks are pouring out of every spare crevice in my's becoming an issue.

I have the Baked cookbook; it happens to be a countertop decoration and current favorite.  The recipes are simple and divine.  And fattening, which as it so happens are a sealed deal for me.

There is a recipe for a lemon loaf in there, but I sort of transformed it to a citrus loaf and did some adjusting (I had oranges that needed to be used quickly).

Moist, dense, flavorful and a little guilt-ridden.  All of the things a dessert should be.  Or a breakfast.

Citrus Loaf

3/4 c. cake flour*
3/4 c. all purpose flour
1 tsp. baking powder
1/8. tsp. baking soda
1/2 tsp. salt
1 1/8 c. granulated sugar
4 large eggs at room temperature
1/4 c. grated lemon and orange zest (I used the zest of one lemon and two oranges)
1/8 c. fresh lemon and orange juice (I used the ones that were zested)
1 c. unsalted butter, melted and cooled
1/4 c. sour cream at room temperature
1 tsp. vanilla

Preheat oven to 350 degrees.  Spray the sides and bottom of a loaf pan, and line the bottom with parchment paper; spray parchment paper.

Sift dry ingredients together in medium bowl.

Combine sugar, eggs, zest, and juice in food processor and pulse until combined.  With it running, drizzle butter in, and then add the sour cream and vanilla.  Transfer the mixture to a large bowl.

Fold in the flour mixture a bit at a time.  Do not overmix.

Pour into prepared pan and bake for 20 minutes in the center of the oven.  Reduce oven temperature to 325 degrees and continue baking for an additional 30-35 minutes (rotate pan if needed).

Allow to cool for 15 minutes before adding the syrup.

Citrus Syrup

1/4 c. fresh orange and lemon juice
1/4 c. sugar

In a small pan, combine sugar and juice.  Dissolve the sugar and continue to cook for three more minutes.

When the loaf has cooled, place onto a baking sheet lined with parchment paper and poke holes on the top and side.  Brush the loaf with the syrup until all syrup as been used.

Allow the loaf to cool completely before glazing.

Citrus Glaze

1 c. confectioners' sugar
2-4 tbsp. fresh citrus juice

Whisk the sugar and juice together until the mixture is thick but remains pourable.  Adjust juice if needed.  Drizzle over the loaf.

*if you don't have cake flour on hand, it's easy to make.  Place two tbsp. cornstarch in a cup, and fill the remainder with all purpose flour.  Mix well.

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