Lemon Loaf Cake

INGREDIENTS

1 3/4 cups (225g) all-purpose flour
1 1/4 teaspoon (5g) baking powder
1/8 teaspoon (1g) salt
1 1/4 cups (160g) raw cane sugar*
Zest from 3 lemons
4 large eggs at room temperature
1/2 cup (125ml) Greek or plain yogurt 
1/3 cup (80ml) unsalted butter, melted

*I made this cake with raw cane sugar but I think this kind of sugar has a strong molasses taste so another time I will make it mixing two types of sugar (white granulated and raw cane sugar).

DIRECTIONS

Place the rack in the center of the oven and preheat to 325 F (160ºC).

Grease a 8x4 inch loaf pan with a non-stick spray and cover with parchment paper. This way your cake comes out easily.

In a separate bowl sift together the flour and baking powder, mixing well all the ingredients until incorporated. set aside.

In another bowl whisk the sugar and lemon zest until combined. Set aside

In a medium bowl, lightly whisk the eggs and salt just until combined.

Add the sugar mixture into the beaten eggs and whisk all the ingredients just until combined.

Next, stir is the Greek yogurt.

Again, sift the flour mixture over the wet ingredients and whisk until incorporated. I recommend you not to over mix in order to have good result.

Finally, add the melted butter over the batter and whisk until just combined.

Pour batter into the prepared pan and smooth the top. Chill for at least two hours before baking.

Get the chilled pan from the fridge and bake for around 65-70 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in a cooling rack before removing from pan.

This delicious recipe was inspired from Conelchef, Cake de limón

Enjoy!!

Pecan Walnut & Chocolate Chip Loaf Cake

INGREDIENTS

1/2 cup (120ml) unsalted butter
1/3 cup pecans
1/3 cup walnuts
1 1/2 cups (190g) all-purpose flour
1 teaspoon (4g) baking powder
1/8 teaspoon (1g) salt
3/4 cups (150g) demerara sugar*
3 large eggs at room temperature
1 teaspoon (5ml) vanilla bean paste (optional)
1/2 cup chocolate finely chopped or chocolate chips 

*I made this cake with Demerara sugar but you can make it with light brown sugar or white granulated sugar as well.

DIRECTIONS

Place the rack in the center of the oven and preheat to 350 F (180ºC). Melt the butter into a loaf cake pan (8x4 inch) over low heat.

When the butter is melted retire from heat. Grease all over the pan with a rubber brush, set aside to cool.

Toaste the walnuts and pecans in a skillet or saucepan over medium heat, about 4 to 5 minutes.

Let walnut and pecans cool for a few minutes, transfer the nuts to a wooden board and  finely chop them as much as you want.

In a separate bowl sift together the flour, baking powder and salt, mixing well all the ingredients until incorporated. Set aside.

In another bowl with an electric mixer or by hand whisk the sugar and vanilla, add the eggs one at a time, beating well until each additions, about 2 minutes each.

Reduce speed to low, stir in the flour mixture in two additions until incorporated. Then, stir in the melted butter until combine.

Cut the chocolate or chocolate chips in small pieces.

Fold the chocolate chopped and nuts with a rubber spatula, until incorporated.

Pour batter into prepared pan and smooth the top. 

Bake about 15 minutes to 350º F (180ºC), then reduce heat to 325ºF (160ºC about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in a cooling rack before removing from pan.

This delicious recipe was adapted from Plum cake de avellana y chocolate, El Comidista

Enjoy!!

Vanilla & Lemon Loaf Cake

Delicious vanilla & lemon loaf cake, with a crispy crust and completely soft and moist inside.

INGREDIENTS

1/2 cup (113g) unsalted butter
1 1/2 cups (180g) all-purpose flour
1 teaspoon (4g) baking powder
1/8 teaspoon (1g) salt
1 cup + 1 tablespoon (210g) Demerara sugar
Zest from 1 lemon
1 teaspoon vanilla bean paste
3 large eggs at room temperature
1/2 cup (120ml) Greek yogurt 

And also you will need a loaf cake pan (8x4 inch)

DIRECTIONS

Place the rack in the center of the oven and preheat to 350º F (180ºC).
Melt the butter into the pan over low heat. Once the butter is melted retire from heat. Grease all over the pan with a rubber brush, set aside to cool.

In a medium bowl sift together the flour, baking powder and salt, mixing well all the ingredients until incorporated. Set aside.

In another bowl whisk the sugar, vanilla bean paste and lemon zest until combined. 

Add the eggs one a a time, beating well after each addition.

Turn the electric mixer off. Stir in  the flour mixture with a rubber spatula in tree additions alternating with the greek yogurt, until just combined.

Finally, add the melted butter over the batter and stir in until just combined.

Pour batter into prepared pan and smooth the top. 

Bake about 15 minutes to 350º F (180ºC), then reduce heat to 325ºF (160ºC) about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in a cooling rack before removing from pan.

Recipe from Cookie Baker!!

Enjoy!!

Walnut and Honey Cake

The cake was soft and moist, not overly sweet and with just a little of the honey flavour. It is perfect for breakfast

Ingredients
190g unsalted butter, softened
1 cup (190g) light brown sugar 
3 eggs, at room temperature
1 1/2 cups (190g) all-purpose flour
1 teaspoon (4g) baking powder
1 teaspoon (5ml)vanilla essence
1/4 teaspoon (2g) salt
1/8 cup (30ml) plain or Greek yogurt
2 tablespoon (30ml) runny honey
60g walnuts, coarsely chopped

Directions 

Preheat the oven to 170°C / 325ºF. Grease and flour an 8X4 inch loaf pan. 

In a  large bowl, beat butter and sugar until pale and fluffy. Add the eggs one at a time until combined.

In a separate bowl, sift flour, baking powder and salt into a bowl. Add the flour mixture to the cake batter little by little and keep mixing. When all is well combined, add yogurt, vanilla and one tablespoon of honey. Add the walnuts coarsely chopped into the cake mix using a spatula.

Pour the batter into the prepared tin. Bake in the middle of the oven for 50-60 minutes or until a toothpick inserted in the cake comes out clean. 

Let cool for 5-10 minutes, then release from the tin and let cool completely.

Let cook until the liquid has reduced by half. When you remove the cake from the tin, pour the syrup over it.

Prepare the honey syrup. Pour 50ml of water and one tablespoon of honey into a small saucepan and bring to the boil.

 This delicious recipe was adapted from Humingbird Bakery, Cake days cookbook

Enjoy!!