Lemon Almond Buttermilk Loaf With Balsamic Strawberries Recipes

BLUEBERRY, ALMOND AND LEMON CAKE

Steps:

• Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
• Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
• In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
• Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
• When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

LEMON-ALMOND BUTTERMILK LOAF WITH BALSAMIC STRAWBERRIES

Steps:

• Preheat oven to 350°F.
• Butter and flour 9 x 5 x 2 1/2-inch metal loaf pan.
• Sift flour, salt and baking soda into medium bowl.
• Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in almond extract.
• Add dry ingredients to egg mixture alternately with buttermilk in 3 additions each, beating until well blended after each addition.
• Add ground almonds and lemon peel and beat 1 minute. Transfer batter to prepared pan.
• Bake cake until deep golden brown and cracked on top and tester inserted into center comes out clean, about 50-60 minutes. Cool cake in pan on rack 15 minutes. ((Note: original recipe called for a baking time of 1 hour 25 minutes, however, in my oven the loaf was done within an hour.)).
• Meanwhile, stir remaining 1/2 cup sugar and 5 tablespoons lemon juice in small bowl until sugar dissolves.
• Place rack on baking sheet. Turn cake out onto rack, top side up. Using skewer or toothpick, poke holes 1 to 2 inches apart all over cake. Brush top and sides of cake with all of lemon glaze, allowing some glaze to soak into cake before brushing with more. Cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.) Slice cake. Serve with Balsamic Strawberries.
• Balsamic Strawberries:.
• Toss strawberries, sugar and balsamic vinegar in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.

BALSAMIC STRAWBERRIES

Steps:

• Toss all ingredients in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.

BALSAMIC STRAWBERRIES

Steps:

• Combine strawberries, balsamic vinegar, sugar and pepper 30 minutes to 1 hour prior to serving.
• Set aside at room temperature.
• When ready to serve, dust lightly with lemon zest and enjoy.

BALSAMIC STRAWBERRIES

Steps:

• Add vinegar and honey to a small to medium sized container.
• Whisk together until well combined.
• Add strawberries and toss until well coated.
• Cover and refrigerate for 30 minutes.
• Toss berries again and transfer to a pretty glass or serving bowl and garnish with basil or mint.

STRAWBERRY-LEMON LOAF CAKE

Steps:

• Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
• In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.
• In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.
• Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.
• Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.
• Make the glaze: In a small bowl, combine the confectioners' sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.