MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orange Blossom Yogurt Lemon Loaf
Categories: Cakes, Desserts, Citrus
Yield: 1 servings
1 1/3 c A-P flour
2 ts Baking powder
1/2 ts Kosher salt
1 1/4 c Granulated sugar; divided
2 Lemons
1/3 c Oil
2 lg Eggs; room temp
1 c Full-fat plain yogurt
1 ts Orange blossom water
Set the oven @ 350-|F/175-|C.
Lightly coat an 8 1/2" by 4 1/2" loaf pan with nonstick
cooking spray. Line the bottom with parchment paper and
spray again.
Whisk the flour, baking powder and salt in a medium
bowl. Place 1 cup sugar in the bowl of a food processor.
Use a Microplane grater to remove the zest from both
lemons, letting it fall directly onto the sugar. Juice
the lemons into a bowl and reserve; you should have at
least 6 tablespoons.
Pulse the sugar until itrCOs evenly yellow and has the
texture of wet sand. Add the oil and pulse until well
mixed. Add the eggs and pulse just until incorporated.
Add the yogurt, 1 tablespoon reserved lemon juice and
1/2 teaspoon orange blossom water. Pulse just until the
last streak of white yogurt disappears. Sprinkle the
flour evenly over the wet ingredients and pulse just
until smooth. Pour the batter into the prepared pan and
smooth the top.
Bake until a wooden skewer inserted in the center comes
out clean, about 55 minutes. Cool in the pan on a wire
rack for 15 minutes.
Meanwhile, combine the remaining 1/4 cup sugar with 1/4
cup of the reserved lemon juice in a small saucepan. Set
over medium heat and bring to a boil, stirring to
dissolve the sugar, then boil until the liquid is clear,
about 1 minute. Remove the pan from the heat and stir
the remaining 1/2 teaspoon orange blossom water into the
syrup.
Unmold the warm cake and brush the bottom and sides
evenly with the lemon syrup. Cool completely on the wire
rack.
RECIPE FROM:
https://www.latimes.com
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