Tuesday, May 15, 2012

Strawberry Lemonade Loaf

Before I even thought about blog writing, I was baking way too many sweets (something that hasn't changed).  Cupcakes, in specific.  Though I still love them, I like trying to experimenting baking them in different forms to see their versatility.....also, so that I don't feel bad for eating so many cupcakes in one sitting.  I made this recipe what it for what it seems like a gazillion times, and I love it.  You can tell I'm slightly obsessed with lemons too!  But I think we already knew that :).

I had a new pampered chef stoneware mini loaf pan that I've been dying to test out, so I thought that it would be suitable to try this recipe that has yet to fail me.  And it didn't!! I omitted the lemonade syrup, though I have in used it the past and it just adds to the lemon flavor.  If you don't want a lot of lemon then feel free to omit it out. I hope you enjoy these...they are my favorite!

Strawberry Lemonade Loaf

Makes 4 Mini Loaves

INGREDIENTS
For the cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
3 teaspoons lemon zest
12 tablespoons (1 1/2 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup*(optional)
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

DIRECTIONS
Preheat the oven to 325 degrees F. Lightly grease a mini loaf pan with butter and sprinkle with flour (if using stoneware-do not grease)

In a bowl, combine the flour, baking powder, salt and lemon zest.  Stir together with a fork and set aside.  

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it is light and fluffy.  Add the sugar and beat until well combined.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Add half of the flour mixture to the bowl and beat on low speed until just incorporated.  Add in the milk and mix until smooth.  Add in the remaining flour mixture and mix on low speed until just blended.  Fold in the fresh strawberries with a spatula.

Divide the batter evenly between the mini loaves, approximately 1 cup. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes then loosen the sides with a knife. Transfer to a wire rack and cool completely.

*Optional-Once the loaves have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup.  Poke several holes in the top of each loaves with a skewer and pour the syrup over the loaves, allowing it to soak in. I recommend that you place wax underneath the wire racks to minimize cleaning.

Source: slightly adapted from Annie's Eats