Recipe Adventure: Lemon Poppy Seed Loaf

This recipe is a variation on the lemon loaf I posted a while ago. It’s pretty much the exact same recipe, adding poppy seeds. It’s got a wonderful subtle crunch and flavour.

lemon poppy seed loaf recipe

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
2 tablespoons poppy seeds
1 cup plain yogurt
1/2 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup coconut oil

Set aside:
1/3 cup sugar
1/3 cup freshly squeezed lemon juice

Directions:
Preheat the oven to 350 degrees.
Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper if desired.

Sift together flour, baking powder, and salt and poppy seeds into one bowl.
In another bowl, whisk together yogurt, 1/2 cup sugar, eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a spatula, fold the coconut oil into the batter, making sure it’s all incorporated.
Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.

Then, simmer 1/3 cup lemon juice and the remaining 1/3 cup sugar in a pan until the sugar dissolves.

When the cake is done, cool for 10 minutes. Poke holes in the cake with a skewer, then while the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.

lemon poppy seed loaf recipe

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Recipe Adventure: Easy Lemon Loaf Recipe

lemon-loaf

Ingredients:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain yogurt
1/2 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup coconut oil

Set aside:
1/3 cup sugar
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

Directions:
Preheat the oven to 350 degrees.
Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper if desired.

Sift together flour, baking powder, and salt into one bowl.
In another bowl, whisk together yogurt, 1/2 cup sugar, eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a spatula, fold the coconut oil into the batter, making sure it’s all incorporated.
Pour the batter into the prepared pan and bake for about 45 minutes, or until a toothpick comes out clean.

Then, simmer 1/3 cup lemon juice and the remaining 1/3 cup sugar in a pan until the sugar dissolves.

When the cake is done, cool for 10 minutes. Poke holes in the cake with a skewer, then while the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.

When the cake is completely cool, combine confectioners’ sugar and lemon juice, pour over the cake.

Garnish with toasted coconut and lemon zest if desired.

 

Recipe Adventure: Carrot Cake

carrotcake-recipe-1

carrotcake-recipe-4

carrotcake-recipe-3

carrotcake-recipe-2

Ingredients
4 eggs
1/2 cup butter
2 cups brown sugar
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon fresh grated ginger
1/4 teaspoon ground clove
1/2 cup chopped walnuts
1/4 cup raisins
1 whole orange zest and some juice
3 cups grated carrot

Directions
Preheat oven to 350 degrees
Grease 2 8 inch cake pans

In a large bowl, beat together eggs, butter, sugar, vanilla.
Mix in flour, baking soda, baking powder, salt, nutmeg, cloves, ginger, cinnamon.
Stir in carrots, orange zest and juice. Fold in nuts and raisins.

Pour evenly into pans and bake for 40-45 minutes.

Cream Cheese Icing
1/4 cup butter, softened
8 ounces cream cheese
3-4 cups confectioners sugar
1 teaspoon vanilla extract

Combine ingredient in mixer, beat until smooth.

Recipe Adventure: Kiwi Lime Popsicles

kiwi-lime-popsicle-recipe

Summer seems to be in full swing here in Vancouver and I’m one of those people that can’t stand the heat! I also find that when it gets really hot, the last thing I want to do is cook. Eating ice cream everyday can be pretty fattening, high in sugar and not very nutritious, so i’ve put together something very refreshing with a serving of fruit too! Oh and did I mention it’s a super easy recipe!

Tools:
A popsicle mold.* I used this one: Tovolo Star Ice Pop Mold
Blender

Ingredients:
9 kiwi fruits peeled and cut into quarters to make blending easier
Juice of 1 lime
4 tablespoons to 1/2 cup of sugar (depending on how sweet you’d like it)
you can replace the sugar with agave syrup

Blend all the ingredients until smooth, pour into popsicle molds, freeze overnight and enjoy!

*If you don’t have a popsicle mold, consider pouring it into an ice cube tray, they’d be a great addition to a cold glass of carbonated water!

Recipe Adventure: Meyer Lemon Sorbet

By Nicole & Andrew

meyer lemon sorbet

We spotted Meyer Lemons on sale at the produce store and this never happens, so naturally we thought “let’s make sorbet!” And I may have also had lemons on the brain from hearing all about It’s To Die For Lemon Loaf by Erin Ireland.

Ingredients:
8-10 Meyer Lemons (approx. 2 cups juice)
3/4 cups water
1/2 cup sugar
Zest of 2 Meyer Lemons (less if you don’t like it tart)

Method:
Squeeze the lemons. You can strain the juice to remove pulp, but we like the texture, but don’t forget to remove the seeds.

In a sauce pan combine water and sugar and heat until all the sugar is dissolved. Add in zest and lemon juice, stir for 1 minute. Remove from heat. Let cool, then place in refrigerator until completely cold.

Pour mixture into your ice cream maker and mix for 20-25 minutes until the sorbet comes together. It should look like a slushy. Transfer to a container and freeze for at least 5 hours (if you can resist to wait that long).

Earl Grey Cake – Bridal Shower Edition

This weekend I hosted a bridal shower at our apartment. I went all out and made my first 4 layer cake, Vanilla and Chocolate Earl Grey with Earl Grey butter cream icing. I had previously blogged about this cake, but decided to experiment and do a chocolate version, the contrast when you cut it open, looks so fun!

In the next few weeks i’ll be blogging about a few of the decorations I created for the shower, but I felt the need to share the cake photos now.

shower-cake