Thread by @lifesafeast

Today I'll be posting 2 simple loaf cakes. Ready?

#IsolationBaking Recipe # 9

Lemon Pecan Loaf with Blueberry Jam and Almonds*

*with variations

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This is a wonderful lemon loaf bread/cake. I added chopped pecans, swirled in some blueberry jam, dusted the top with slivered almonds.

You can change this anyway you like: add any nut you have on hand, coarsely chopped, chocolate chips, poppy seeds, swirl in any jam.

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1/

Ingredients

½ cup (115 grams) unsalted butter, softened to room temperature
1 cup (200 grams) sugar
2 large eggs
2 cups (@ 280 grams) flour, spooned lightly in the cup & leveled with a knife
1 teaspoon baking powder
½ teaspoon salt

MORE

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¾ cup (185 ml) sour cream (I used 0% fat fromage blanc)
1 teaspoon vanilla
1 lemon, zested & juiced
½ - 1 cup coarsely chopped pecans, as desired
2 tablespoons blueberry jam (cherry would also be fabulous)
2 tablespoons slivered blanched almonds, optional

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Preheat the oven to 350°F (180°C). Butter a 9 x 5-inch loaf pan generously. Line the bottom with parchment paper (this isn’t necessary but I find it makes turning out the bread much easier).

In a large mixing bowl, cream the butter with the sugar until light & fluffy.

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Beat in the eggs one at a time, adding the vanilla with the second egg. Finely grate the lemon zest and add the zest to the batter. Squeeze or add 2 tablespoons of the lemon juice to the batter.

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Blend the flour, baking powder and salt together. Beat into the batter alternately with the sour cream, the flour in 3 additions and the sour cream in 2, beginning and ending with the dry ingredients.

Using a spatula, fold the pecans into the batter, scraping down

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the sides as needed, making sure the batter is well blended and smooth.

Pour/scrape the batter into the prepared pan and lightly spread to smooth. Spoon and dollop the jam in teaspoonfuls down the center of the cake batter. Gently swirl a long, thin knife blade

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back and forth through the jam, swirling it ever so slightly into the batter. Sprinkle the slivered almonds evenly over the top of the batter.

Bake the Lemon Pecan cake for 50 – 60 minutes or until puffed, golden brown and set in the center. A tester inserted in

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the center should come out clean. Remove the pan from the oven onto a cooling rack and allow to cool for 10 or 15 minutes before running a knife around the edges to loosen and turning out of the pan. Flip upright and allow to cool completely before slicing.

Nota bene:

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If you like a sweeter, more tangy bread, closer to a cake, stir ¼ cup (85 ml) lemon juice in a saucepan with ½ cup (100 g) granulated sugar & heat over medium-low heat until the sugar is dissolved. Spoon the lemon syrup over the cake while it is still in the loaf pan.

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Please, don't forget to share photos of your cake.

Also please RT the recipe thread for others to enjoy.

Stay home, stay safe, wash your hands.

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