Lavender Lemon Loaf

IMG_7725

I love lemons!  I gravitate to any recipe, sweet or savory that has lemon in the ingredients.

My husband and I love to visit Delaware, especially Lewes!  We love to hop on the ferry and take mini trips (usually day trips or weekend getaways).  Since the pandemic started, we haven’t been able to go there.

Last Fall, we went to the Lewes farm market when we were there.  It was one of the last weekends they were having it.  We love to stroll around, buying different or unusual fruits and vegetables.  I purchased some culinary lavender (pictured below).  My mind immediately started thinking about different recipes that these bits of goodness could enhance.  I’ve used them in macarons, scones and blueberry lemon muffins.

IMG_7679
This smells and tastes so good! A little bit goes a long way:)!

I think the taste of lemon and lavender is heavenly!  This lemon lavender loaf is the perfect dessert.  It’s so refreshing!  My hubby and I had this for dessert tonight, and to be honest, I will be having this with my coffee tomorrow morning:).

Ingredients:

  • 2 sticks unsalted butter (226 grams), room temperature
  • 2 cups granulated sugar (400 grams)
  • 4 large eggs, room temperature
  • 1/3 cup grated lemon zest (about 3 large lemons)
  • 3 cups all-purpose flour (370 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup freshly squeezed lemon juice (60 grams)
  • 3/4 cup buttermilk, (180 grams), room temperature
  • 1 teaspoon pure vanilla extract
Ingredients for the Syrup:
  • 1/2 cup honey
  • 1/2 cup lemon juice
  • 1 tablespoon dried culinary lavender

Ingredients for Honey Lemon Glaze:

  • 1 cup confectioners’ sugar (120 grams)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon honey
  • 1 tablespoon lemon juice

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Grease and flour 2 (8½ by 4¼ by 2½-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Zest and juice lemons.  Put aside until ready to use.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

IMG_7670

Add the honey and lemon juice to a medium-sized saucepan. Stir to combine and bring to a boil over medium high heat. Reduce the heat and add the lavender. Simmer for about 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through a strainer to remove lavender.

When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon honey syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar, lemon zest, honey and lemon juice in a bowl.  Mix with a wire whisk until smooth.  Pour over the tops of the cakes.  Allow the glaze to drip down the sides of the cakes.

I hope you make this delicious lemon loaf.  If you do, please tag me @goodeatsbymimi on Instagram.  I would love to hear from you and see your pictures.

 

 

Madeleines

E975C629-1128-4F06-BA0F-A7675E903730

Are they a cookie or are they a cake?  They are actually little sponge cakes, and they are DEEEELICIOUS!!!

I have to confess; I have bought these before.  No, not in a French bakery, or any bakery for that matter.  I’ve purchased them in one of our local grocery stores and I even bought them in, gulp…Home Goods!  I know, I know, what was I thinking?!!  They tasted like individually wrapped pound cakes.  Pound cake??  Wait…didn’t I say they were little sponge cakes?!!  They are when you make them yourself:).

As we are getting through these days quarantined in our homes it can be stressful and make us anxious!  We have been praying for our friends and family, reading God’s Word, Facetiming our adorable grandchildren,  taking walks, doing home workouts,  playing board and card games, doing 1000 piece puzzles (and extremely difficult 500 piece puzzles!), and last, but not least, I have been baking!

As many of you know, I received a new Canon camera for Christmas.  I love taking pictures of my children and grandchildren, and food for my Instagram page and blog :).

My son recently sent me a link to Joanie Simon’s,  “The Bite Shot”.  So, I have been binge watching her YouTube videos and honing up on my photo skills.  So much fun!!! What have you been doing to help get you through your days?

I know everyone doesn’t have extra baking supplies, but when  you get a chance to make these, let me know by tagging me on Instagram @goodeatsbymimi.  I would love to see your pictures!

Stay safe my friends and God Bless!!

Ingredients:

  •  1 stick unsalted butter (113 grams) browned and cooled
  •  1 1/2 teaspoons pure vanilla extract
  •  1/2 teaspoon almond extract
  •  Zest of 1 lemon
  •  1 cup all purpose flour (120 grams)
  •  1 1/2 teaspoons baking powder
  •  1/2 teaspoon kosher salt
  •  3/4 cup caster sugar (150 grams)
  •  Confectioners’ sugar for dusting (this is optional)

Instructions: 

Place the butter in a heavy saucepan over medium heat.  Reduce heat to low once the butter has melted, and continue cooking until golden brown and the solids sink to the bottom of the pan.  This takes about 8-10 minutes.  Be careful because the butter can go from browned to burnt FAST!!  Remove the browned butter from the heat and pour into a bowl (make sure to get all those brown, flavorful bits from the bottom of the pan…yum!).  Add the extracts and zest to the browned butter and set aside to cool.

Whisk the flour, baking soda and salt in medium bowl and set aside.

Beat eggs on medium speed (using a whisk attachment).  Gradually add the sugar to the eggs while they are mixing.  Increase the speed to medium/high once all the sugar is incorporated.  Continue mixing until mixture is thick and very pale in color.  This takes about 8 minutes.

Fold in the flour mixture in three additions.  Do this gently so you don’t knock out all that beautiful air you just whipped into those eggs.  Stir this just until combined. Fold in the butter mixture until combined.

Cover batter and refrigerate for at least 2 hours.  The batter will get light and fluffy as it sits.  Don’t stir the batter before you scoop it into the pan(s).

Remove batter from refrigerator.  Preheat oven to 350°.  Grease pans with melted butter.  Place a scoop (I use a medium sized cookie scoop) of batter in the middle of each shell.  Let the batter spread on its own.

IMG_2930

Place pan in the oven and bake for 12 minutes or until centers spring back when touched.  The cakes will have a “belly” in the center (that’s how they are supposed to look).  Place extra batter back in the refrigerator until you are ready to bake the next batch.  I only have 1 pan so I have to bake them 1 batch at a time, but if you have 2 pans, you can bake them all at once.  This batter makes approximately 24 Madeleines.

699DCE3F-2BBE-4C1A-9B26-F755765F95DB
Look at those beautiful “bellies”!

Remove from the oven and invert onto  a cooling rack.  Cool slightly and dust with confectioners’ sugar.

IMG_2933

These are best eaten right away, but they can be kept in an airtight container at room temperature for a couple of days,  but I doubt they will last that long.

Enjoy these with a cup of coffee or tea…YUM!!!

77B6CC3C-4E2F-4E57-AE4C-FC1AB75855B3
Delicious, light and fluffy! Trust me, you are not going to get that in some store bought Madeleine!!

 

 

 

 

Meyer Lemon Curd

6BC4D12C-AC1E-4D03-9AA6-3A5EE9FE8F42
“If life gives you Meyer lemons, make this lemon curd, and you’ll be glad you did!” Mary Penn

I love all things lemon and this lemon curd is no exception!

In the past couple of years I have seen Meyer lemons in  grocery stores. Curious, I purchased some, and boy oh boy, these things are on a whole new scale of deliciousness!! The taste is not quite as tangy as regular lemons.

I did some research to find out about these new little “rays of sunshine” that came into my life.  Apparently, they are a cross between a lemon and a mandarin orange (this really sets them apart in taste!).   The skin is much smoother and shinier than a regular lemon.  It’s a darker yellow color inside and out.  Because they are sweeter than a regular lemon, the uses for this lemon are endless.  They can be squeezed over salads, poultry and fish, but because of their sweeter taste, the outcome will be different (in a good way!).

2E53A10E-57AF-4E2A-8BDE-0DA525C47AE1

Don’t get me wrong, I still have a love for regular lemons (I’m referring to Lisbon and Eureka lemons, which are the two most common varieties found in our grocery store’s produce section).  They are delicious with their bright sunny skin and tangy yellow pulp that makes you pucker!

IMG_1078
My daughter when she was five (she’s 30 now).

Meyer lemons were introduced to the United States from China in the early 20th century by a man named Frank Meyer (hence the name “Meyer” lemon). Thanks Wikopedia!

That being said, this curd is a real deal changer!  It tastes sweeter and the color is brighter.This is my go to lemon curd now and if you make this, I know it will be yours too!

This lemon curd has a beautiful texture and is perfect as a filling for your baked goods.  It has a thicker consistency than any curd I’ve made before.  Coming from someone who loves to have a lemon filled doughnut or cake, this is THE ULTIMATE FILLING! (sorry for all caps, but I am very passionate about this curd).

I hope you try this recipe (it’s easy peasy lemon squeezy)!  If you do, tag me on Instagram @goodeatsbymimi . I would love to see your photos!

Ingredients:

  • 3 eggs (room temperature)
  • 3 egg yolks (room temperature)
  • ¾ cup granulated sugar
  • ½ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons butter

Instructions:

Zest one Meyer lemon. The Curd is going to cooked in a double boiler. I make mine in a heat proof bowl placed over a pan with about an inch of water in the bottom.

Whisk together the egg yolks, eggs, sugar, lemon juice and zest in a large bowl.  Cook the mixture over barely simmering water, (make sure the water isn’t touching the bowl). Whisk constantly, until the lemon mixture thickens and reaches 170°F (76°C) on an instant-read thermometer. This takes about ten minutes.  The mixture will be get foamy (that’s the way it’s supposed to be).

Remove bowl from the simmering water pot.  Strain the curd into a bowl. Immediately whisk in the butter until the mixture is smooth and emulsified.

Transfer to 2 small jars.  This curd can be stored in the refrigerator for up a week, but I doubt it’s going to last that long! I like to eat it right out the jar with a spoon…yes, it’s that good!