RecipeRooster

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Ingredients
325F, 10" bundt pan - greased
1) 1 cup (226g) unsalted butter, room temp
1) 2 cups (370g) granulated sugar
2) ¾ cup (164g) sour cream 14%, room temp
3) 5 large eggs
4) 315g all-purpose flour
4) 2 tsp. (8g) baking powder
5) 3 tbsp. (48g) lemon juice
5) 1 tbsp. (6g) lemon zest (3)
5) 2 tsp. vanilla or almond extract
Glaze
6) 1 cup (120g) icing sugar
6) 2 tbsp. (32g) lemon juice
6) 1 tbsp. (16g) milk

In a mixing bowl, cream (1) unitl light and fluffy ~5-8min. Add (2) mix for 1min.

Add eggs (3) one at a time, sift in dry ingredients (4) then stir in (5).

Pour batter into pan and tap pans on work surface to elimiate any large air bubbles.

Bake at 325 for 60 minutes.

Let it cool before glazing.

oops! maybe I need to grease it heavy or use shortening next time.

Ingredients
350F, 9x5" loaf pan
1) 2 cup cake flour
(36g cornstarch) substitute
(258g all-purpose flour) substitute
1) ½ tsp. (4g) salt
1) 2 tsp. (8g) baking powder
2) 2 large eggs
2) ½ cup (88g) canola oil
2) 1 1/3 cup (246g) granulated sugar
2) 2 tbsp. (32g) lemon juice
2) ½ cup (118g) buttermilk
(7g vinegar) substitute
(111g whole milk) substitute
2) 1 lemon zest
3) 1 cup zucchini, grated
Glaze
4) 1 cup (120g) icing sugar
4) 2 tbsp. (32g) lemon juice
4) 1 tbsp. (16g) milk

Sift (1) and set aside.

In a bowl combine (2) stir in (3) then fold in dry ingredients (1).

Bake at 350F for 40-45 minutes.

While still warm, make glaze (4) and spoon over the bread.

Ingredients
355F, loaf pan
1) 1 cup (185g) granulated sugar
1) 3 (150g) large eggs
1) 1 ½ cup (88g) canola oil
1) 2 lemon zest (7g)
2) ¼ cup (55g) lemon juice
2) ¾ cup (186g) whole milk
3) 2 cups (280g) all-purpose flour
3) 1 tbsp. (14g) baking powder
3) 1 tbsp. (10g) poppy seeds

In a bowl combine (2) and set aside for 10min.

In a bowl combine (3) set aside.

In a mixing bowl mix (1)and (2) beat for 3-4min until pale. Fold in dry ingredients (3).

Bake at 355F for 55 minutes.