lemon

Bready or Not Original: Greek Yogurt Lemon Bundt Cake

Posted by on Jul 29, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | 0 comments

This Greek Yogurt Lemon Bundt Cake bakes up fluffy and light, with a fresh tang of lemon.

Bready or Not Original: Greek Yogurt Lemon Bundt Cake

I’m not going to lie: this cake is going to dirty a lot of dishes, including two large bowls. The extra work makes for delicious results, though.

Bready or Not Original: Greek Yogurt Lemon Bundt Cake

The texture of this cake is what makes it special. The Greek yogurt adds moisture, while the six eggs–with whites separated and beat to stiff peaks–adds a lot of loft.

Bready or Not Original: Greek Yogurt Lemon Bundt Cake

My batter bowl ended up being full to the top and tricky to mix. I was worried that my bundt pan would overflow during baking and kept an eye on it, but it ended up being fine. Even so–be wary of your own pan.

Bready or Not Original: Greek Yogurt Lemon Bundt Cake

The baked cake is fancy and simple all at once. This needs no glaze. A sprinkling of confectioners’ sugar makes the cake prettier without adding any heavy sweetness.

Bready or Not Original: Greek Yogurt Lemon Bundt Cake

This cake is great for travel, either sliced or whole, because there’s nothing about it that can melt or ooze. I imagine it freezes well in slices, too, but I didn’t try that with this particular cake.

Bready or Not Original: Greek Yogurt Lemon Bundt Cake

Bready or Not Original: Greek Yogurt Lemon Bundt Cake

This big cake bakes up with a light, fluffy crumb thanks to stiff egg whites folded in with the rest of the batter. Sure, making this dirties a lot of dishes, but the end result is delicious! This is a great cake for travel, either whole or in slices, as it can neither melt or ooze.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, lemon
Author: Beth Cato

Equipment

  • 10-cup minimum bundt pan or tube pan

Ingredients

  • 3 cups cake flour or substitute 3 cups all-purpose flour with 6 Tablespoons removed
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 large eggs room temperature, separated
  • 2 cups white sugar
  • 1 cup unsalted butter (2 sticks) room temperature
  • 2 medium lemons finely grated and juiced
  • 1 cup Greek yogurt plain or vanilla
  • confectioners' sugar optional, to dust over finished cake

Instructions

  • Preheat oven at 350-degrees. Grease and flour the bundt or tube pan.
  • In a bowl, stir together the flour, baking soda, and salt. Set aside.
  • In a large bowl, beat egg whites until soft peaks form. Slowly add in 1/2 cup of the white sugar and continue beating until stiff, glossy peaks form. Their mass will increase immensely.
  • In another large bowl, beat together the butter, remaining 1 1/2 cups white sugar, egg yolks, 1 Tablespoon lemon zest, and 3 Tablespoons lemon juice. If using electric mixer, beat on medium until everything is creamy and pale yellow, which takes about 3 to 5 minutes.
  • Add the dry mixture to the yolk bowl, alternating with the addition of the Greek yogurt, until both are incorporated. Gently fold in the egg whites; this will create an enormous amount of airy batter.
  • Pour and scoop into prepared pan. Bake for 50 to 60 minutes; if the pan is full to the top, keep an eye on it in case it overflows. Cook until the middle passes the toothpick test. Let cool for 10 minutes, then invert cake onto a wire rack to completely cool.
  • Store beneath a cake dome or otherwise covered, at room temperature. Before serving, dust with confectioners' sugar, if desired.

OM NOM NOM!

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    Bready or Not Original: Golden Syrup Snack Cake

    Posted by on Jun 17, 2020 in Blog, Bready or Not, breakfast, british, bundt, cake, lemon | Comments Off on Bready or Not Original: Golden Syrup Snack Cake

    Golden Syrup Snack Cake! This delicious, sticky, sweet-but-not-too-sweet cake delivers a taste of the UK wherever you may live.

    Bready or Not Original: Golden Syrup Snack Cake

    I see golden syrup all the time in British recipes. I debated trying those recipes, but wondered if I could finagle some kind of American equivalent to golden syrup. Nope.

    Bready or Not Original: Golden Syrup Snack Cake

    Accept no substitutes. Golden syrup is kinda between honey and maple syrup, but has its own unique kind of sweetness. The good news is, if you’re in America, it can be found on the shelf in grocery stores. I live in the boonies on the far western fringe of Phoenix, and I can even find it here… though it is kind of expensive.

    Bready or Not Original: Golden Syrup Snack Cake

    The grocery gods did smile upon me, though. I scored TWO bottles of Lyle’s Golden Syrup for half off in the clearance area. I actually squealed out loud.

    Bready or Not Original: Golden Syrup Snack Cake

    This cake has a soft, tender crumb that is gently sweet throughout. The glaze of extra syrup brushed on top adds a perfect finish. This is the perfect treat to serve up for a binge-watch of British telly!

    Bready or Not Original: Golden Syrup Snack Cake

    Recipe heavily modified and converted in measurement from a recipe found at the BBC.

     

    Bready or Not Original: Golden Syrup Snack Cake

    Golden Syrup originates in the United Kingdom and can be found in American supermarkets on the international aisle. Accept no substitutes; it has a unique sweet taste.
    Course: Breakfast, Dessert, Snack
    Cuisine: British
    Keyword: cake, golden syrup
    Author: Beth Cato

    Equipment

    • 8x8 or 9x9 pan

    Ingredients

    Cake

    • 1/2 cup unsalted butter 1 cube
    • 1/2 cup turbinado or other raw sugar
    • 3/4 cup golden syrup such as Lyle's, but not the squeeze bottle version
    • 1 3/4 cup all-purpose flour
    • 1 large egg
    • 2 teaspoon baking powder
    • 1 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 2/3 cup milk or half & half

    Glaze

    • 2 Tablespoons golden syrup

    Instructions

    • In a large pot, heat butter, golden syrup, and turbinado sugar until melted and combined. Set aside to cool.
    • Preheat oven at 325-degrees. Line an 8x8 or 9x9-square cake pan with foil and apply nonstick spray or butter.
    • In a bowl, whisk together the egg and milk. Mix with the contents of the large pot.
    • Into this pot, add the baking powder, ground ginger, and salt, followed by the flour. Pour into the prepared pan.
    • Bake for 40 to 50 mins, until the middle passes the toothpick test. Measure the golden syrup for glazing into a bowl and brush it atop the warm cake.
    • Let cool at least 20 minutes before slicing. Store covered by foil or sliced up in a sealed container at room temperature.

    OM NOM NOM!

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      Bready or Not: Lemony Glazed Shortbread Bars

      Posted by on May 6, 2020 in Blog, Bready or Not, cookies, lemon | Comments Off on Bready or Not: Lemony Glazed Shortbread Bars

      April’s lemon theme lingers into May with this week’s luscious Lemony Glazed Shortbread Bars.

      Bready or Not: Lemony Glazed Shortbread Bars

      These things rely fully on lemons, no bottled lemon extract or flavor required. Get a lot of lemons. You need 6, maybe 7 medium or small lemons, or 4 giant lemons. Better to have leftover zest or juice rather than not enough.

      Bready or Not: Lemony Glazed Shortbread Bars

      This dough is incredibly fun to work with, too. Thanks to the cornstarch with the flour, the result is soft and pliable like Play-Doh.

      Bready or Not: Lemony Glazed Shortbread Bars

      Most recipes I post that include glaze require the baked good to be completely cool first. Not so here. Make the glaze as soon as the dish is baked and put it on promptly. That means the glaze melts a bit after it’s spread on top, fusing with the bars.

      Bready or Not: Lemony Glazed Shortbread Bars

      With so much lemon infused into these bars, these things ends up smelling so summer and fresh, and the taste…! If you love lemon, these shortbread bars are totally for you.

      Bready or Not: Lemony Glazed Shortbread Bars

      These lovely bars are infused with lemon flavor. A lot of lemons are required. Read the ingredients list carefully, as zest is needed in the dough while juice is needed in both the dough and glaze. Make sure there is enough.
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: bars, cookies, lemon, shortbread
      Author: Beth Cato

      Ingredients

      Bars

      • 3 cups all-purpose flour
      • 1/3 cup cornstarch
      • 1 1/4 cups confectioners' sugar
      • 1/4 cup finely shredded lemon zest from 4 giant lemons or about 6 large lemons
      • 1 1/2 cups unsalted butter 3 sticks, room temperature
      • 1 Tablespoon lemon juice
      • 1/2 teaspoon salt
      • 1/2 teaspoon vanilla extract

      Glaze

      • 2 1/2 cups confectioners' sugar
      • 3 Tablespoons lemon juice
      • 1 Tablespoon light corn syrup
      • 1/2 teaspoon vanilla extract use clear extract if available, as regular will tint glaze a bit

      Instructions

      • Preheat oven at 300-degrees. Line a 13x9 pan with foil and apply nonstick spray or butter.
      • In a bowl, sift together flour and cornstarch; set aside.
      • In another bowl, combine the confectioners' sugar and lemon zest. Using fingers, break apart the zest within the sugar to distribute the threads and release the oils. The result should be more yellow in coloration and quite fragrant.
      • In a big bowl, beat together the butter, lemon juice, salt, and vanilla extract until it becomes creamy, scraping bowl as needed. Gradually mix in the sugar and zest. Slowly work the flour/cornstarch mix into the big bowl. The dough should become pliable and cling together, until it can be formed into a ball.
      • Press dough evenly into the pan. Bake for 40 minutes.
      • Immediately make glaze. Stir together everything to form a thick, spreadable glaze; thicken with more sugar, if necessary, or add extra lemon juice or water to loosen it. Spread glaze over bars.
      • Cool completely, stashing dish in fridge to speed process if desired.
      • Use foil to lift contents onto a cutting board. Slice into bars. Store in a sealed container, with waxed paper between stacked layers, either at room temperature or in the fridge. Keeps for at least 2 days.

      OM NOM NOM!

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        Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

        Posted by on Apr 29, 2020 in Blog, Bready or Not, breakfast, lemon, pie | Comments Off on Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

        To finish off Lemon Month, I present a Lemon Frangipane along with a bonus recipe for Shortcrust Pastry.

        Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

        What is frangipane? It’s a sweet filling made from almonds. It can be used in cookies, pastries, or–in this case–a shortcrust pie crust.

        Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

        The nutty flavor of frangipane isn’t upfront in this recipe. This one is really all about lemony freshness, which happens to complement frangipane nicely.

        Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

        The shortcrust recipe is a good, basic pie crust recipe, one that is doable even for beginning bakers. The dough can be made days or weeks in advance.

        Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

        I first encountered frangipane on the Great British Bake Off. Since I associated it with fancy bakes, I was a bit intimidated about trying it myself, but this recipe makes it straightforward.

        Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

        The end result is a lemony fresh frangipane with a crisp, delicious homemade crust. A crust that, thanks to being blind-baked first, should not have a soggy bottom.

        Bready or Not Original : Sweet Shortcrust Pastry

        This recipe can be made ahead of time and stashed in the freezer for days or weeks, or wrapped up in the fridge for days until ready to be blind-baked. The amount of dough is adequate to fill a 9-inch pie plate (NOT deep dish) or small tart/quiche pan.
        Course: Breakfast
        Cuisine: European
        Keyword: pie
        Author: Beth Cato

        Equipment

        • food scale
        • parchment paper
        • pie weights

        Ingredients

        • 225 grams all-purpose flour
        • 4 Tablespoons confectioners' sugar
        • 150 grams cold butter cut into small cubes
        • 1 large egg beaten
        • 2 Tablespoons cold water plus more as needed

        Instructions

        • Mix flour and confectioners' sugar in a large bowl. Add pieces of butter and rub in with fingertips to break into smaller, flatter morsels. Make a well in the middle and add the beaten egg and one tablespoon of water. Use fingers to work in a bit before adding the second tablespoon.
        • Work dough until it begins to lump together! Drizzle in tiny increments of additional water, if needed, to make it cohesive. The dough should be able to come together in a ball, not gluey.
        • Wrap dough in plastic wrap and stash in fridge for at least 20 minutes--or for a few days, or freeze until ready to use.
        • When ready to blind-bake crust, preheat oven at 375-degrees (180 C, Gas 5). Lightly grease pie plate.
        • Lightly flour work surface. Use rolling pin to roll dough into proper size for your pan, at about 1/2 cm thickness. Gently set dough into dish and press into place. Make sure excessive amounts of dough don't stick out over the edge but do NOT trim exactly to edge yet.
        • Cover the pastry surface with parchment paper. Use dried beans or other pie weights to completely fill plate. If using a 9-inch pie plate, bake for 20 to 25 minutes, until crust takes on a light golden color; for a smaller plate, reduce time and monitor color.
        • Use parchment to lift out pie weights. Use a knife to trim excess dough from edge to form a nice, neat line. Follow filling recipe from here on and bake again as necessary.

        OM NOM NOM!

          Bready or Not Original: Lemon Frangipane with Shortcrust Pastry

          Frangipane is a European delight that uses ground almonds to make a delicious pastry filling--in this case, a tart that is also full of lemony goodness. This recipe works with a basic 9-inch pie/quiche plate.
          Course: Breakfast, Dessert, Snack
          Cuisine: European
          Keyword: almond, lemon, pie
          Author: Beth Cato

          Equipment

          • 9-inch shallow pie/quiche plate

          Ingredients

          • 1 shortcrust pastry crust already partially baked
          • 2 Tablespoons lemon curd
          • 1/2 cup unsalted butter 1 stick, room temperature
          • 1/2 cup white sugar
          • 2 eggs room temperature
          • 1 1/3 cup ground almonds sifted
          • 2 1/2 Tablespoons all-purpose flour or substitute with extra ground almonds
          • 1 lemon zested and juiced
          • 1 Tablespoon lemon juice
          • 4 Tablespoons milk or half & half

          Instructions

          • Preheat oven at 375-degrees (190C, Gas 5).
          • Warm the lemon curd in the microwave for only 5-10 seconds, long enough to make it looser and more spreadable. Brush all over the bottom of the crust.
          • In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Add almond flour, flour, and lemon zest. Follow up with a tablespoon of lemon juice and the milk. Mix until just cohesive.
          • Pour filling into crust. Bake for 25 minutes, or until it passes the toothpick test in center. If parts of the filling uplift in crazy ways, worry not--it should even out as it cools.
          • Cool pan for an hour at room temperature for an hour to set. Cut into it then, or chill in fridge to enjoy later. Keep stored in fridge with foil covering.

          OM NOM NOM!

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            Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

            Posted by on Apr 22, 2020 in Blog, Bready or Not, breakfast, bundt, cake, cake mix, cheese galore, lemon | Comments Off on Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

            This is a simple-yet-fancy recipe that uses 1) cake mix, 2) a bundt pan, and 3) ends up tasting like a giant lemon Twinkie. YUM.

            Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

            This is one of those cakes that looks like it requires tons of works, but it really doesn’t. Because of the addition of fresh lemon and lemon curd, the chemical taste of cake mix is completely masked, too.

            Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

            The filling is an easy step, too. I hate piping, but it was not prob here. I used a gallon Ziploc, snipped off the corner, ta-da!

            Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

            This cake would be great for breakfast, brunch, snack, or dessert. Whenever, really.

            Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

            Make this when you have numerous people to share with. It’s just so, so tempting and delicious. Like Twinkies. BUT BETTER.

            Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

            This recipe is over halfway through my April of lemon recipes!
            Lemon Sour Cream Bundt Cake
            Glazed Lemon Ginger Bars
            Cranberry Lemon Biscotti
            Cream Cheese Stuffed Lemon Bundt Cake [today]
            Lemon Frangipane

            Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake [cake mix]

            Bready or Not Original: Cream Cheese-Stuffed Lemon Bundt Cake

            This Bready or Not Original recipe is super-easy with a fancy result that tastes like a giant lemon Twinkie!
            Course: Breakfast, Dessert, Snack
            Keyword: bundt cake, cake, cream cheese, lemon
            Author: Beth Cato

            Equipment

            • large bundt pan

            Ingredients

            Filling

            • 8 ounce cream cheese 1 box, softened
            • 1/4 cup white sugar
            • 1 large lemon zested and juiced

            Cake

            • 1/4 cup unsalted butter softened
            • 3 eggs room temperature
            • 1 box yellow cake mix
            • 3/4 cup lemon curd

            Glaze

            • 1 cup confectioners' sugar
            • 1 Tablespoon lemon juice
            • 1 Tablespoon lemon curd

            Instructions

            Make the filling

            • In a small bowl, mash together the cream cheese, white sugar, lemon zest and 1 Tablespoon of lemon juice; reserve the remaining juice for the glaze. Once the filling is combined, spoon it into a piping bag with large tip or a gallon Ziploc bag with the corner cut off.

            Make the cake

            • Preheat oven at 350-degrees. Apply nonstick spray to a large bundt pan.
            • In a big bowl, cream together the butter and eggs. Add the cake mix, scraping bottom of bowl as needed. Add the lemon curd, beating until mix turns fluffy.
            • Spoon about half the cake mix into the prepared pan. Pipe the filling in a circle around the top of the batter. Try to keep the filling from touching the sides. Add the rest of the batter on top and smooth it out.
            • Bake for 40 to 45 minutes, until the middle passes the toothpick test.
            • Cool on a wire rack about 20 minutes, then invert the cake onto a wire rack to completely cool.

            Make the glaze

            • Whisk together the confectioners' sugar, 1 Tablespoon lemon juice, and 1 Tablespoon lemon curd to form a thick yet oozy glaze. If necessary, add more juice or water to thin, or more confectioners' sugar to thicken. Drizzle atop cake.
            • Store under a cake dome or plastic wrap in fridge.

            OM NOM NOM!

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              Bready or Not Original: Cranberry Lemon Biscotti

              Posted by on Apr 15, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, lemon | Comments Off on Bready or Not Original: Cranberry Lemon Biscotti

              This lemon-themed month needs some breakfast food. How about some Cranberry Lemon Biscotti?

              Bready or Not Original: Cranberry Lemon Biscotti

              The lemon here isn’t hardcore. Zest throughout the dough adds freshness, and the dried cranberries are soaked in the juice to rehydrate. This gives the cranberries an especially pleasant zing.

              Bready or Not Original: Cranberry Lemon Biscotti

              For years, I was intimidated by biscotti, but now I enjoy coming up with a couple new recipes a year. Really, the trickiest thing about this is how sticky the dough is when it’s time to shape it.

              Bready or Not Original: Cranberry Lemon Biscotti

              I like the addition of white chocolate drizzle to add a touch more sweetness, but that’s optional.

              Bready or Not Original: Cranberry Lemon Biscotti

              The end result is a biscotti with a bright, sunny flavor that complements plump, tart cranberries, all in crispy, bready form that’s especially good dunked in coffee or tea!

              This recipe is midway through my April of lemon recipes!
              Lemon Sour Cream Bundt Cake
              Glazed Lemon Ginger Bars
              Cranberry Lemon Biscotti [today]
              Cream Cheese Stuffed Lemon Bundt Cake
              Lemon Frangipane

              Bready or Not Original: Cranberry Lemon Biscotti

              This biscotti is full of bright, sunny flavor complemented by plump, tart cranberries. They are especially good dunked in coffee or tea!
              Course: Breakfast, Snack
              Cuisine: Italian
              Keyword: biscotti, chocolate, cookies, lemon
              Author: Beth Cato

              Ingredients

              • 1 lemon
              • 3/4 cup dried cranberries
              • 2 cups all-purpose flour
              • 1 1/4 teaspoon baking powder
              • 1 teaspoon ground cinnamon
              • 1/4 teaspoon salt
              • 2 eggs
              • 3/4 cup white sugar
              • 1/3 cup vegetable oil
              • 1 teaspoon vanilla extract
              • 1 teaspoon lemon extract
              • 4 ounces white chocolate optional, to drizzle on top

              Instructions

              • Preheat oven at 350-degrees. Zest and juice lemon. Set aside zest, and soak cranberries in juice.
              • Line a large baking sheet with parchment paper.
              • In a medium bowl, mix together flour, baking powder, cinnamon, and salt. Set aside.
              • In a large bowl, beat eggs with white sugar. Add oil, vanilla extract, lemon extract, and zest. Gradually mix in the dry ingredients.
              • Drain lemon juice out of cranberries; discard juice. Fold cranberries into dough to equally distribute.
              • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
              • Bake for 20 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
              • Bake for another 20 to 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Biscotti should be golden and somewhat crisp.
              • Let biscotti sit out for anywhere from 30 minutes to several hours so that they can cool off and dry out even more.
              • If adding white chocolate on top, melt chocolate in microwave or on stovetop (keep in mind, white chocolate can burn fast!). Use a fork to drizzle chocolate, or dip an end of each biscotti into the chocolate. Let set again for an hour or so, then pack into sealed bags or plastic containers.
              • Biscotti can keep in sealed containers for as long as a month.

              OM NOM NOM!

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