what i baked today: lemon bread cake recipe
Original recipe, from the lovely Ramshackleglam: Lemon Bread
The recipe is copied below, with my substitutions added. The substitutions lighten the recipe up, but don't take away from the flavor: This lemon-bread-cake turned out moist, sweet, tart, and totally delicious:
LEMON BREAD
What you need:
1 cup white sugar ***3/4 cups raw sugar
6 tbsp shortening or butter ***6 tbsp vegan shortening
2 eggs **1 egg, and 2 egg whites
1 1/2 cups flour ***1 1/2 cups oat or whole wheat flour
1/4 tsp salt
2 tsp baking powder
1/2 cup milk ***1/2 cup rice milk
1 oz grated lemon zest
For glaze:
Juice of 1/2 lemon
1/4 cup sugar ***1/4 cup rice syrup
1/2 tsp grated lemon zest (you can also use a little orange zest here to mix it up)
What you do:
1. In a small bowl, combine all dry ingredients.
2. In a larger bowl, cream butter and sugar. Add the eggs one at a time, mixing well between additions, and then gradually add the dry ingredients.
3. Stir in the milk and the grated lemon zest until well-blended.
4. Pour batter into a greased loaf pan and bake 45-50 minutes at 350F.
5. When the bread is done, combine the ingredients for the glaze in a small bowl and mix well. Pour over loaf and let cool slightly before serving.
