Fresh Milled Flour Lemon Lime Cake & Citrus Syrup скачать в хорошем качестве

Fresh Milled Flour Lemon Lime Cake & Citrus Syrup

Lemon Lime Loaf Cake Cake • 256g (2 cups) soft white freshly milled flour • 1 tsp aluminum-free baking powder • 1/2 tsp baking soda • 1/2 tsp Redmond Real Salt • 1/2 cup melted butter, cooled • 1 1/2 cups sugar • 3 large eggs • 1/4 cup fresh lime juice • 3/4 cup buttermilk or sour cream (see note) • 1 Tbsp lemon extract Citrus Syrup • 1/3 cup lime or lemon juice • 1/3 cup sugar Preheat your oven to 325°F and prep a loaf pan with oil and flour (or homemade goop). In a medium bowl, whisk together the freshly milled flour, baking powder, and salt. Set aside. In the bowl of your mixer, blend the sugar and cooled melted butter until combined. Add the eggs one at a time, mixing after each addition. Pour in the lime juice and your buttermilk or sour cream. Slowly add the dry ingredients, then mix in the lemon extract. Stir just until the batter is smooth and silky. Pour into your prepared pan and gently tap it on the counter to release any air bubbles. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf rest in the pan for 10 minutes, then invert onto a cooling rack. To make the citrus syrup, warm the juice and sugar in a small saucepan over medium-high heat until the sugar dissolves. Continue stirring and simmering for about 3 minutes. Brush or pour the warm syrup over the loaf while it’s still warm. If you want extra citrus soak, poke a few small holes on top and let the syrup seep in. Note: If you’re swapping in sour cream for buttermilk, whisk 3/4 cup sour cream with 1/4 cup milk or water until it thins to a buttermilk-like consistency. Recipe adapted from NordicWare #redmondrealsalt #ordicware #jubileeloafpan #aluminumfreebakingpowder #freshmilledflour #lemonlimeloafcake #howtoswapbuttermilkforsourcream #freshlymilledflour #wholegrainbaking #citrusloaf #fallbaking