Month: January 2018

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Moist Lemon Loaf Cake

A cake is not lemon cake if it is not lemony enough.This cake is a great dessert with abundance of lemon flavor, it’s moist and really easy to make. If you like lemon, then this is for you!

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Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Author LDS's Mom

Ingredients

  • Zests of 2 lemons
  • Juice of 2 lemons (about 1/3 cup)
  • 1 oz instant lemon pudding powder
  • 4 oz cream cheese at room temperature
  • 1 cup granulated sugar
  • 1 ยฝ stick (ยพ cups) unsalted butter softened at room temperature plus extra to butter the pan
  • 1 ยฝ cups all purpose flour
  • ยฝ tsp baking powder
  • ยฝ tsp baking soda
  • ยฝ tsp salt
  • 1 tsp vanilla
  • 3 eggs

Lemon frosting

  • 1 cup powdered sugar
  • 3 to 4 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350ยฐF.
  2. In a bowl, mix the dry ingredients such us flour, baking powder, baking soda, salt and instant lemon pudding powder. Set aside.
  3. In another bowl, cream together, butter. Sugar and cream cheese for about 2 to 3 minutes. You can use a wooden spoon or a stand mixer.
  4. Add vanilla and eggs one at the time. Make sure to mix between the eggs.
  5. Squeeze in the juice of two lemons and add the zests, then mix well.
  6.  Pour in the dry ingredients and mix until just combined.
  7. Slightly butter an 8โ€ x 4โ€ loaf pan(used in this recipe) or a 9โ€x5โ€ loaf pan.
  8. Pour the batter in the loaf pan. Since the batter is thick, try to smooth out the surface with a spoon to make it even.
  9. Bake for 1 hour or until a toothpick comes out clean if inserted in the middle of the cake. You may need to cover the cake with aluminum paper in the last 15 minutes, if it starts to brown.
  10. Let cool completely.
  11. Mix the frosting ingredients, make sure to add lemon juice one spoon at the time, until obtain a smooth texture.
  12.  Once the cake is cooled, pour the frosting on top, and spread it evenly. Let it set.
  13.  Enjoy.
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Homemade Mexican Bolillos

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Cuisine Mexican
Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings 8
Author LDS's Mom

Ingredients

  • 3 ยผ cups all purpose flour plus extra to work the dough
  • 1 ยฝ cups warm water
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 ยฝ tsp active dry yeast
  • 1 tbsp olive oil plus extra for greasing (the bowl and other).
  • 1 tbsp melted unsalted butter

Instructions

  1. Put the yeast and sugar in ยฝ cup of warm water. Let activate for 1 to 2 minutes.
  2. In a large bowl, mix together, flour, salt, 1 tablespoon of  olive oil, yeast mixture and the rest of the water.
  3. You can knead the dough with hands for about 15 minutes or until itโ€™s smooth. If you use a stand mixer with a dough hook attached, knead the dough for 5 to 10 minutes on speed 2.
  4. Put the soft dough in a slightly oiled bowl. Turn the dough in that bowl to make sure that all its sides are slightly coated with oil, then cover it with a plastic wrap and a clean kitchen towel.
  5. Let dough rise for 1 hour or until the size is doubled. It may take less than an hour, it depends of the temperature of your kitchen.
  6. Put dough on a  working board and punch it with your fist to deflate it, then  knead briefly.
  7. Take small portions of the dough, the size of a mandarin, and roll it in a ball. Continue with the rest of the dough. You should have approximately about 8 balls. Put the balls in a slightly greased large plate and let them rest for about 15 minutes, covered with greased plastic wrap.
  8. Dust your working board with flour and roll each small dough ball into a Bolillo form. To have that bolillo form, flatten each ball with hands into a disc form then fold a part of the disk toward you, to the middle and press with fingers to seal it. Fold the other part to the end then seal it with fingers. Roll the dough back and forth gently around the edges to form the bolillo ears.
  9. Place Bolillo dough in a greased baking sheet.
  10.  Cover with a greased plastic wrap and let rise for about an hour or may be less until its size is double, it depends again of the temperature of your kitchen.
  11. Preheat oven to 450 ยฐF and place a metallic tray in the bottom rack of the oven.
  12. Make a deep cut in the middle of each bolillo by slicing each with a sharp knife.
  13.  Spray the Bolillos with warm water.
  14. Pour cold water, about 1 and 1/2 cup in the hot metallic tray to create steam, in order to get that crunchy crust. and bake the bolillos in the middle rack.
  15.  Bake for 20 to 25 minutes or until golden.
  16. Brush each Bolillo with melted butter, that will give them that shiny golden color.
  17.  Enjoy.

 

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