Freshly baked bread delights

Full Recipes Here:

1. Lemon Loaf Cake

Ingredients:

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest

¼ cup fresh lemon juice

½ cup whole milk

1 teaspoon vanilla extract

For the Glaze:

1 cup (120g) powdered sugar

2 tablespoons fresh lemon juice

Instructions:

Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper. In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract. Alternately add the flour mixture and milk, starting and ending with the flour, mixing just until combined.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.

Slice and enjoy!

2. Blueberry Lemon Loaf Recipe

Ingredients:

For the Loaf:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tbsp lemon zest (from about 2 lemons)

2 tbsp fresh lemon juice

½ cup milk (or buttermilk for extra moisture)

1 tsp vanilla extract

1 cup fresh or frozen blueberries (if using frozen, don’t thaw)

1 tbsp flour (to coat blueberries, prevents sinking)

For the Lemon Glaze:

½ cup powdered sugar

1 tbsp fresh lemon juice (adjust for desired consistency)

Instructions:

Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper. In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes).

Beat in the eggs one at a time. Mix in lemon zest, lemon juice, and vanilla extract.

Alternately add the flour mixture and milk, starting and ending with the flour. Mix until just combined (don’t overmix!).

Toss the blueberries in 1 tbsp flour (this prevents sinking). Gently fold them into the batter.

Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. In a small bowl, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

Slice and enjoy with tea, coffee, or as a refreshing dessert!

3. Hawaiian Banana Bread

Ingredients:

2 ripe bananas, mashed

1 cup crushed pineapple, drained

½ cup unsalted butter, melted

1 cup sugar

2 large eggs

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp salt

1 cup shredded coconut

½ cup chopped macadamia nuts (optional)

1 tsp vanilla extract

Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan or line with parchment paper.

In a large bowl, whisk together mashed bananas, pineapple, melted butter, sugar, eggs, and vanilla until smooth.

In a separate bowl, whisk flour, baking soda and salt.

Gradually mix the dry ingredients into the wet ingredients. Gently fold in coconut and macadamia nuts.

Pour batter into the loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm with butter or honey. Store in an airtight container at room temp for 3 days or in the fridge for a week. Freeze slices for up to 3 months!