Lemon and Pecan Buttermilk Bread

Using more of that good lemon juice I froze from my friend's trees last summer, I found this recipe on Cooks.com.  Pretty yummy stuff with a nice cup of coffee.

LEMON AND PECAN BUTTERMILK BREAD

1 stick butter, softened
1 1/4 cup granulated sugar
3 eggs 
1 teaspoon vanilla 
1 Tablespoon lemon zest
1 Tablespoon lemon juice
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup chopped toasted pecans


Preheat oven to 350 degrees.  Spray a 9 inch loaf pan with Pam or Bakers Joy.  Beat butter and sugar for 3 minutes. Add eggs, one at a time, beating after each one. Beat in vanilla, lemon zest, lemon juice. Whisk together the flour and dry ingredients. With a wooden spoon, stir in half the dry ingredients.  Add half of the buttermilk.  Repeat and mix thoroughly with spoon until smooth.  Add pecans.  Pour into loaf pan and bake for 55 minutes until tested done.  Glaze with a mixture of 2 tablespoons lemon juice mixed with 1 cup powdered sugar.  Pour over loaf.

Lemony Cream Butter Cake

I haven't blogged in so long. I've had this recipe forever in my files to try and finally gave a try.  I found the recipe on this blog Blackjack Bake House when browsing through blogs.  A friend of mine had a bumper crop of lemons and I froze lots of juice.  Lemon is one of my favorite flavors.  I've made a lot of lemon desserts lately it seems.

LEMONY BUTTER CAKE

For the cake:

2/3 cup all purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 stick butter, melted and cooled slightly
2 eggs
1 Tablespoons lemon juice (about 1-2 lemons)
1/2 teaspoon vanilla
1 teaspoon lemon zest


Cream cheese filling:

8 ounces cream cheese, softened
3 Tablespoons butter, melted
1 egg
1 teaspoon lemon juice
1 teaspoon lemon zest
1 cup powdered sugar

Preheat oven to 325 degrees. Grease or spray a 9" springform pan with vegetable spray.
Make the filling -- In a large bowl beat the cream cheese on medium-high to high speed for about 5 minutes, until smooth and creamy.  Add powdered' sugar and beat for another 2 to 3 minutes. Add egg and beat until completely combined, about 1 minute. Add butter, lemon juice, lemon zest and vanilla.  Beat until completely combined, about 1 minute. Set aside.

Make the cake -- In large bowl, whisk together flour, sugar, baking powder and salt. Whisk in melted butter, eggs, lemon juice, vanilla extract and lemon zest until combined. Do not overmix.

Pour batter evenly into springform pan. Carefully pour filling mixture evenly over the cake batter to within about 1/2 inch of the edge of the pan. (The filling should cover all but the outer 1/2 inch, at which point the cake batter will be visible.)  Bake for about 35 to 40 minutes, or until the cake has puffed up and toothpick inserted near edge of cake comes out clean.