Tag: Summer Baking

Lemon & Raspberry Pound Cake

Categories Desserts, RecipesLeave a Comment on Lemon & Raspberry Pound Cake

I was home a few weekends ago, and my mom kept talking about how she wanted a pound cake. I love a good loaf cake, especially in the summer when bright flavors can be added. I decided to switch it up and go with a lemon and raspberry combo. I wanted something extra tart with this heat wave we have been having. Shout out to YEY Food for the recipe.

Ingredients

Pound Cake:

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon grated lemon zest (from about 2 lemons)
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries

Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Let’s Get Baking

Full transparency: when making this cake, I missed ingredients and had to remake it. Do not be like me and make sure to read the instructions!

Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside. Zest your lemons and rinse the raspberries.

In a large bowl, using an electric mixer, cream together butter + sugar until light yellow and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together flour + baking powder + salt. Add dry ingredients to wet ingredients and alternate with milk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in lemon zest and fresh raspberries. Do not overmix, or the raspberries will break down.

Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5-10 minutes, then remove from pan and place on a wire rack.

Lemon Glaze

In a small bowl, whisk together powdered sugar + lemon juice to make a thin glaze.

Once the cake is completely cool, drizzle the lemon glaze over the top.

Eat immediately or wrap tightly in foil/plastic wrap and keep in the fridge.

Made with Love,

Hannah

    Dill & Lemon Sourdough Loaf

    Categories bread, Fermentation, Recipes, sourdough1 Comment on Dill & Lemon Sourdough Loaf

    I have so much dill in my garden now that I don’t know what to do with it! I usually plant it for my homemade pickles but I wanted to find ways to incorporate it into other dishes. I decided that adding dill to my sourdough loaf would be a perfect start to using up my harvest. All I could think about was making BLTs on homemade bread. I loved how the dill and lemon highlighted the sourness of the bread. This might be my new go-to summer loaf! I used Sourdough by Syd recipe on TikTok – I make the perfect loaf with it every time!

    Ingredients

    • 300g Water
    • 175g Active Sourdough Starter
    • 450g Bread Flour [I used bread flour and whole wheat just because I did not have enough bread flour]
    • 10g Sat
    • 1 Bunch of dill, chopped
    • 1 Lemon, zested

    Let’s Get Baking

    In a large bowl, combine 300g water + 150g active sourdough starter and whisk until fully incorporated.

    Then add in 450g of bread flour + 10g of salt. Mix well until there are no dry spots on the dough. The dough should be sticky. Cover with a damp towel and let sit on the counter for an hour.

    After the initial hour, uncover the dough and add in the dill + lemon. Now we begin stretch and folds. Wet your hands and place them underneath the dough, pull the edges of the dough up and fold them on themselves. Repeat on all sides of the dough. Once folded, cover the dough with the towel and repeat the stretches every hour until the loaf has doubled in size – the timing will vary. The dough will feel light, airy, and it will be less sticky when it is ready.

    Time to shape! On a place your dough on a floured surface. Pull out the edges of the dough to create a rectangle. Fold one side halfway into the rectangle and fold the other side over that. Roll the dough away from you, creating a log. Place your hands on the sides of the dough and begin pulling towards yourself to get rid of the seams and create a tighter ball. Prepare a bowl by placing a towel in the bowl and sprinkling flour on the towel. Place the dough ball upside down [or seam side up] into the prepared bowl. Cover with the towel and let it proof for one hour on the counter before moving it into the fridge overnight.

    Preheat the oven to 500°F and put your Dutch oven in the oven while it preheats. Place your dough on a piece of parchment paper and score the bread to release the steam. Carefully remove your Dutch oven once the oven has preheated and place your dough inside. Cover with the lid and bake at 500F for 20 minutes. After the initial 20 minutes, reduce the heat to 475°F and bake for another 25 minutes.

    Allow to fully cool before cutting into the dough – this is the hardest part! Then enjoy!

    I would love to hear about all the creations you make with this bread! What are your favorite dill recipes?

    Made with Love,

    Hannah

    Rhubarb & Strawberry Crumble Bars

    Categories Desserts, Recipes4 Comments on Rhubarb & Strawberry Crumble Bars

    Rhubarb does not get the hype that she deserves. I am still new to the rhubarb world, and I am kicking myself for waiting so long. I made Claire Saffitz’s rhubarb loaf a few years ago, and I am so excited to bake with it again. With Memorial Day coming up, I needed a dessert to share with my family, and I figured you could never go wrong with a dessert bar. I found these rhubarb crumble bars from Molly’s Home Guide, which I changed a bit by adding lemon zest and almond slices! If you like tart over sweet, then these are the desserts for you!

    Ingredients

    • 1¼ to 1½ cups rhubarb, cut into small pieces
    • 1¼ to 1½ cups strawberries, hulled and diced
    • 1 tablespoon lemon juice
    • Zest of 1 Lemon
    • 1 teaspoon vanilla extract
    • 2 tablespoons brown sugar
    • 2 teaspoons cornstarch
    • ½ teaspoon ground cinnamon
    • Pinch of salt
    • 12 tablespoons softened unsalted butter
    • ⅓ cup packed brown sugar
    • ¼ cup granulated sugar
    • 1⅔ cups plain flour
    • ¼ cup rolled oats
    • ½ teaspoon salt
    • ¼ cup chopped nuts (optional) – I used almonds

    Let’s Get Baking

    Preheat the oven to 375F

    Line a 8×8 square pan with parchment paper and set aside.

    In a large bowl, combine the diced rhubarb + strawberries + cornstarch + lemon zest + lemon juice + cinnamon + vanilla extract + salt + brown sugar. Mix well and set aside.

    Using a mixer, cream together the butter + brown sugar + white sugar until the mixture is light and fluffy. Slowly add in the flour + oats + salt, mixing until incorporated.

    Take 2/3 of the dough and place it into the prepared pan. Using your hands, press the dough evenly into the bottom of the pan to create the crust.

    Using a slotted spoon, transfer the fruit mixture into the pressed dough crust. Spread the fruit evenly over the crust.

    Mix together the remaining dough mixture with almonds (or nuts of your choice if using). Spring the crumble over the fruit layer, gently pressing it into the fruit mixture.

    Bake the bars for 35-40 minutes. The crumble on top should be golden brown. Remove from the oven and allow to cool before cutting.

    Enjoy warm or keep in an airtight container in the fridge for about 5 days.

    Made with Love,

    Hannah

    Blueberry & Lemon Pancake Bites

    Categories Recipes4 Comments on Blueberry & Lemon Pancake Bites

    I am a sucker for a lemon + blueberry combo, as we well know by the multitude of recipes I have using those two ingredients. This recipe is perfect for weekly breakfast meal prep, using one large bowl to mix up the ingredients. These also do well in the freezer for up to about 3 months.

    Ingredients

    • 2 Cups Protein Pancake mix
    • 1 Cup blueberries
    • 1 Lemon, zested and juiced
    • 2 Cups milk
    • 2 Eggs
    • 1/4 Cup Honey
    • 1 TBSP Vanilla

    Let’s Get Baking

    Preheat the oven to 400F.

    In a large bowl combine the pancake mix + milk + eggs + honey + vanilla and stir until combined. Add in the lemon zest + lemon juice + blueberries and gently stir until mixed in.

    Line a muffin pan with paper and pour the mixture into individual cups.

    Bake for 25 minutes, remove from heat and allow to cool.

    Store in an air-tight container in the fridge if they are going to be immediately eaten, or freeze up to 3 months.

    Made with Love,

    Hannah

    Sour Cherry Crumb Cake

    Categories Desserts, Recipes1 Comment on Sour Cherry Crumb Cake

    Young Hannah would be questioning me right now as I never was one to like fruits in my desserts. But then you turn 27 and all of a sudden you don’t mind it! This recipe comes from Bon Appetit and I made it a while back solely because the picture in the magazine looked so delicious and I had to see if it tasted just as good. Though this is a bit more of a summer recipe, in using fresh cherries, I used frozen cherries and it came out AMAZING. If you’re not normally a ‘fruit in dessert’ person, trust me on this one.

    A note from Bon Appetit: If you can’t find sour cherries, you can use sweet ones! Just reduce the sugar in the cherry swirl to 1/4 Cup and mix in the zest + juice of 1 lemon after it’s cooled.

    Ingredients

    Cherry Swirl

    • 1 1/2 lb Fresh Sour Cherries, pitted or frozen
    • 1/2 Cup Granulated Sugar
    • 1/2 TSP Diamond Crystal or 1/4 TSP Morton Kosher Salt

    Streusel

    • 1 1/4 Cups All Purpose Flour
    • 1 Cup Light Brown Sugar
    • 1/4 TSP Salt
    • 1 TSP Ground Cardamom [ I couldn’t find in my grocery store so I replaced with Nutmeg]
    • 1 TSP Cinnamon
    • 1/2 Cup Unsalted Butter, melted, slightly cooled

    Cake

    • 2 Cups All Purpose Flour
    • 1 TSP Baking Powder
    • 1 TSP Baking Soda
    • 1/2 TSP Salt
    • 1 Cup Granulated Sugar
    • 1/2 Cup Unsalted Butter, room temp
    • 2 Large Eggs
    • 1 Cup Sour Cream [ I used low-fat Greek yogurt]
    • 1/3 Cup Buttermilk
    • 2 TSP Vanilla Extract

    Let’s Get Baking

    Make the cherry swirl: in a medium saucepan bring the cherries + granulated sugar + salt to a boil. Cook, stirring often and smashing cherries with a wooden spoon, until they are softened and just coasted in Syria, about 15-20 min for fresh, 25-30 min for frozen. Let cool.

    Make the streusel: whisk flour + brown sugar + salt + cardamom + cinnamon in a medium bowl. Pour butter over and gently mix with a fork until just crumbs begin to form. Be careful not to overmix, set aside.

    Make the cake: preheat the oven to 350 F and line a 13×9″ baking pan with parchment paper, leaving an overhang on the sides.

    Whisk flour + baking powder + baking powder + baking soda + salt in a medium bowl to combine.

    Beat granulated sugar + butter in a bowl of a stand mixer with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes. Add in eggs one at a time.

    Mix in sour cream + buttermilk + vanilla. Reduce speed to low and add in the dry ingredients, mix until just combined. Using a rubber spatula, scrape down the sides of the bowl to incorporate everything.

    Scrape 2/3 of the batter into the prepared pan and spread into an even layer. Spread the cherry swirl over then top with the remaining batter. Top with the reserved streusel.

    Bake for about 35-40 minutes or until a tester comes out clean. Let cool in the pan for at least 30 minutes before cutting.

    Enjoy!

    Made with Love,

    Hannah

    Claire Saffitz’s Rhubarb Cake

    Categories Desserts, Recipes3 Comments on Claire Saffitz’s Rhubarb Cake

    SUMMER = RHUBARB SZN!

    I’m new to this rhubarb game, but from what I know of it, rhubarb can be tart, which is right up my alley. My mom and I were invited up to Maine to celebrate her friend’s husband’s birthday. I was digging through my cookbooks to figure out something good to bake and BAM, I come across this recipe from our girl Claire. As we know I love a recipe that features seasonal produce and so when I saw a rhubarb cake I was in! It is absolutely delicious, sweet and tart, and incredibly moist. Claire notes to bake this cake longer than you think & I totally agree, I would have baked mine an additional 10 minutes. For the life of me I could not find Demerara sugar that she calls for so I just used regular sugar.

    Ingredients

    You will need an 4 1/2 x 8 1/2 in loaf pan

    • 1 LB (454g) Rhubarb Stalks
    • 1/2 TSP Baking Soda
    • Butter & Demerara Sugar for the pan
    • 1 3/4 (228g) Cups All Purpose Flour
    • 2 1/2 TSP Baking Powder
    • 3/4 TSP Salt
    • 1 1/4 Cup Granulated Sugar
    • 1 Stick Unsalted Butter, melted and cooled
    • 2 Large Eggs
    • 1 1/2 TSP Orange, finely grated
    • 1/3 Cup Plain Whole-Milk Greek Yogurt
    • 1 TSP Vanilla Extract
    • Demerara Sugar for sprinkling on top [I used regular sugar]

    Let’s Get Baking

    Preheat the oven to 350F and coat the pan with butter. Line with parchment paper and sprinkle sugar on the bottom.

    Choose the thinnest rhubarb stalks, or trim accordingly, making about 4-5 pieces that are about 8 1/2 in in length. Set these pieces aside.

    Chop up the remaining rhubarb into 1/2 in pieces. Transfer 227g into a small sauce pan and set aside the remaining 113g to fold into the batter later.

    Add 1 TBSP water to the saucepan and cook the chopped rhubarb over MED heat, stirring often and mashing with the back of a wooden spoon, until the pieces have broken down. Claire notes the mixture should begin to resemble applesauce, which will take about 5-7 minutes. Remove from heat and set aside to cool. Once the mixture is cooled, stir in the baking soda, it will bubble and turn a grayish color which is normal! Set mixture aside.

    In a medium bowl, whisk the flour + baking powder + salt, set aside.

    In a large mixing bowl, whisk together the granulated sugar + melted butter + eggs + orange zest. Whisk in the yogurt, vanilla, and rhubarb mush until smooth. Scrape the bowl as needed until all the dry ingredients disappear. Switch to a flexible spatula and fold in the remaining 113g of chopped rhubarb into the batter.

    Scrape the batter into the prepared pan and smooth the top. Place the reserved rhubarb stalks over the top of the batter in parallel lines. Sprinkle with Demerara sugar [ or regular sugar] and bake for 60 minutes. Reduce the temp tp 325F and cook for an additional 30-40 minutes or until the cake tester comes out clean. Tent the top with foil if it starts to get too brown.

    Let cool for 20 minutes in the pan before removing it from the pan and letting it cool completely.

    If you’re a rhubarb person, trust me you’ll love this!

    Made with Love,

    Hannah