Posts Tagged ‘Lemon’

Recipe: Lemon Poppy Seed Loaf with Lemon Glaze

Apr
01
2009

Lemon Poppy Seed Loaf with a Lemon Glaze
This is the first time I tried making this type of cake/loaf, and let’s just say that it will now be one of my favourites. I got the base recipe from my Robin Hood Home Baking cookbook and did a few tweaks. You’ll only need one lemon for this recipe, but it sure packs quite the punch in flavour!

Ingredients:

Loaf
1/3 cup butter, softened
1 cup granulated sugar
1 1/2 cup of all-purpose flour
2 eggs
1/2 cup milk
1 1/2 tbsp lemon juice (about half a lemon)
1 1/2 tsp baking powder
1 tbsp grated lemon zest (about one lemon)
1/2 tsp salt
2 tbsp poppy seeds

Lemon Glaze
1 1/2 tbsp lemon juice (about half a lemon)
1 cup confectioner’s sugar
1/2 tsp vanilla

Directions:

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, cream together the sugar and butter with an electric mixer until fluffy. Add eggs and lemon juice. Combine well.
  3. In a separate bowl, mix together the flour, baking powder, lemon zest and salt. Gradually add to the creamed mixture alternately with the milk, beating lightly after each addition. Stir in poppy seeds and spread into a greased 9-inch loaf pan.
  4. Bake for 1 hour or until a toothpick comes out clean when inserted. Remove from oven and let cool for about 15 minutes before removing from the pan and onto a lined wire rack.
  5. While the cake is cooling, prepare the lemon glaze by mixing the juice of 1/2 lemon in aLemon Poppy Seed Loaf bowl with the vanilla, then gradually adding the confectioner’s sugar until well-dissolved (if mixture is too stiff add some more lemon juice or a drop of water).
  6. With the loaf still warm, spread the glaze mixture over the top so that it gently drips down the sides of the loaf (this is where lining your counter with paper town or parchment paper below your wire rack will come in handy).
  7. Cool completely (glaze will harden) and serve.

Recipe: Lemon-Garlic Butter Shrimp Skewers

Aug
25
2007

Shrimp SkewersI had a great BBQ last weekend. Here is a recipe for one of the tasty items I cooked on the grill.

Prep Time: 10 minutes + 1 hour of refrigeration
Yield: 6-8 servings

Ingredients:

2 pounds (2 frozen, 450g packages) of large, raw shrimp (peeled and deveined)
1/4 cup melted butter
1 tablespoon olive oil
3 tablespoons lemon juice
1/4 cup of fresh, chopped basil
4 cloves minced garlic
1 small can of pineapple tidbits (drained)

wooden skewers

Directions:

  1. If you’re using frozen shrimp, place them in a colander and run cold water over them for about 5 minutes, until defrosted. Peel and discard the shells.
  2. With a spoon, mix the melted butter, olive oil, lemon juice and garlic in a large bowl. Gradually stir in the basil.
  3. Add the shrimp to the marinade, coating well. Cover with plastic wrap and place in the refrigerator for about 1 hour.
  4. Preheat your greased grill or barbecue to medium heat.
  5. Thread about 3-5 shrimp on each skewer, alternating with pineapple tidbits.
  6. Grill for approximately 5 minutes, turning once, until the shrimp turn pink.
  7. Remove shrimp from the grill and place on a platter. You can garnish with lemon slices to squirt on the shrimp. Enjoy!