Lemon Loaf With Berries And Cream
- 3 lemons
- 2 eggs
- 2/3 cup buttermilk
- 2/3 cup extra virgin olive oil
- 1/2 teaspoon lemon extract
- 1 cup rolled oats coarsely ground*
- 1 cup unbleached all-purpose flour
- 1/2 cup organic cane sugar
- 1/3 cup turbinado sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup organic cane sugar
- 5 cups mixed berries fresh, such as strawberries, blueberries, raspberries, and/or blackberries
- whipped cream
- Preheat oven to 350 degrees F. Grease an 8-inch loaf pan. Line the pan with parchment paper; set aside. Finely shred zest from 1 lemon. Cut zest from one of the remaining lemons into thin strips; set aside. Juice the lemons (you should have about 9 tablespoons). In a large mixing bowl whisk together the eggs, buttermilk, oil, extract, finely shredded zest, and 2 tablespoons lemon juice. Add the oats, flour, 1/2 cup organic cane sugar, 1/3 cup turbinado sugar, baking powder, baking soda, and sea salt. Stir gently to combine. Pour batter into prepared pan and sprinkle top with additional turbinado sugar. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes.
- Meanwhile, in a large saucepan combine remaining lemon juice and 1/4 cup sugar. Cook and stir over medium heat until boiling, stirring to dissolve sugar. Remove bread from pan. Place on a wire rack set over a shallow baking pan. Gently poke top of bread all over with a skewer. Stir lemon peel strips into half of the syrup; spoon over bread. Cool bread completely.
- Return remaining syrup to heat; bring just to boiling. Stir in berries coat. Simmer 1 to 2 minutes until the berries just start to soften. Slice loaf gently with a serrated knife. Serve lemon bread with berries and whipped cream.
- From the Test KitchennTo coarsely grind oats, place in a blender or food processor and pulse until coarsely ground.nnIf desired, you can substitute 3/4 cup granulated sugar for the 1/2 cup organic cane sugar and 1/3 cup turbinado sugar and 1/4 cup granulated sugar for the 1/4 cup organic cane sugar.
- Nutrition Facts (Lemon Loaf with Berries and Cream)ner serving: 369 kcal cal., 19 g fat (4 g sat. fat, 2 g polyunsaturated fat, 12 g monounsatured fat), 48 mg chol., 171 mg sodium, 46 g carb., 4 g fiber, 27 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet
lemons, eggs, buttermilk, extra virgin olive oil, lemon extract, flour, cane sugar, turbinado sugar, baking powder, baking soda, salt, cane sugar, mixed berries, whipped cream
Taken from www.yummly.com/recipe/Lemon-Loaf-with-Berries-and-Cream-1352007 (may not work)