Baked Giveaway & a Lemon Lemon Loaf

Ever since I saw Baked I knew I had to have it. Since purchasing the first book, I have made several of the recipes and loved each and every one. When the newest book from the Brooklyn bakers came out, I wanted it more than the first. I wasn’t disappointed and even wrote a review about just how great I found the book to really be. In honor of the books awesomeness the publisher has agreed to let me give one away on Pass the Sushi.

So, you can either read my adorable anecdotes or scroll down to see how to with the swag.

In need of some serious bonding time, my  father and I decided to tackle a recipe from Baked the other night. We both enjoy cooking and are inseparable – until you put us in a kitchen together. You have to be a sadist to stand and watch but it’s all in good fun.

As were all in need of some spring, the Lemon Lemon Loaf was picked by his wife as our recipe to conquer and copious amounts of lemons were purchased. (Lemons are fun and all but I bet you’ll discover 10000 nicks, cuts, hangnails, and cracked skin in the dead of winter when juicing them by hand. You were warned). Name calling and our general disagreement of how the other handles their kitchen commenced.  The loaf was worth the pain as it turned out moist and beautiful. The lemon was there, and is certainly the main flavor – but doesn’t leave you with the sting of tart or sourness. The glaze adds a real hit of lemon to the top (which I would say is optional depending upon your tastes) on this light and delicious dessert.

Lemon Lemon Loaf

From Baked: New Frontiers in Baking


For the Lemon Cake

  • 1 1/2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 cups sugar
  • 8 large eggs, at room temperature
  • 1/4 cup grated lemon zest (from about 4 lemons)
  • 1/4 cup fresh lemon juice
  • 2 cups (4 sticks) unsalted butter, melted and cooled
  • 1/2 cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract

For the Lemon Syrup

  • 1/3 cup fresh lemon juice
  • 1/3 cup sugar

For the Lemon Glaze (Optional)

  • 2 cups confectioners’ sugar, sifted, or more if needed
  • 4 to 6 tablespoons fresh lemon juice


Make the Cake:
Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pans for 15 minutes.

Meanwhile, make the Lemon Syrup:
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
If you like, make the glaze:
In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

BAKED NOTE For zesting purposes, we always recommend using an organic fruit, free of chemicals or pesticides that might reside deep in the rind.

What you’ve been waiting for – the giveaway!

So, how do you win a copy of Baked Explorations?

Leave a comment here about this post or about Baked.

Earn Extra Points by (each action gives you an additional chance to win – you can really rack em up this time)

Please, if you already follow me on twitter or facebook let me know in your comment. Entries accepted through March 06th at Midnight EST. Winner will be announced on 3/08/11.

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  1. Andrea Ada says

    Loving the new changes to the site– it’s a lot easier to see everything you have to offer. The hard part is picking and choosing what to cook up next.

  2. RavieNomNoms says

    WOW does that look good! I really enjoy lemon so I have a feeling this would be right up my alley. Looks delicious!

  3. says

    That’s so cute that you and your dad baked together – I think that’s awesome. Over the weekend a girl brought her dad to yoga with her. It was super cute – before class they talked to the teacher about how he’s pretty fit but never had done yoga before. It was pretty obvious he came to class because it was something that’s really important to her. It was nice to see that experience. :)

  4. says

    yum, lemon anything gets devoured by me! I like what your are doing with the site, the only tiny thing that takes away from your beautiful photos is the date that runs across the thumbnail version on the home page. I wouldn’t have said a thing but you asked on FB 😉

  5. Marcie says

    Haha, “light and refreshing” cake that includes 8 eggs and 4 sticks of butter! Isn’t it amazing how lemons can make anything taste “light”?

  6. Constance says

    just a couple of days ago i received my copy of Baked: New Frontiers of Baking. I know I’m a little late with the whole craze thats been going on. I am so in love with this book!! ive already made the granola, the brownies and today the banana coffee chocolate muffins. make them if you havent already!! cant wait to try the lemon lemon loaf :) beautiful blog, btw

  7. Gina says

    I would love to start baking from this book, whenever I see pictures of recipes that are from this book they look amazing!!!
    Gchord88 at aol dot com

  8. says

    I’ve seen the book around and I so would love to own it :)
    Lemon lemon is my favorite loaf cake flavor! perfect in the morning for breakfast and in the afternoon for a snack!

  9. says

    Have been wanting both of the Baked books for a long time now. I actually asked my husband to get it for me for Christmas but didn’t end up getting it. :( Your loaf looks amazing! I am a lemon addict so I am definitely going to be trying this recipe! Thanks for posting!

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