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. says

    Your cake looks amazing. I think that you can never go wrong with more lemon so I will definitely be making the glaze to go with it. Beautiful photos too!

  2. Stephanie says

    Love the sound of this lemon bread and love your gorgeous pics! Sounds like a great cookbook, I’d love to get my hands on it.

  3. says

    Oh lemon loaf, how I love thee… Wish I could have a slice RIGHT NOW. Who cares that it is almost midnight! 😉 Fantastic cake, and also congrats on foodbuzz top 9 today, well deserved!

  4. says

    i would want the book after seeing your cake..sounds uncomplicated for novice bakers like me..i follow you on twitter and facebook..

  5. says

    What beautiful pictures! I love this recipe – all that sweet lemon goodness. Congratulations on Top 9!

    I have heard wonderful things about this cookbook; would love a copy.
    I follow you on Twitter.

  6. Vicky says

    I love anything lemon and came across your site while looking up recipes for lemon baked goods. This is definitely going to be my project for the weekend! And thanks for the tip on zesting organic fruit, I hadn’t thought much about it before (but I’m also a beginner:) )

  7. says

    A great looking lemon cake! I had never heard about this book until this post, but the cover photograph itself is enough to get me interested! I’m so glad I discovered your blog through Foodbuzz. I shall be thy regular reader from now on. Happy Blogging :)

  8. Judy Doezie says

    I can’t wait to try this (getting new oven hooked up tomorrow!!)! Printing up the recipe now… thanks !!

  9. says

    wow! i love lemony flavors & this one is right up my alley! So good! Bookmarking it & I intend to try it very soon :)

    I am new to blogging & your blog & posts like these really inspire me! thank you!

    oh & congrats on making top 9! :)

  10. says

    I have grown to love the taste of lemon in my baked goods. This looks so delicious and moist. I’d love to have a slice right now with my tea. Yummy! What a great giveaway as well!

  11. says

    Thanks, Kita. We could use a little bit of spring around here, and your Lemon Loaf certainly put a little sunshine in my day.
    I can’t even IMAGINE trying to bake something like this with my mother…. Either things would be flying around the kitchen, or one of us would leave. In any case we’d never turn out a cake as beautiful as yours.
    Great job!

  12. says

    Congrats on making to Top 9 on FoodBuzz today! This is my first time visiting your site, and absolutely LOVE it! I love all things lemon, and will try your recipe soon (just need to get me some good lemons). Thanks for sharing!

  13. says

    hi Kita

    what a beautiful lemon cake, its like a ray of sunshine with all that lovely lemon flavor..the syrup must have added so much flavor, and kept it so moist….the glaze is the perfect way to serve it! I’ll trade you lemon cake for soup!

  14. Holly Shafer says

    This looks so yummy! I love your photos too. Thanks for the wonderful recipe. I can’t wait to try it.

  15. Patio says

    Good timing. Just last Friday, at a staff meeting, two teachers were salivating while just talking about the lemon loaf at Starbucks. I have not yet tried…
    Looks delicious. Thanks for sharing, and congrats on the happy times in your kitchen with your dad. So, when life gives you lemons, make lemon loaf or other cute things?!

  16. Tina Birkett says

    Your lemon lemon loaf looks delicious…it’s already on my “next to bake” list! Can’t wait to try it! Also following you now on fb. Keep on baking!

  17. Caitlin Zellers says

    I have longed for Baked for a looong time. It’s been on my wish list forever. This lemon loaf looks absolutely divine. I made a similar one from Williams-Sonoma that had a lavender glaze on top. It was sooo good and perfect for my mom’s birthday. By the way your pictures are great!

  18. auntie c says

    This lemon loaf is amazing, but in the new book you must make the Salted Caramel Brownies which are too die for. Yum Yum.

  19. says

    Zesty lemon loaf, a perfect way to lift your spirits as the dreary winter drags on and on. I bet the sour cream makes this loaf so nice and moist! Lovely pictures too!

  20. Hunter says

    First off, absolute congrats on making the top 9 for food buzz…! Very nice.
    And a congrats/ thank you for your the recipes you’ve been posting. Very enjoyable. Keep going at it my friend!

  21. Emma Brunner says

    Yum this lemon loaf looks so good. My husband made lemon bars last week and ever since I’ve been craving lemon. I think this would be perfect to satisfy my lemon craving!! I would also love to win the copy of ‘Baked’ 😉

  22. tcmaryf says

    Love that lemon lemon loaf. And just adore cakes with glazes. I think it just keeps them so much moister. It ain’t chocplate but I do need to bother, love lemon


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