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Pignoli Lemon Loaf


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Pignoli Lemon Loaf





Recipe courtesy of Kat Green, excerpted from Sweet Kathleen's: Old-Fashioned Coffee Cakes, Loaf Cakes & Pound Cakes

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 1/3 cups sugar
1 teaspoon fresh lemon zest
1/2 teaspoon lemon extract
3 large eggs, at room temperature
2 tablespoons fresh lemon juice
1 cup sour cream
1 cup shelled pine nuts, toasted
Garnish: confectioners’ sugar, lemon-zest curls
1 recipe Mascarpone Topping (see Download for recipe)



• Preheat oven to 325°.
• Spray a (9-x-5-x-3-inch) loaf pan with nonstick baking spray with flour. Set aside.
• In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, combine butter, sugar, lemon zest, and lemon extract. Beat at medium-high speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add lemon juice, beating to combine.
• With mixer at low speed, add flour mixture alternately with sour cream to butter mixture, beginning and ending with flour mixture. Beat until just combined. Gently fold pine nuts into batter. Spoon batter into prepared pan, spreading evenly.
• Bake until a cake tester inserted in the center comes out clean, 55 to 60 minutes. Cool in pan for 15 minutes. Transfer to a wire rack to cool completely.
• Garnish with a dusting of confectioners’ sugar and with a few lemon-zest curls, if desired. Slice and serve with Mascarpone Topping. 


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