For Father's Day I was assigned the task of creating dessert. Most of the men in our family love strawberries, and they are certainly in their peak right now. (Strawberries, that is!) Instead of a traditional shortcake or pound cake for a strawberry shortcake, I came up with this lemon bread inspired by Betty Crocker.
I made a few adjustments to it, ingredients and altitude, and the result was a nice light, lemony success to accompany some perfectly ripe and sweet strawberries! Of course, scoops of vanilla bean ice cream topped it off in lieu of heavy whipped cream. It also makes a perfect "stand alone" snack or breakfast cake.
2 1/2 cups flour
1 cup sugar
1/2 cup chopped pecans
1 cup milk (low altitude increase to 1 1/4 c)
1 Tbsp lemon zest
3 Tbsp oil
3 1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
3 Tbsp lemon juice
1 - 1 1/2 Tbsp amaretto
Preheat oven to 375 (350 for lower altitude). Grease the bottom of a loaf pan (9x5). Place all the ingredient in a large bowl, through the egg, and beat with an electric mixer on medium speed for about 30 seconds. Pour into the pan and bake for approximately 55 -60 minutes. If a toothpick inserted into the center comes out clean, it's done. Remove and poke holes every one inch, using a long toothpick.
In a small bowl, mix the sugar, lemon juice and amaretto, and drizzle over the top. Cool the bread for 10 minutes, remove from the pan and continue to cool on a rack. Try to wait before slicing it. About an hour will do. Eat it plain, with coffee, milk or as a shortcake. Enjoy!
|I sliced it! It had to be tested.|