Take a big inhale. Yes, that’s right.
In aromatherapy, lemon lifts your mood and calms your stress. So let’s take this balm of serenity out of the realm of wind chimes and Enya tunes and onto a plate — one bite of this zesty lemon loaf, drizzled with tart lemon glaze, will have you downright chilled.
Lemon Loaf
1½ cups flour
1 tsp baking powder
1/4 tsp kosher salt
½ cup butter, softened
1 cup sugar
2 large eggs
½ cup buttermilk
Zest of 1 lemon
Lemon Glaze
1/8 cup fresh lemon juice
1/3 cup sugar
Preheat oven to 350°F. Coat a 9x5-inch loaf pan with non-stick cooking spray. In a small bowl, combine flour, baking powder and salt. Set aside. In an electric mixer, cream together butter and sugar on medium-high speed until light and fluffy. Beat in eggs, one at a time, until incorporated. On low speed, alternate adding flour mixture and buttermilk, ending with the flour. Stir in lemon zest. Pour into prepared loaf pan and bake for 45-48 minutes or until golden around the edges and just cooked through. Remove from oven and let cool for 5 minutes before removing from pan. For the glaze, in a small bowl, stir together lemon juice and sugar. Gently pierce the top of the loaf several times with a fork and pour glaze over.
Yield: 12-14 slices
If you're in love with lemon, try this pucker-up Lemon Chicken and this Lemony Kale Salad.
Homemade Pizza Dough
2 cups flour
1 pkg (2¼ tsp) active dry yeast
1 tsp kosher salt
2 tbsp olive oil
1 cup warm water
Extra flour for kneading
Toppings
2 tsp olive oil
4 cups kale leaves, stemmed and roughly chopped
¼ cup tomato sauce
2 small red peppers, roasted, peeled and thinly sliced
3oz feta cheese, crumbled
1(5oz) mozzarella ball, thinly sliced
Olive oil, to drizzle
Kosher salt, to sprinkle
For the dough, in a large bowl, combine flour, yeast and salt. Add oil and water and knead lightly to combine ingredients. Turn dough out onto a lightly floured surface and knead by hand for 3-5 minutes, until the dough is smooth and no longer sticky. Place dough in a large bowl that has been coated with non-stick cooking spray. Cover with a towel and let rise for 30 minutes. Preheat oven to 450ºF and preheat a pizza stone for at least 30 minutes before baking pizzas. To prepare the kale, heat olive oil in a medium skillet over medium high heat. Add the kale and cook, stirring occasionally just until the leaves are slightly wilted. Remove from heat and set aside. To assemble pizzas, divide the dough in half and roll each half into a 10-inch round on a lightly floured surface. Spread the tomato sauce on both pizzas. Evenly place kale and roasted red peppers over the tomato sauce, sprinkle with feta cheese and place mozzarella slices evenly around both pizzas. Drizzle a few drops of olive oil over the pizzas and sprinkle with salt. Transfer pizza to the preheated stone and bake until cheese is melted and the crust is golden brown, about 12-15 minutes.
Yield: 2 (10-inch) pizzas
For more homemade pizza fun, try this Fontina & Arugula Pizza and throw this super cheesy Pizza Party!
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