lemon bread pudding

This is another one of my bread pudding recipes. It’s easy, quick and seems just like a cake. So take your day-old stale bread and put it to some delicious use. This pudding is packed with lemon zest which gives it some amazing aroma and flavour. Your body will also be happy for all that vitamin C you’ll be having in the cold & flu season. Either way, even if you never get colds and never have leftover stale bread, it’s worth making this pudding for the delicious experience.

lemon bread pudding

 

Ingredients:

8 slices of day-old stale bread

4 eggs

3 Tbsp applesauce (oil if you have no applesauce)

2 cups milk

1/2 cup sugar

zest of two lemons

optional: a drop of yellow food colouring

lemon bread pudding

 

Preheat the oven to 180C/350F.

Cut crusts off your bread and discard them.

lemon bread pudding

Chop the bread into small pieces and place in a greased baking dish.

In a bowl whisk eggs, applesauce, milk, sugar, zest and colouring if using.

lemon bread pudding

Once well blended pour the mixture on the bread pieces.

Press the bread with a fork until every piece is submerged in the mixture.

Bake for 45 to 50 minutes.

lemon bread pudding

Enjoy!

 

 

lemon bread pudding

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

lemon loaf

This is a recipe for an honest, delicious pound cake, which freezes well, so I often double the recipe below and make three small loaves, of which two go to the freezer as soon as they cool down.

I am using the term ‘pound cake’ loosely since the original pound cake is supposed to have a pound of butter, a pound of sugar and a pound of flour and I am way off that with my measurements. I use different proportions because I never make cakes that sweet and because I never put so much fat in them, since I substitute at least half of it with applesauce. Still, a delicious cake, be it pound cake or not. The trick here is to properly aerate the mixture, you can do it with a kitchen robot or, like me, treat this as your daily workout and whisk with a hand whisk. Works both ways and you can get great muscles. :)

lemon loaf

This loaf has a well established lemon flavour, all delicious in your mouth. You can skip the lemon completely and use a teaspoon of vanilla essence if you just want a plain loaf.

 

Ingredients:

3 eggs

1/2 cup applesauce (replace it with oil, if you have no applesauce)

1/4 cup rapeseed oil

1 cup sugar

zest of 2 lemons

juice from half a lemon

1 1/2 tsp baking powder

1/2 tsp salt

1/3 cup milk

1 1/2 cup all purpose flour

lemon loaf

Do not preheat the oven.

Mix flour, baking powder and salt and set aside.

In a large bowl whisk the oil, applesauce and sugar until smooth and fluffy.

One by one add eggs while continuing whisking.

Add the lemon juice and zest.

lemon loaf

When everything is well blended, start adding the flour, alternating with milk and keep whisking until the dough is smooth.

Pour into prepared pan(s).

Put into a cold oven and set the temperature to 180C/350F.

Bake for 1 hour and 20 minutes.

Check with a cocktail stick and enjoy this lemon pleasure.

 

lemon loaf

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

lemonpoppy1

Whoever thought about combining lemon and poppy seed had a great idea. The zingy fresh flavour mixed with the darker flavour of poppy seeds never ceases to amaze me. They just go together so perfectly well!

As usual on my blog, these poppy puppies don’t require bringing out the heavy machinery, like mixers etc. Good old handheld whisk will do and you’ll have the most heavenly muffins in no time.

 

lemonpoppy3

Ingredients for 12 muffins:

2 eggs

1/2 cup oil

3/4 cup milk

1/2 cup sugar

1 1/2 cup flour

1 tsp baking powder

1/4 tsp salt

zest from half a lemon, approximately 1 1/2 tsp

1 Tbsp poppy seeds

lemonpoppy2

Preheat the oven to 180C/350F.

In a bowl whisk together eggs, oil, milk and sugar until smooth.

Add flour, baking powder, salt lemon zest and mix with a spatula.

Do not try to make the batter perfectly smooth, no need for that. These muffins will forgive you almost anything.

Add the poppy seeds and mix.

Fill 12 muffin cases and bake for 30 minutes.

 

If you are confused about zesting lemons and this is putting you off, here’s a one-minute explanation by Gordon Ramsay, because who doesn’t like to watch some Gordon?


Enjoy!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

aSAM_5660

It’s going to be the Constitution Day here in Norway in two days time and it’s a very important day for Norwegians. For that day, I like to bake a cake for my Norwegian family, to show respect the best way I can. :)

This delicious cake is very light in texture and slightly moist. I hope you enjoy it as much as I do.

lemon courgette cake

lemon courgette cakeIngredients:

1 1/2 cup grated courgette

3/4 cup sugar

1 egg

1/2 cup rapeseed oil

1 1/2 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

2 tsp lemon zest

 

Start with zesting two lemons. This is what gave me the 2 teaspoons lemon zest. I use a regular grater with small holes and make sure I don’t press too hard so I only remove the yellow part and not the white pith underneath.

Next, preheat your oven to 180C/350F.

Prepare a small baking tin.

In a bowl whisk together egg, courgette, sugar and oil. Stir the rest of the ingredients in until just blended.

Transfer to the baking dish and bake for 45 minutes.

Let cool before turning out as it might stick to the form otherwise.

lemon courgette cake

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

lemon syrup

Are you in love with green, white or black tea just like me? I get into buying these white tea varieties and drink them with a lot of pleasure throughout the beautiful, snowy Norwegian winter. But I have to admit that every once in a while I feel like having something refreshing and new. And I try for it not to be soda or some other fizzy badness.

lemon syrup

So this is my recipe for a homemade lemon syrup which turns your tea into a totally new experience. This recipe yields about 250ml or just over 1 cup of syrup. Google tells me that 1 cup is 48 teaspoons and you really don’t need any more than a teaspoon in each tea, so this will last you quite a while. I use a bottle I got with another, store-bought berry syrup because it’s the perfect size. A jar will also do well.

lemon syrupIngredients:
3 lemons
6 Tablespoons of sugar

Tools:
a saucepan,
a jar or a bottle to hold the syrup when it’s ready,
a sieve

 

 

 

 

First, juice your lemons. This is the part of the recipe where you have to work the hardest :D. I just do it manually, squeeze all these sour juices out of them.
You should get around 300ml of lemon juice from 3 standard, medium lemons. It’s a good idea to roll them on the tabletop a bit before cutting and juicing as this helps them release more juice.

 

 

 

 

Next pour the juice into a pot on medium heat and add sugar. Stir until all the sugar has dissolved. Wait for the mixture to boil and let boil for 2 to 3 minutes. This will reduce it a bit, so it will be less watery.

 

lemon syrup

Pour it into your bottle or jar through a sieve, so that any pips stay behind.

Enjoy in tea! Amazing!

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close