Happy 12th Blogiversary to Baking is my Zen ~and a Swedish Almond Cake Recipe

Baking is my Zen celebrates its
12th Blogiversary
today, January 31, 2021.

Baking is my Zen’s first blog post was on January 31, 2009, via Blogger.com.
As of 2/1/12, it has been hosted on WordPress.

Memory Lane ~ Blogiversaries for Baking is my Zen
1st Blogiversary – January 31, 2010
2nd Blogiversary – January 31, 2011
3rd Blogiversary – January 31, 2012
4th Blogiversary – January 31, 2013
5th Blogiversary – January 31, 2014
6th Blogiversary – January 31, 2015
7th Blogiversary – January 31, 2016
8th Blogiversary – January 31, 2017
9th Blogiversary – January 31, 2018
10th Blogiversary – January 31, 2019
11th Blogiversary – January 31, 2020

As I have made it my practice now to only post recipes that I consider “keepers”, this Swedish Almond Cake recipe is one of my top favorites.
Cake decorating has never been something that I was interested in. I prefer to bake cakes that are not fussy. It is a rarity when I bake cakes that require
decorating above the level of ‘simple’.

I came upon a recipe, SWEDISH ALMOND CAKE, on a website by Nordicware.
The pan for this cake can be purchased on Nordicware’s website.
If you don’t plan on purchasing this pan, a regular 9×5 loaf pan will do.

Baked this Almond Cake and fell in love with it. Family & friends also loved it.
Yes, this recipe is a keeper! If you love almonds, you will definitely enjoy this cake.
Used my KitchenAid mixer to mix the batter. However, made the cake again
mixing the batter by hand.
The result was just as good, if not better.
The cake does not easily release from the pan. So be sure to grease the pan generously.

Third time I baked the cake: (made some changes)
Instead of using oil spray, vegetable shortening followed by a dusting of flour was used to grease the pan.

Also, mixed the batter by hand. The crumb was perfect. It is now my preferred method of mixing this cake.

After the cake baked, it came out of the pan easily. Yes, it’s a good baking day when that happens.

KITCHEN NOTES:
PREPPING PAN: Placed generously oiled loaf pan in fridge while batter was being prepared. >>I didn’t use flour to coat the pan in the photo tutorial, but it is recommended.
ANOTHER OPTION TO PREP PAN: Spread Crisco vegetable shortening in pan. Sprinkle flour over pan. Shake out excess flour. Set in fridge. *My preferred method.
MIXING METHODS: I used my KitchenAid mixer. Another time I made this cake mixing batter by hand. Both worked out well.
PINCH OF SALT (Morton Table Salt) added to the batter and to the glaze.
ROOM TEMPERATURE: Bring egg and milk to room temperature.
FOR THE GLAZE: I used ¼ teaspoon vanilla extract and ¼ teaspoon almond extract.
BAKING TIME: 40 minutes in my oven.

Why do I love this cake? It’s easy to make. It’s not complicated.
Utilizes pantry ingredients I have on hand.
Oh, how I love this cake!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

SWEDISH ALMOND CAKE RECIPE
By Carmen Ortiz of Baking is my Zen

Prep Time: 15 minutes
Bake Time: 35-40 minutes approximately
10 Servings approximately

INGREDIENTS:

PAN PREP:
PAM oil spray (non-stick cooking spray) OR Crisco vegetable shortening
All-purpose flour, to dust the pan

BATTER:
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt

1 1/4 cup granulated sugar
1 egg
1 1/2 teaspoon almond extract
2/3 cup milk

1/2 cup melted & cooled butter

GLAZE:
3/4 cup powdered (confectioners) sugar, sifted
1 1/2 -2 tablespoons milk
¼ teaspoon vanilla extract
¼ teaspoon almond extract
Pinch salt

TOPPING:
1/4 cup sliced almonds

DIRECTIONS:

PREHEAT OVEN to 350 degrees Fahrenheit.

PREPARE PAN:
Spray loaf pan generously with PAM oil spray. Sprinkle with flour. Shake out excess.
Place oiled pan in fridge.
[**Note- Optional: Instead of oil spray, use vegetable shortening. Sprinkle flour in pan. Tap out excess flour. Set in fridge.]

PREPARE BATTER:
DRY: Add flour, baking powder and salt into a bowl. Mix to combine dry ingredients. Set aside.

WET: To a mixing bowl, add sugar, egg, almond extract and milk. Mix on medium speed until combined.

COMBINE WET & DRY: Add flour mixture to the wet mixture. Mix on medium speed just until combined.
Pour in the melted, cooled butter. Mix just until combined. Do not overmix.
Remove chilled, oiled loaf pan from fridge.
Pour batter into loaf pan.

BAKE:
Bake cake at 350 degrees F. for 40 minutes approximately. (My cake baked in 40 minutes.)

COOL CAKE:
Place loaf pan on cooling rack. Allow to cool for 5 minutes.
Run a knife around edge of pan.
Gently shake the cake loose from the pan.
Cool cake in the pan for about 10 minutes.
Turn cake out onto a cooling rack.
Cool cake completely before applying glaze.

GLAZE:
Measure out the powdered (confectioners) sugar.
Sift the powdered sugar into a bowl.
Add the milk, vanilla extract, almond extract and salt.
Mix until smooth.
Pour glaze over cooled cake.

TOPPING:
Sprinkle sliced almonds over glazed cake.

SERVE:
Enjoy with a hot cup of coffee!

Inspired by Nordicware.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking Is My Zen
SWEDISH ALMOND CAKE RECIPE

DIRECTIONS:

PREHEAT OVEN to 350 degrees Fahrenheit.

PREPARE PAN:
Spray loaf pan generously with PAM oil spray. Sprinkle with flour. Shake out excess.
Place oiled pan in fridge.
[**Note- Optional: Instead of oil spray, use vegetable shortening. Sprinkle flour in pan. Tap out excess flour. Set in fridge.]

PREPARE BATTER:
DRY: Add flour, baking powder and salt into a bowl. Mix to combine dry ingredients. Set aside.

WET: To a mixing bowl, add sugar, egg, almond extract and milk. Mix on medium speed until combined.

COMBINE WET & DRY: Add flour mixture to the wet mixture. Mix on medium speed just until combined.

Pour in the melted, cooled butter. Mix just until combined. Do not overmix.

Remove chilled, oiled loaf pan from fridge.
Pour batter into loaf pan.

BAKE:
Bake cake at 350 degrees F. for 40 minutes approximately. (My cake baked in 40 minutes.)

COOL CAKE:
Place loaf pan on cooling rack. Allow to cool for 5 minutes.
Run a knife around edge of pan.

Gently shake the cake loose from the pan.
Cool cake in the pan for about 10 minutes.

Turn cake out onto a cooling rack.
Cool cake completely before applying glaze.

GLAZE:

Measure out the powdered (confectioners) sugar.
Sift the powdered sugar into a bowl.
Add the milk, vanilla extract, almond extract and salt.
Mix until smooth.

Pour glaze over cooled cake.

TOPPING:
Sprinkle sliced almonds over glazed cake.

SERVE:
Enjoy with a hot cup of coffee!

It’s been a crazy January. “A New President” and “A pandemic” still at hand.
Stay safe everyone!

If you made New Year’s resolutions for 2021, Good luck with them!

Quote: She believed she could…so she did.

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

Happy 11th Blogiversary (Belated) Baking is my Zen! And a recipe…Lemon Poppyseed Loaf

Baking is my Zen celebrated its 11th Blogiversary on January 31, 2020.
Celebrating it a bit (actually…very) late…no judging.

Baking is my Zen’s first blog post was on January 31, 2009, via Blogger.com.
As of 2/1/12, it has been hosted on WordPress.

Memory Lane ~ Blogiversaries for Baking is my Zen
1st Blogiversary – January 31, 2010
2nd Blogiversary – January 31, 2011
3rd Blogiversary – January 31, 2012
4th Blogiversary – January 31, 2013
5th Blogiversary – January 31, 2014
6th Blogiversary – January 31, 2015
7th Blogiversary – January 31, 2016
8th Blogiversary – January 31, 2017
9th Blogiversary – January 31, 2018
10th Blogiversary – January 31, 2019

I LOVE lemon. I used to buy Lemon poppyseed muffins. I decided to make them homemade and in a loaf shape.

Found a recipe called Lemon Poppyseed Loaf Cake from a YouTuber called, Baking Nicky.
This recipe is a keeper.

I have to restrain myself from wanting to bake this every week. In addition to the great flavor, I love the crumb texture as well.

KITCHEN NOTES:
~Instead of oil spray, you can grease the loaf pan with shortening or butter.
~Parchment paper is optional. I like to use it because it ensures the loaf will come out of the pan easily.
~Heat lemons in microwave for a few seconds. The result is a juicier lemon.
~Do not be concerned if batter looks curdled after adding lemon juice. After mixing, the batter will become smooth.
~I added lemon juice after mixing milk into the batter.
~Use less lemon juice/zest in glaze if less lemon tartness is desired.
~My quick bread baked for 40 minutes in a 9×5 loaf pan.

LEMON POPPYSEED LOAF

By Carmen Ortiz of Baking is my Zen

INGREDIENTS:

PAN PREP:
PAM oil spray, for pan
all-purpose flour, for dusting pan

BATTER:
1/2 cup butter (4 oz), room temperature
1 cup granulated sugar (200g)

1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon salt [Morton iodized salt]

3 eggs, room temperature
1 teaspoon vanilla
2 tablespoons lemon zest
1/2 cup whole milk (120 ml), room temperature
4 tablespoons lemon juice

2 ½ tablespoons poppy seeds [if you like more, use 3 tablespoons]

GLAZE TOPPING:
3/4 cup confectioner’s sugar, sifted 90g
2 tablespoons lemon juice – approximately
1 teaspoon lemon zest – approximately
1 tablespoon milk
Pinch salt

DIRECTIONS:
PREHEAT OVEN to 350 Degrees Fahrenheit.

PREPARE PAN:
Lightly oil 9X5 loaf pan using PAM oil spray.
Place parchment paper in pan. Lightly spray pan.
Sprinkle oiled pan with some flour. Tap out excess flour.
Put in fridge.

PREP LEMONS:
Zest 2 lemons.
Juice the 2 lemons.
Strain the lemon juice to remove seeds.
Set the zest and juice aside.

CREAM BUTTER AND SUGAR:
Add butter and sugar to the mixer bowl.
Mix for about 3 minutes at medium speed.
Scrape the bowl with a spatula.

COMBINE DRY INGREDIENTS:
While butter is creaming, add dry ingredients (all-purpose flour, baking powder, baking soda, salt) to bowl.Mix. Set aside.

ADD [eggs/ extract/ zest] TO BUTTER MIXTURE:
Add 3 eggs one at a time to butter mixture.
Mix after each addition, about 30 seconds.
After adding 3rd egg, scrape down the bowl with spatula.
Add 1 teaspoon vanilla extract to butter mixture.
Add lemon zest to butter mixture.
Mix on medium high to combine, about 10 seconds.

COMBINE DRY AND WET INGREDIENTS:
Add half the FLOUR to the butter mixture. Mix just to combine.
Add the MILK. Mix just to combine.
Add the remaining flour. Mix just to combine.

ADD LEMON JUICE:
Add the lemon juice to the batter. Mix just to combine.

ADD POPPYSEEDS:
Add poppyseeds to batter. Mix gently with a spatula.

POUR BATTER INTO PAN:
Pour batter into prepared pan. Smooth out top with a spatula.

BAKE at 350 degrees Fahrenheit for 40-45 min.
Insert a toothpick into loaf to check for doneness.

PREPARE GLAZE while loaf bakes:
Sift ¾ cup Confectioners sugar into a bowl.
Add lemon juice. Mix.
Add lemon zest.
Add milk.
Add pinch salt. Mix.
Set aside.

COOLING LOAF after baking:
Place pan on rack to cool.
After 5 minutes, run knife around edges.
Remove from pan by lifting the parchment paper handles.
Place loaf on cooling rack.

APPLY GLAZE:
Spread half of the glaze over top of loaf.
Allow glaze to set up.
Reapply remaining glaze.

Slice and Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking Is My Zen
LEMON POPPYSEED LOAF

DIRECTIONS:
PREHEAT OVEN to 350 Degrees Fahrenheit.

PREPARE PAN:
Lightly oil 9X5 loaf pan using PAM oil spray.

Place parchment paper in pan. Lightly spray pan.

Sprinkle oiled pan with some flour. Tap out excess flour.
Put in fridge.

PREP LEMONS:
Zest 2 lemons.

Juice the 2 lemons.

Strain the lemon juice to remove seeds.
Set the zest and juice aside.

CREAM BUTTER AND SUGAR:
Add butter and sugar to the mixer bowl.

Mix for about 3 minutes at medium speed.

Scrape the bowl with a spatula.

COMBINE DRY INGREDIENTS:
While butter is creaming, add dry ingredients.

flour

baking powder

baking soda

salt

Mix. Set aside.

ADD [eggs/ extract/ zest] TO BUTTER MIXTURE:
Add 3 eggs one at a time to butter mixture.
Mix after each addition, about 30 seconds.

After adding 3rd egg, scrape down the bowl with spatula.

Add 1 teaspoon vanilla extract to butter mixture.

Add lemon zest to butter mixture.

Mix on medium high to combine, about 10 seconds.

COMBINE DRY AND WET INGREDIENTS:
Add half the FLOUR to the butter mixture. Mix just to combine.
Add the MILK. Mix just to combine.
Add the remaining flour. Mix just to combine.

ADD LEMON JUICE:
Add the lemon juice to the batter. Mix just to combine.

ADD POPPYSEEDS:
Add poppyseeds to batter. Mix gently with a spatula.

POUR BATTER INTO PAN:
Pour batter into prepared pan. Smooth out top with a spatula.

BAKE at 350 degrees Fahrenheit for 40-45 min.
Insert a toothpick into loaf to check for doneness.

PREPARE GLAZE while loaf bakes:

Sift ¾ cup Confectioners sugar into a bowl.

Add lemon juice. Mix.

Add lemon zest.

Add milk.

Add pinch salt. Mix.

Set aside.

COOLING LOAF after baking:
Place pan on rack to cool.

After 5 minutes, run knife around edges.
Remove from pan by lifting the parchment paper handles.
Place loaf on cooling rack.

APPLY GLAZE:

Spread half of the glaze over top of loaf.

Allow glaze to set up.

Reapply remaining glaze.

Slice and Enjoy!

Enjoy your New Year’s Eve…

Wishing everyone a healthy, happy and prosperous

New Year in 2021!

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.