Iced lemon bread (baked with Truvia)

I always look forward to getting the new issue of Hy-Vee Seasons magazine.  I enjoy learning a little bit more about how the foods I shop for at Hy-Vee end up at the stores.  The latest issue features a terrific article on different types of citrus fruits.  I loved the look of the iced lemon bread recipe in the magazine, so I decided to give it a try.

At the last minute, I decided to replace the sugar in the bread with Truvia baking blend.  I usually don't use sugar substitutes, but I bought the Truvia baking blend on the suggestion of a Hy-Vee dietician, who gave a presentation on healthy holiday recipes at our workplace last month.  She likes the Truvia sweetener because it comes from a natural source (the stevia plant). I found the Truvia in the Health Market aisle of Hy-Vee.

This was my first attempt at baking with the Truvia, and the bread turned out great.  I actually forgot that I used the Truvia until my husband complimented me on this recipe.  The top of the bread was nice and brown when I pulled it out of the oven. However, I only used the Truvia in the bread batter; I stuck with regular sugar to make the glaze and icing.  I assume the Truvia works best in cookies, bars, quick breads and muffins.  I wouldn't use it for making frostings, pie crusts, candies, etc.

Sorry that these photos aren't the best.  I was more interested in eating this bread, then taking pictures of it!

Have you ever baked with sugar substitutes?  I'm going to be experimenting more with the Truvia baking blend now that I've had such good results with it.

Lemon pound cake

You gotta love a good cake mix recipe.  I baked up this lemon pound cake from Picky Palate, and my husband and I gobbled it up.  I especially loved the lemon frosting, of course!  If you're looking for an easy Easter dessert, give this recipe a try.  Hope you have a great Easter!

Lemon drop cookies

The warmer weather has got me thinking about springtime baking.  I found this recipe for lemon drop cookies in King Arthur Flour's Baking Banter magazine.  These cookies didn't turn out at all like I expected.  They are very cakey and soft.  I couldn't stop eating them, mostly because of the lemon-flavored frosting!  I wanted to decorate the cookies with a jelly bean on top for Easter, but I didn't think I could be trusted with an entire bag of jelly beans.  They're my favorite Easter candy!  Hope you enjoy these!

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Lemon drop cookies

From King Arthur Flour

• 3-1/4 C. flour
• 1 Tbl. baking powder
• 1/2 tsp. salt
• 1-1/2 C. sugar
• 1/4 C. unsalted butter
• 1/4 C. vegetable shortening
• 3 large eggs
• 1/2 tsp. vanilla extract
• 1/4 C. milk
• 1 tsp. lemon zest
• 1/4 C. fresh lemon juice

Glaze:

• 2 C. powdered sugar
• 3 Tbls. fresh lemon juice
• 2 Tbls. soft butter
• 1 tsp. lemon zest

Preheat the oven to 375 degrees. Line baking sheets with parchment.  (I used silicone mats.)

For the cookies:  Whisk together the flour, baking powder and salt; set aside. In a large mixing bowl, beat the sugar, butter and shortening together until light. Beat in the eggs, one at a time. Scrape the bowl, mix for another 30 seconds, then add 1 C. of the flour mixture and mix to combine. Add the vanilla, milk, lemon zest and juice, then the remaining flour mixture. Mix until smooth, scraping the bowl once during the process.

Scoop by the tablespoon onto the prepared baking sheet and bake for 10 minutes, until the edges are barely light golden brown.  Remove from the oven and cool on a rack before frosting.

For the glaze: Sift the sugar into a medium bowl; add the lemon juice, butter and zest and whisk until smooth. Brush the glaze on top of the cooled cookies. Yield: 3-1/2 dozen cookies.

Meyer lemon bread

I always get excited when our local Hy-Vee grocery store offers its annual citrus sale in January.  I can't resist buying a bag of those cute little Meyer lemons whenever they are on sale.

This year, I baked a new recipe I found online for Meyer lemon bread.  As you can see from the photo above, I had a little trouble getting the bread out of the pan.  I used my grandma's old bread pans, which aren't non-stick, but I love baking with them anyway.  The lemon bread is topped with a lemon glaze, which soaks in to make the bread extra moist and flavorful.  My husband thought this bread was actually a lemon pound cake.  It's definitely a dessert bread.  And the Meyer lemons really shined in this recipe.  If you can find Meyer lemons, give this bread a try.  Enjoy!

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Meyer Lemon Bread

• 1 C. sugar
• 1/3 C. butter, melted
• 1/4 C. Meyer lemon juice
• 2 eggs
• 1-1/2 C. flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 C. buttermilk
• Zest of two large lemons (about 1 heaping Tbl.)

Glaze:

• 1/2 C. powdered sugar
• 1/4 C. Meyer lemon juice

Preheat oven to 350 degrees. For the bread, combine the sugar, butter and juice.  Beat in eggs, one at a time.  Combine the flour, baking powder and salt.  Add the dry ingredients to the sugar-butter mixture alternately with buttermilk. Stir in zest.

Pour into a greased 8-inch loaf pan and bake for 1 hour.  While bread is still warm in pan, pierce top with a fork several times.

Mix the glaze ingredients together, then pour over bread.  Let it absorb for 1 hour.  Then remove from pan, wrap in foil and let stand overnight before serving.  Bread freezes well for up to 3 months.