Lemon Olive Oil Pound Cake

 
Ingredients

• Olive Oil spray
• ¾ cups plus 2 tablespoons unbleached all-purpose flour
• ¾ teaspoons baking powder
• ½ teaspoons kosher salt
• 2 whole large eggs
• ½ cups granulated sugar
• 1 whole lemon, zested
• ⅓ cups STAR Family Reserve Olive Oil with Lemon Peel
• 1-½ tablespoon milk
• 1-½ teaspoon freshly squeezed lemon juice, strained
• 3-½ tablespoons unsalted butter, melted
• 1 tablespoon demerara sugar
• 2 tablespoons water
• 1 cup powdered sugar

Directions:
Preheat the oven to 350F. Spray and flour a  8 1/2 x 4 1/2-inch loaf pan.

In a bowl, sift together the flour, baking powder, and salt.

Fill a medium saucepan with 2 inches of water and bring it to a simmer. In the bowl of an electric mixer, combine the eggs, granulated sugar, and lemon zest. Set the bowl over the saucepan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes. Transfer the bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed until the mixture thickens, is pale yellow, and forms ribbons when the whisk is lifted, about 5 to 6 minutes.

Meanwhile, in another bowl, whisk together the STAR Family Reserve Olive Oil with Lemon Peel, milk, and lemon juice. When the egg mixture has thickened, slowly drizzle in the oil mixture with the machinerunning. Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in the melted butter and mix just to combine.

Pour the batter into the prepared pan and sprinkle the top with the Demerara sugar. Bake, rotating the pan once after 40 minutes, until the top of the cake is golden, the center bounces back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes. Unmold the cake from the loaf pan and let it cool completely on a wire rack.

While still warm, prepare the glaze. Mix the water with powdered sugar until completely combined, without lumps. You might need to play with the consistency a bit to get it to your liking. Pour over the pound cake and let it dry, about 5 minutes.
Once at room temperature, eat away!

Bread making can seem intimidating but the truth is it is easy but just takes time.  Nothing makes a holiday meal more special than fresh bread.

Portuguese Sweet Bread is describe a pale yellow, sweet, cake-like bread that is lovely when fresh and delicious when toasted.  The sweetness goes perfect with a turkey dinner and it also makes amazing French Toast.

Ingredients:
1 1/2 cup very warm milk
1 cup sugar
1 stick butter
1 tsp salt
2 envelopes active dry yeast
1 tsp sugar
2 eggs beaten
5-6 cups flour
wash made of 2 egg yokes beaten and tblsp water
1/4 cup STAR Extra Virgin Olive Oil

Directions:
In a large bowl add yeast, 1tsp sugar and 1/4 cup of the warm milk. Set aside to proof for 5 minutes until yeast foams.

Heat the rest of the milk until tiny bubbles form around edges of pan. Remove from heat. Add butter.
Beat together sugar and eggs. Add salt, milk/butter and yeast mixture. Slowly add the flour. Beat until well mixed. Remove the dough onto a well floured surface.

Knead the dough, adding only enough flour to keep the dough from sticking to your hands and the board. When the dough is smooth and satiny (it should be relatively soft rather than stiff), place it in a bowl oiled with the STAR Extra Virgin Olive Oil. Turn to lightly oil the entire surface of the dough.

Cover the bowl with greased plastic wrap (to keep the dough from sticking to it) and a clean towel. Let the dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.

Punch the dough down and divide into two equal pieces. Shape into two round loaves and place in onto an greased cookie sheet.

Cover loosely with plastic wrap (again greased) and cover with a clean towel. Let the loaves rise in a warm place until doubled in bulk, about 1 hour.

Preheat your oven to 350°F for at least 15 minutes. Brush the loaves with the egg yoke and water mixture.

Bake for 35 to 40 minutes, or until the loaves sound hollow when tapped on the bottom with a finger. When the bread is done, remove it from the oven and let cool on a wire rack.

Enjoy!!