Lemon Cardamom Loaf Recipe
4 1/2-5 cups flour
2/3 cup sugar, divided
2 packages rapid-rise yeast
21/2 teaspoons grated lemon peel 1 teaspoon ground cardamom
3/4 teaspoons salt
1/2 cup butter or margarine, divided 1/2 cup water
1/3 cup milk
Powdered sugar to sift over top
In large bowl, combine 2 cups flour, 1/3 cup of the sugar, undissolved yeast, lemon peel, cardamom and salt. Cut ¼ cup butter into pieces; heat cut-up butter, water and milk until warm (105-115° F.). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 30 equal pieces; roll into balls. Evenly layer 10 balls in bottom of greased 10-inch tube pan with nonremovable bottom. Melt remaining butter. Drizzle about 11/2 tablespoons melted butter over balls; sprinkle with 2 tablespoons remaining sugar. Repeat layers twice. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove from refrigerator; uncover dough and let stand 10 minutes. Bake at 375° F. for 40-40 minutes or until done, covering with foil after 30 minutes to prevent excess browning. Let cool in pan on wire rack 10 minutes. Invert onto serving plate. Sift powdered sugar over tops and sides of warm loaf. Cool completely.
Makes 1 coffeecake.
Source: Fleischmann's Yeast
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