Bake My Top Rated Recipes! - Vintage Kitchen Notes
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Prepare the pan: line the greased pan with strips of parchment paper. When ready to cut and serve, they will help you remove the whole loaf. The strip (or strips) must be as wide as the pan. 1 strip: cover the bottom and two short sides. The two long sides will be greased but not lined. 2 strips: make a criss-cross pattern and cover the bottom (twice) and all sides. One strip will be wider than the other.Baking time: consider that all ovens and pans are different, even if they look similar....| vintagekitchennotes.com
Subscribe to the Vintage Kitchen newsletter and get our latest and updated content by email.| Vintage Kitchen Notes
Paula Montenegro is a baker and recipe developer. She's the person behind Vintage Kitchen Notes, a blog specializing in classic, old-fashioned recipes.| Vintage Kitchen Notes
A sweet and perfectly dense lemon-flavored pound cake bursting with blueberries in every bite. It keeps well and can be frozen.| Vintage Kitchen Notes
Sweet and lemony, these little almond flour tea cakes freeze well, are moist with a great texture, and can be made with other berries.| Vintage Kitchen Notes
Juicy fruit and a buttery crisp topping make up this wonderful and easy dessert that's full of flavor. It can be made ahead and frozen.| Vintage Kitchen Notes
