GLAZED LEMON POUND CAKE LOAF
Steps:
- Preheat oven to 325 F. (not convection bake). Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about "4 or 5" on a KitchenAid mixer) until light coloured and fluffy. (Don't skimp on this process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
- Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
- Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
- While loaf is still a little warm, prepare the glaze by stirring together all the glaze ingredients in a small bowl, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.
Nutrition Facts : Calories 290 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 199 mg, Sugar 26 g, ServingSize 1 serving
GLAZED LEMON LOAF
Make and share this Glazed Lemon Loaf recipe from Food.com.
Provided by Misha Solomon
Categories Dessert
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cream sugar& butter until smooth.
- Beat in eggs.
- Add dry ingredients alternately with milk.
- Fold in rind& nuts.
- Pour into gresed loaf pan.
- Bake 350 degrees F for 1 hour.
- Glaze: Blend& pour over hot loaf.
- Cool& remove from pan.
Nutrition Facts : Calories 386.9, Fat 15, SaturatedFat 6.8, Cholesterol 71.5, Sodium 495.5, Carbohydrate 58.9, Fiber 1.4, Sugar 38.1, Protein 6.1
WALNUT LOAF
Provided by Food Network
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
- Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
- Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
- Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
- Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
- Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
WALNUT AND LEMON LOAF CAKE
Tangy and tasty loaf cake, enjoyed by old and young alike. Perfect for people who find rich gateaux too sweet. It is quick and easy to make, and requires no special equipment.
Provided by Silvermagic
Categories Breads
Time 40m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 9
Steps:
- Method:.
- Cream butter and 185g sugar.
- Add eggs and milk.
- Add lemon essence and mix well.
- Add flour, baking powder, walnuts and lemon rind.
- Bake at about 185 C (or 350 F) for about 30 minute.
- Mix the juice of the lemon with the half cup of sugar and pour it over the hot cake as soon as you take it out of the oven.
- As ovens vary, check that the cake is cooked by inserting a skewer into it when you think it is cooked. If the skewer comes out clean, it is cooked, but if the skewer comes out gloopy, it needs a bit more baking. If you haven't got a skewer, use a small sharp knife.
Nutrition Facts : Calories 38.2, Fat 3.2, SaturatedFat 0.6, Cholesterol 52.9, Sodium 17.6, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 2
VANILLA GLAZED LEMON LOAF CAKE
Make and share this Vanilla Glazed Lemon Loaf Cake recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 170C or 150C fan forced.
- Grease and line a 11cm x 23cm pan.
- Sift together flour and baking poowder.
- Place eggs and caster sugar into a food processor and process until pale and then add butter and process until thick and creamy.
- Add buttermilk and rind and pulse until combined and then add flour mixture and pulse until a batter forms.
- Fill prepared pan and bake for 40-45 minutes or until a skewer inserted comes ouit clean.
- Cool in pan for 10 minutes.
- Meanwhile make Vanilla Glaze.
- Combine all ingredients in a bowl until smooth.
- Remove cake from pan and brush glaze over the cake.
- Cool cake completely on a wire rack before serving.
Nutrition Facts : Calories 387.4, Fat 17.3, SaturatedFat 10.4, Cholesterol 88.8, Sodium 226.2, Carbohydrate 54.4, Fiber 1, Sugar 35, Protein 5.1
LEMON-WALNUT TEA LOAF
Get ready for your best bake yet with this Lemon-Walnut Tea Loaf. This delicious quick bread laced with walnuts, lemon juice and lemon peel is a cinch to make. Serve with your favorite cup of tea or coffee and voila!
Provided by My Food and Family
Categories Dairy
Time 2h20m
Yield 14 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine flour and baking powder. Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in lemon zest and juice. Add eggs, 1 at a time, beating well after each addition.
- Add flour mixture alternately with milk, beating on low speed after each addition just until blended. Stir in nuts.
- Pour into greased and floured 8x4-inch loaf.
- Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
GLAZED LEMON LOAF
One of my favorite quick breads, cuz I love lemon. The preparation time doesn't include cooling time.
Provided by echo echo
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream the butter with the sugar.
- Add the egg and lemon peel and beat well.
- Combine the flour, baking powder and salt.
- Add the flour mixture to the creamed mixture alternately with milk, beating well after each addition.
- Spoon the batter into a well greased 9 X 5-inch loaf pan.
- Bake at 350°F about 55 minutes or until a fork or toothpick inserted comes out clean.
- Shortly before removing the bread from the oven, make the glaze: combine the powdered sugar and lemon juice and stir until the sugar dissolves.
- Pour the glaze over the bread while it's still in the pan and hot.
- Let stand 20 min before turning out on a rack, then let cool before slicing.
More about "glazed walnut lemon loaf food"
CLASSIC GLAZED LEMON LOAF - THE GARDENING FOODIE
From thegardeningfoodie.com
COPYCAT STARBUCKS LEMON LOAF (+ LEMON GLAZE) - AVERIE …
From averiecooks.com
GLAZED WALNUTS (QUICK & EASY!) – A COUPLE COOKS
From acouplecooks.com
TEQUILA GLAZED LEMON BREAD WITH ROSEMARY WALNUT …
From eatthelove.com
GLAZED LEMON LOAF | SHE'S NOT COOKIN'
From shesnotcookin.com
EASY LEMON BREAD WITH GLAZE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
5/5 (11)Estimated Reading Time 5 minsCategory DessertTotal Time 1 hr 15 mins
RECIPE: LEMON IS A FINE COMPANION TO WALNUTS IN THIS …
From bostonglobe.com
ZUCCHINI WALNUT BREAD WITH LEMON GLAZE RECIPE - MASHED
From mashed.com
GLAZED LEMON LOAF | WILLIAMS SONOMA
From williams-sonoma.com
GLAZED WALNUTS RECIPE | MCCORMICK
From mccormick.com
LEMON LOAF RECIPE WITH HOMEMADE GLAZE - POWERED BY MOM
From powered-by-mom.com
LEMON WALNUT BREAD - GOODNESS ME!
From goodnessme.ca
COSTCO KIRKLAND SIGNATURE LEMON BLUEBERRY LOAF REVIEW | KITCHN
From thekitchn.com
GLAZED VEGAN LEMON LOAF | JESSICA IN THE KITCHEN
From jessicainthekitchen.com
GLAZED LEMON LOAF RECIPE | CHATELAINE
From chatelaine.com
EASY GLAZED LEMON LOAF CAKE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
ROBINHOOD | GLAZED LEMON LOAF
From robinhood.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love