Iced Lemon Loaf Cake Food

ICED LEMON LOAF RECIPE

Steps:

• Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving overheang on the sides so that you can remove the bread once baked (see video).
• In the bowl of a stand mixer fitted with the paddle attachment, stir the flour, 1 cup sugar, baking powder, baking soda, and salt together on low until just combined.
• Add the vegetable oil and mix until fully combined.
• Add the eggs, one at a time. Scrape the bowl if needed.
• Add the sour cream, lemon extract, and lemon zest and continue to mix until well combined.
• Pour the batter into the prepared loaf pan.
• Bake for 60 minutes, or until a toothpick inserted into the middle comes out clean.
• Allow the bread to cool for 15 minutes in the pan.
• While the bread is cooling, heat the remaining ¼ cup sugar and ¼ cup lemon juice in a small saucepan, stirring until the sugar is fully dissolved.
• Once bread has cooled 15 minutes, remove from the loaf pan and transfer to a parchment lined cooling rack.
• Spoon the lemon/sugar syrup over the bread, allowing it to soak in.
• Allow the bread to cool completely.
• Stir together the powdered sugar, sour cream, and lemon juice until smooth. Add more lemon juice if you need to make the mixture thinner.
• Once bread is fully cooled, drizzle completely with the icing. Place in the fridge until set. Slice and serve!

ICED LEMON LOAF RECIPE

Steps:

• Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, whisk vegetable oil, sour cream, and sugar together until combined.
• Whisk in eggs.
• Add lemon juice and vanilla extract; whisk until well-combined.
• Whisk in dry ingredients until combined.
• Pour batter into prepared pan.
• Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
• Let loaf cool in pan for 10 minutes.
• While loaf is cooling, whisk together sugar, lemon juice, and water.
• Bring to a boil, whisking constantly.
• Boil for 2-3 minutes, or until sugar has dissolved.
• Remove to wire rack, and lightly brush syrup over warm bread.
• Let bread cool to room temperature.
• Whisk powdered sugar, 2 tablespoons milk, and lemon zest together.
• Add in additional milk as needed to get thick but pourable consistency.
• Pour over the top of cooled bread.
• Let icing set before slicing.

PASSOVER ICED LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
• In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
• Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
• Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.