ICED LEMON LOAF RECIPE
Iced Lemon Loaf Recipe
Provided by Kate @ I Heart Eating
Categories bread
Time 1h20m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 46 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 165 mg, Sugar 28 g
ICED LEMON LOAF (BAREFOOT CONTESSA)
Usually I have a certain degree of self control when it comes to my buttery treats. With this lemon cake, however, I will happily consume an entire loaf in a sitting without thinking twice. Do I regret it? NO! Bake it and you will understand. Thank you, Ina.
Categories Cake Dessert Snacks Lemon Sweets
Time 1h15m
Yield 24
Number Of Ingredients 26
Steps:
- For the cakes Preheat the oven to 350℉ (180℃) F. Grease and flour two 8 by 4 inch loaf pans. You can also line the bottom with parchment paper to be extra safe. Cream the butter and 2 cups granulated sugar in a bowl until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Make the syrup Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a cooling rack; spoon the lemon syrup over them. Allow the cakes to cool completely. Make the glaze Combine the confectioners' sugar and the lemon juice in a bowl, mixing until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts :
PASSOVER ICED LEMON LOAF
This delicious non-dairy Passover dessert can be made year-round, just swap out the flours. This was such a hit at my Seder that everyone swore I had cheated and used real flour!
Provided by Talia Kornfeld
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h15m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 55.5 g, Cholesterol 69.8 mg, Fat 18.5 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 312.9 mg, Sugar 42.3 g
ICED LEMON LOAF
With an extra swirl of cream cheese...better than any coffee shop, has a nice spring vibe, plus easier than you'd think to make!
Provided by Tieghan Gerard
Time 2h20m
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350° F. Grease a (9x5 inch) loaf pan.2. In a large mixing bowl, beat together the butter, honey, and 1 tablespoon lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the lemon juice, vanilla, and yogurt. It's going to look curdled. Add the flour, baking powder, baking soda, and salt. Beat until just combined. 3. In a bowl, whisk together the cream cheese and 1 tablespoon lemon zest. 4. Spoon 1/3 of the batter into the prepared pan. Dollop teaspoon size amounts of the cream cheese over the batter, using half the cream cheese. Gently swirl the cheese using a paring knife. Spoon over another 1/3 of the batter, then swirl in the remaining cream cheese, then spoon the remaining batter over. It's OK if all the cream cheese is not covered. Bake for 45 minutes, or until the center is just set. If the cake is browning, cover with foil to finish baking. 5. Let cool completely before frosting.6. Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar, lemon juice, and honey. Pour the glaze over the loaf. Let set 1 hour (or so), slice and eat
Nutrition Facts : Calories 328 kcal, ServingSize 1 serving
BEST LEMON LOAF EVER
Seriously amazing lemon loaf cake. It was gone in a few hours. The icing makes it that much better.
Provided by Flower_In_Bloom
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
- Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
- Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
- While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 60.9 g, Cholesterol 69.3 mg, Fat 18.5 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.6 g, Sodium 300.4 mg, Sugar 41.9 g
COPYCAT STARBUCKS ICED LEMON LOAF CAKE
Make and share this Copycat Starbucks Iced Lemon Loaf Cake recipe from Food.com.
Provided by crosstownsweets
Categories Dessert
Time 1h10m
Yield 1 Cake Loaf
Number Of Ingredients 10
Steps:
- Cake:.
- Butter a loaf pan and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. Scrape the sides of your bowl once or twice during mixing. Add the vanilla, lemon zest and lemon juice and mix to combine. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. Pour the batter into your loaf pan and bake in a 350 degree oven for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool the cake in the pan. Once the cake is completely cooled, glaze with lemon icing. Cake will keep for a week in the refrigerator.
- Icing:.
- Mix together the sugar and lemon juice until smooth. Glaze once the cake is cooled.
Nutrition Facts : Calories 4431.9, Fat 217.3, SaturatedFat 130.6, Cholesterol 1262.6, Sodium 2471.8, Carbohydrate 579.2, Fiber 7, Sugar 379.7, Protein 53.3
YOGURT LEMON LOAF
This is a delicious, moist lemon loaf made with yogurt and glazed with lemon syrup. It's quick and easy to make and my whole family loves it.
Provided by barbara
Categories Lemon Cake
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with some flour.
- Combine flour, baking powder, and salt in a bowl; set aside.
- Combine yogurt, sugar, oil, lemon zest, and vanilla extract in a large bowl. Beat well with an electric mixer for 3 to 5 minutes. Add eggs one at a time, beating well after each addition.
- Sift the flour mixture on top of the batter and fold in with a spatula. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes. If loaf turns too dark, cover with aluminum foil after 40 minutes.
- Remove from oven and allow to cool in the pan for 10 minutes.
- Meanwhile, combine sugar and lemon juice in a small saucepan over medium heat. Cook and stir until sugar has completely dissolved and glaze is clear and syrupy, 3 to 5 minutes. Do not allow to get brown.
- Remove loaf from the pan and transfer to a wire rack. Brush loaf with the lemon syrup all over the top and the sides, allowing the syrup to be absorbed by the warm loaf. Allow to cool before slicing.
Nutrition Facts : Calories 335 calories, Carbohydrate 49.6 g, Cholesterol 58.3 mg, Fat 13.4 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 282.4 mg
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