LEMON LOAF: THE BEST RECIPE EVER!!!
A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.
Provided by Maria Vannelli RD
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350℉ (175°C) .
- Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
- Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
- In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
- Gradually add the sugar and continue beating for another 2-3 minutes.
- Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
- Add lemon juice (the batter will curdle).
- Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
- If using add-ins, combine gently at this point.
- Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
- Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.
Nutrition Facts : ServingSize 1 serving, Calories 202 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 87 mg, Sugar 20 g
BEST HOMEMADE LEMON BREAD
A delicious Lemony Sweet bread with a simple glaze.
Provided by Rosemary Molloy
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350° (180° celsius), grease a 9x5 inch loaf pan.
- In a large bowl whisk together flour, baking powder, salt and 1 1/4 cups sugar, add the softened butter and with a pastry blender blend until mixture resembles coarse crumbs. Stir in the lemon zest.
- In a small bowl add eggs and beat lightly with a fork add milk and mix until combined, then pour this mixture into the flour mixture and stir just until flour is moistened.
- In prepared loaf pan add the batter and bake for 1 - 1 1/4 hours (or until tooth pick comes out clean). Cool then move to a wire rack.
Nutrition Facts : Calories 291 kcal, Carbohydrate 39 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 72 mg, Sodium 270 mg, Sugar 21 g, ServingSize 1 serving
ITALIAN BREAKFAST LEMON LOAF
Make and share this Italian Breakfast Lemon Loaf recipe from Food.com.
Provided by Marie
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Grease and flour a 9x5x3" loaf pan.
- Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.).
- With the mixer running, gradually add the sugar and then the oil in a slow, steady stream.
- In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter.
- Sift flour, baking powder, and salt together and blend into batter until thoroughly mixed.
- Pour batter into the prepared pan, which should be about two-thirds full.
- Place in oven and bake about 35 to 40 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
- Place the pan on a cooling rack for 5 minutes.
- Loosen loaf and turn out onto the rack.
- Turn loaf upright and let cool completely.
- Sprinkle with powdered sugar or you can make a lemon glaze and drizzle over.
Nutrition Facts : Calories 335.4, Fat 15.9, SaturatedFat 2.5, Cholesterol 70.5, Sodium 193.7, Carbohydrate 44.1, Fiber 0.7, Sugar 25.3, Protein 5
OUR FAVOURITE LEMON LOAF
This is soooo nummmmy!! for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)
Provided by Derf2440
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar.
- Add eggs, one at a time, beating until creamy.
- Blend in milk.
- In another bowl, mix together flour, baking powder, salt and lemon rind.
- Pour into batter.
- Stir to moisten.
- Scrape into greased 9 x 5 inch loaf pan.
- Bake in 350f degree oven for 55 to 60 minutes.
- Cool in pan for 5 minutes.
- Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
- Cool.
- Glaze: Combine lemon juice and sugar in saucepan.
- Stir and heat till sugar is dissolved.
- Spoon evenly over top of hot loaf.
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
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- Once cake is completley cooled, mix together half of icing ingredients (1/2 cup powdered sugar, 1 tsp extract and 3-4 teaspoons of lemon juice) until smooth (see NOTE #7 below). Pour over top of cake and evenly spread. Let dry for 30 mins and then repeat the process with the second half of glaze ingredients. This trick keeps most of the glaze on the top of the cake.
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