Lemon And Orange Loaf Food

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange 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, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, 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 1/4 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, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 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 rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

LEMON & ORANGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
• Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.

OUR FAVOURITE LEMON LOAF

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.

MOIST LEMON OR ORANGE LOAF CAKE

Steps:

• 1. See the whole recipe here! http://www.lovefoodies.com/moist-lemon-or-orange-pound-loaf-cake.html#.Us_LqfRDtL0

ORANGE-LEMON CITRUS BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour 9x5-inch loaf pan.
• Whisk flour, sugar, 1 tablespoon lemon peel, baking powder, orange peel and salt in large bowl. Beat milk, oil, egg and vanilla in small bowl until well blended. Make well in flour mixture; pour in milk mixture and stir until well blended. (Batter will be thin.) Pour into prepared pan.
• Bake 45 minutes or until toothpick inserted into center comes out clean. Cool bread in pan on wire rack 5 minutes.
• Meanwhile, combine marmalade and remaining 1/2 teaspoon lemon peel in small microwavable bowl. Microwave on HIGH 15 seconds or until slightly melted. Remove bread from pan to wire rack; spread marmalade mixture evenly over top. Cool completely before serving.

FANTASTIC ORANGE LOAF

Steps:

• Beat butter, sugar and 1 egg well.
• Beat in 2nd egg.
• Stir in rind and jucse.
• Mix dry ingredients together.
• Add to orange mixture til just mixed.
• Place in a grease loaf pan.
• Bake 325F 1 hour.
• Mix glaze ingredients in a saucepan. Heat and stir to dissolve sugar.Spoon over top of loaf while still warm.
• Let stand 10 minutes.

EASY MOIST ORANGE LOAF

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl, mix together eggs, vanilla, sour cream, grated orange peel, and orange juice.
• Stir in sugar and baking soda.
• Stir in flour and mix until most lumps are out. You can mix by hand or with a beater.
• Grease a small loaf pan with cooking spray.
• Pour batter into greased loaf pan.
• Bake at 350 for 38-42 minutes or until a knife in the center comes out clean.
• Let cool and slice, or first top with a cream cheese cake frosting.

LEMON CURD & ORANGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.
• Put the butter, sugar, eggs, yogurt, self-raising flour, ground almonds, orange zest, milk and 5 tbsp lemon curd in a large bowl and whisk until smooth. Put another 5 tbsp lemon curd in a second bowl and whisk to loosen.
• Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.

LEMON LEMON LOAF

Steps:

• MAKE THE LEMON CAKES
• Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
• Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
• Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
• Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
• Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
• Let cool in the pans for 15 minutes.
• MEANWHILE, MAKE THE LEMON SYRUP
• In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
• Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
• Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
• (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
• IF YOU LIKE, MAKE THE LEMON GLAZE
• In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
• The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

LEMON LOAF (OR ORANGE LOAF)

Steps:

• Grate the rind off the fruit.
• Grease loaf tin.
• Cream margarine, sugar and egg. Add dry ingredients and milk. Mix well adding grated rind.
• Bake at 350F for 40 to 45 minutes or until inserted knife comes out clean.
• When the loaf comes out of the oven, pick it with a few times with the tip of the knife or a tooth pick. Take 1/2 the fruit and squeeze the juice over the cake.
• Make glaze with juice of remaining 1/2 fruit and icing sugar.
• OPTION: you can fold in 1/2 cup of frozen blueberries to Lemon Loaf batter, a little at the time or 1/2 cup frozen or fresh cranberries for the orange loaf.