Lemon Cake Bread Food

LEMON CAKE BREAD

Steps:

• 1. Heat oven to 325. Grease 2 8x4 inch loaf pans. In a large bowl, blend first 3 ingredients. Beat 1 minute at medium speed. Add eggs one at a time, beating well after each addition.
• 2. Stir in remaining ingredients just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 325 for 50-65 minutes or until of bread tests done.
• 3. Cool 10 minutes, remove from pan. Cool completely. Glaze with lemon glaze.

LEMON POUND CAKE BREAD PUDDING

Steps:

• Butter a 13x9 pan. Cut pound cake into cubes (not bite size -- large pieces like you'd do for bread pudding) and place in buttered pan.
• Squeeze juice from lemons over cake.
• Whisk eggs and sugar in bowl until combined.
• Whisk in milk. (I'll sometimes add some lemon zest to this, too.)
• Pour over pound cake; let soak for an hour.
• Heat oven to 350.
• Cover pan with foil and bake 45-60 minutes. Sometimes I'll uncover the pan for the last 10 minutes or so to crisp up the top.

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.

MOIST LEMON CAKE

Steps:

• CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
• GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.

LEMON LOAF CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
• In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
• Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
• In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
• In a separate medium bowl, whisk together the flour, baking powder, and salt.
• Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
• Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
• Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
• Transfer to a serving platter, slice, and serve.
• Enjoy!

OLD-FASHIONED LEMON BREAD

Steps:

• Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
• In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
• Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
• Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
• Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
• Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
• Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.

LEMON LOAF CAKE

Steps:

• Dissolve jello in 1 cup hot water.
• Let cool.
• Mix everything in bowl.
• Add eggs 1 at a time.
• Pour into greased and floured loaf pans.
• Bake at 350 degrees 40-45 minutes.
• Cool 5 minutes.
• Mix icing sugar and lemon juice.
• Prick with size 8 knitting needle and glaze.
• Makes 2 9x5 loaf pans.

LEMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.