Lemon Cream Loaf Wlemon Glaze Food

LEMON LOAF CAKE

Steps:

• Preheat the oven to 350F degrees Fahrenheit. Grease an (8x4 inch or 9x5 inch) loaf pan with cooking spray
• In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat the butter and sugar together until fluffy and pale, about 4-6 minutes. With a spatula, scrape the sides and bottom of the bowl as needed. With the mixer on low-speed, add the eggs one at a time, add the vanilla extract and lemon juice. Beat on medium-high speed until combined. With the mixer on low, add the flour and buttermilk alternately to the batter, beginning and ending with the flour.
• Put the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick inserted into the cake comes out clean with only a few moist crumbs.
• Remove from the oven and allow to cool in the pan for about 15 minutes.
• Prepare the lemon syrup by combining together the confectioners' sugar and lemon juice. Set aside.
• Remove the lemon loaf from the pan and set it on a rack. Brush the syrup over the loaf while warm.
• Make the icing by whisking together the confectioners' sugar, lemon juice and milk. Add additional juice, if needed. The icing should be thick.
• When the loaf is completely cool, pour the icing over the loaf.

LEMON LOAF WITH GLAZE

Steps:

• For the Loaf.
• 1.Preheat Oven to 350.
• 2.Grease & Flour a Loaf Pan.
• 3.Cream Butter and Sugar together.
• 4.In a separate bowl mix eggs and vanilla well, add lemon juice and zest.
• 5.Add egg mix into the butter mix, beat slowly.
• 6.Add remaining Ingredients and mix well.
• 7.Bake for 40 Mins,.
• For the Glaze.
• 1.Mix all ingredients in a bowl until well combined and spread over warm loaf.

LEMON CREAM LOAF W/LEMON GLAZE

Steps:

• For loaf:.
• Dredge pecans and lemon rind in 1 Tbl. flour in small bowl, stir well and set aside.
• Cream shortenening and cream cheese in large mixing bowl.
• Gradually add sugar beating well.
• Add eggs, one at a time, beating well after each addition.
• Combine remaining flour, baking powder and salt.
• Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in reserved dredged mixture.
• Pour batter into 2 well-greased 8 1/2x 4 1/2x3" loaf pans.
• Bake at 350º for 1 hour or til toothpick inserted in center comes out clean.
• Immediately brush loaves with lemon glaze.
• Cool in pans 20 minutes, then turn out onto wire rack to cool completely.
• Lemon Glaze:.
• Combine all ingredients in small bowl, stir well.

LEMON POUND CAKE LOAVES

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

LEMON CREAM DELIGHT

Steps:

• In a small heavy saucepan, combine egg and lemonade concentrate. Cook and stir over low heat until mixture is thickened and reaches 160°, 8-10 minutes. Cool to room temperature. Stir in lemon peel and vanilla. , In a small bowl, beat cream cheese and lemon mixture until blended. Spoon into 2 dessert dishes. Refrigerate until chilled.

LEMON CREAM

Steps:

• Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
• Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
• Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

GLAZED LEMON LOAF

Steps:

• Preheat oven to 350 degrees.
• Cream sugar& butter until smooth.
• Beat in eggs.
• Add dry ingredients alternately with milk.
• Fold in rind& nuts.
• Pour into gresed loaf pan.
• Bake 350 degrees F for 1 hour.
• Glaze: Blend& pour over hot loaf.
• Cool& remove from pan.