Lemon Loaf Cake Food

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!

GLAZED LEMON POUND CAKE LOAF

Steps:

• Preheat oven to 325 F. (not convection bake). Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
• In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about "4 or 5" on a KitchenAid mixer) until light coloured and fluffy. (Don't skimp on this process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
• In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
• Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
• Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
• While loaf is still a little warm, prepare the glaze by stirring together all the glaze ingredients in a small bowl, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.

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.

ICED LEMON LOAF (STARBUCK'S COPYCAT)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease an 8x4inch loaf pan with nonstick spray.
• Stir together the flour, baking powder, and salt in a medium sized bowl. Set aside.
• In a large bowl, cream the butter until smooth. Add in the sugar and continue mixing for 2 to 3 minutes, until light and fluffy. Scrape the bottom and sides of the bowl occasionally as it mixes.
• Add in the eggs, one at a time, while mixing on low.
• Add in the lemon juice, lemon zest, lemon extract, and vanilla extract. Stir till just combined.
• Add in half the dry ingredients, and mix slowly. Stir until just combined.
• Add in half of the buttermilk, and slowly mix it into the mixture until just mixed.
• Repeat with the remaining flour mixture, and buttermilk, until it's all combined.
• Spoon the batter into the prepared baking pan and smooth the top evenly with a rubber spatula.
• Bake for about 55-65 minutes until a toothpick can be inserted and comes out clean. Add aluminum foil over the top of the loaf pan after about 30 minutes. (The loaf can take a long time to bake, so don't worry if it takes longer than recommended)
• Remove from the oven and place on a wire rack to cool. Let the loaf cool in the loaf pan for 1 hour, then carefully remove to continue cooling on the wire rack.

LEMON LOAF CAKE

Steps:

• Preheat oven to 350°F. Spray a 9- x 5-inch loaf pan with cooking spray; line bottom and sides of pan with parchment paper, and coat parchment paper with cooking spray. Combine flour, pudding mix, baking soda, baking powder, and ¾ teaspoon of the salt in a medium bowl. Whisk together oil, 5 tablespoons of the lemon juice, and ½ cup of the Greek yogurt in a separate bowl until smooth; set both bowls aside.
• Beat granulated sugar and 4 tablespoons of the butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Add eggs, 1 at a time, beating well after each addition and stopping to scrape down sides as necessary, 45 seconds. Beat in vanilla and lemon extract until blended, about 15 seconds.
• Gradually add flour mixture to granulated sugar mixture alternately with yogurt mixture, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Pour batter into prepared loaf pan. Bake in preheated oven until cake is golden brown and a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack to cool completely, about 1 hour.
• Whisk together powdered sugar and remaining 2 tablespoons butter, 1 tablespoon lemon juice, 1 tablespoon Greek yogurt, and ¼ teaspoon salt until completely smooth (yields ½ cup). Once cake has cooled completely, spread frosting over top of cake, and garnish with lemon zest curls.

LEMON DRIZZLE LOAF

Steps:

• Weigh out the butter - cut into cubes and soften for about 30 seconds in the microwave
• Weigh out and add the caster sugar, beat together with a wooden spoon or electric mixer
• Weigh out the flour but put to one side. Add the eggs individually, beating fast to add air for a light sponge. If the mixture begins to look lumpy, add in a small portion of the flour, fold in slowly and gently until the mixture is smooth again
• Gradually add the lemon juice, beating the mixture hard to add air for a light texture
• Slowly fold in any remaining flour, ensuring there are no lumps. Spoon the mixture into a pre-greased 2lb loaf tin and Place on the middle shelf of the oven at around 180/200°. Bake for 20 minutes before covering with silver foil and returning for a further 20 minutes or until a sharp knife returns clean
• Leave the cake to cool (still in the tin) and prepare the Drizzle by heating spoonfuls of sugar with lemon juice in a small pan. Start over a low heat and stirring continuously increase the temperature allowing it to bubble and thicken slightly. Taste the mix and add more sugar accordingly if needed. Add the peel if you wish for it to be candied (optional - can also be presented fresh on top of cake) Once the mixture is a runny but slightly stiffer in texture remove from the heat and pour evenly over the top of the cake

LEMON LOAF CAKE

Steps:

• Preheat oven to 325°F.
• Butter a loaf pan and set aside.
• Using a food processor process the flour, baking powder and salt together for 3 seconds and pour into a bowl and set aside.
• In the food processor process the sugar and lemon peel until peel is minced.
• Add eggs and process for 1 minute.
• Add butter and blend for 1 minute.
• Add the dry ingredients and mix using 2 on/off turns.
• Run a spatula around the sides mixture and then blend until ingredients are combined using 1 or 2 on/off turns.
• Transfer mixture to prepared pan.
• Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes and then invert on a cooling rack, turning right side up.
• For the icing mix together the powdered sugar and lemon juice in a small bowl.
• Brush icing over top and sides of cake.

LEMON LOAF CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.
• To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.

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 OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Coat the parchment with cooking spray.
• Thinly slice 2 lemons and remove the seeds; set aside for topping. Grate the zest of 2 lemons. Squeeze enough of the lemons to measure 1/2 cup juice.
• Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until combined, about 1 minute.
• Pour the batter into the prepared loaf pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack and let cool 40 minutes in the pan, then remove to the rack to cool completely.
• Meanwhile, make the topping: Put the lemon slices in a small saucepan and cover with water. Bring to a boil, then drain. Return the lemon slices to the saucepan and repeat the boiling process two more times. Return the lemon slices to the saucepan and add 1 cup water, the remaining 3/4 cup granulated sugar and 2 tablespoons lemon juice. Bring to a boil, then reduce the heat so the liquid gently simmers; cook until the liquid is syrupy and the lemon slices are tender and translucent, about 15 minutes. Let cool completely.
• Make the glaze: Combine the confectioners' sugar and 1 tablespoon lemon juice in a bowl until smooth, adding the remaining 1 tablespoon lemon juice if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Remove the candied lemon slices from the syrup, letting the excess drip back into the saucepan. Arrange on top of the cake.

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.

BEST LEMON LOAF EVER

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.

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.