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.
Nutrition Facts : Calories 290 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 199 mg, Sugar 26 g, ServingSize 1 serving
THE BEST LEMON LOAF (BETTER-THAN-STARBUCKS COPYCAT)
It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You're going to love this lemon pound cake recipe!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
- Drizzle in the oil while whisking to combine.
- Add the lemon zest, lemon extract, and whisk to combine. Note - I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.
- Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay, don't try to stir them smooth.
- Turn the batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
- Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
- To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
- Evenly drizzle glaze over bread before slicing and serving.
- Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you're not a glaze person.
Nutrition Facts : Calories 329 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 233 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
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.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON LOAF WITH GLAZE
I find this recipe to be quite easy to follow and very simple in the ingredients! Which is great because it honestly tastes like you're a master chef. It is so moist and melts in your mouth that you just may have trouble to refrain from eating the entire Lemon Loaf. Another great thing about this Lemon Loaf, is that the glaze just brings the entire recipe together. With 4 Simple ingredients, your glaze will come out perfect, lemony and sweet. Every single time
Provided by Bonnie G 2
Categories Dessert
Time 55m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 13
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.
GLAZED LEMON LOAF
Make and share this Glazed Lemon Loaf recipe from Food.com.
Provided by Misha Solomon
Categories Dessert
Time 1h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 386.9, Fat 15, SaturatedFat 6.8, Cholesterol 71.5, Sodium 495.5, Carbohydrate 58.9, Fiber 1.4, Sugar 38.1, Protein 6.1
GLAZED LEMON LOAF
One of my favorite quick breads, cuz I love lemon. The preparation time doesn't include cooling time.
Provided by echo echo
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream the butter with the sugar.
- Add the egg and lemon peel and beat well.
- Combine the flour, baking powder and salt.
- Add the flour mixture to the creamed mixture alternately with milk, beating well after each addition.
- Spoon the batter into a well greased 9 X 5-inch loaf pan.
- Bake at 350°F about 55 minutes or until a fork or toothpick inserted comes out clean.
- Shortly before removing the bread from the oven, make the glaze: combine the powdered sugar and lemon juice and stir until the sugar dissolves.
- Pour the glaze over the bread while it's still in the pan and hot.
- Let stand 20 min before turning out on a rack, then let cool before slicing.
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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