Lemon Loaf The Best Recipe Ever Food

LEMON LOAF: THE BEST RECIPE EVER!!!

Steps:

• Preheat the oven to 350℉ (175°C) .
• Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
• Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
• In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
• Gradually add the sugar and continue beating for another 2-3 minutes.
• Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
• Add lemon juice (the batter will curdle).
• Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
• If using add-ins, combine gently at this point.
• Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
• Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

EASY LEMON LOAF

Steps:

• Preheat your oven to 350 degrees F.
• Prepare a 1.5L loaf pan (8 by 4.5 inches) by lining it with wax paper. Set aside.
• With a mixer cream together the butter and sugar.
• Add in the eggs, 1 at a time.
• In a separate bowl combine the flour, baking powder and salt.
• Add 1/2 of the flour mix to the butter mix.
• Then add 1/2 of the milk.
• Add the remaining flour mix.
• Mix in the remaining milk and lemon zest.
• Bake for 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
• In the mean time, combine the juice from 1 lemon with 1/4 cup sugar.
• When the cake is done baking, take it out of the oven, and pierce holes in it with a knife - make sure to get to the bottom of the loaf so the lemon juice mixture can get right down into the cake. Pour lemon juice/sugar mix over warm cake.
• Let sit. This cake is even better the next day.
• Enjoy!

BEST HOMEMADE LEMON BREAD

Steps:

• Pre-heat oven to 350° (180° celsius), grease a 9x5 inch loaf pan.
• In a large bowl whisk together flour, baking powder, salt and 1 1/4 cups sugar, add the softened butter and with a pastry blender blend until mixture resembles coarse crumbs. Stir in the lemon zest.
• In a small bowl add eggs and beat lightly with a fork add milk and mix until combined, then pour this mixture into the flour mixture and stir just until flour is moistened.
• In prepared loaf pan add the batter and bake for 1 - 1 1/4 hours (or until tooth pick comes out clean). Cool then move to a wire rack.

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.

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 LOAF

Steps:

• Mix together the flour,sugar,baking powder,salt and lemon rind in a large bowl.
• Add in milk, slightly beaten egg and margarine and mix.
• Add 2 or 3 drops of lemon juice and mix.
• Pour into prepared loaf pan and bake in preheated oven at 375 for 30-35 minutes.
• Simmer glaze in saucepan for a few minutes to dissolve sugar.
• While loaf is still warm put on dish and poke some holes on top with toothpick. Pour glaze over loaf and enjoy.

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.