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.
LEMON LOAF CAKE
This light Lemon Loaf Cake drizzled with a sweet and tart lemon glaze has a tender buttery crumb and is full of bright citrus flavor. This easy loaf of quick bread is perfect for breakfast, a snack and even dessert.
Provided by Chef Kathy McDaniel
Categories Breakfast Dessert Snack
Time 55m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 300 kcal, Carbohydrate 48 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 59 mg, Sodium 145 mg, Fiber 1 g, Sugar 33 g, TransFat 1 g, ServingSize 1 serving
THE BEST LEMON LOAF WITH LEMON GLAZE
Inspired by Starbucks lemon loaf, this moist, homemade lemon loaf with lemon glaze has the perfect balance between sweet and tangy, and so so flavourful.
Provided by Sam | Ahead of Thyme
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, combine eggs, yogurt, and sugar, and beat with a hand mixer until smooth. Add in oil, lemon extract, lemon zest, and lemon juice and continue to beat until smooth.
- Gradually add in the dry ingredients and beat until just combined (about 30-60 seconds). Do not overmix.
- Pour the batter into a greased loaf pan, and bake for 50 mins. Check that it is done with a toothpick.
- Place pan on a wire rack and allow the loaf to cool in the pan for an hour. Then, remove loaf from the pan and allow it to cool on a wire rack for another 1-2 hours, until completely cooled.
- In a small bowl, add the icing sugar. Slowly add in the lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice.
- Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf.
Nutrition Facts : ServingSize 1 slice, Calories 303 calories, Sugar 22.5 g, Sodium 150.3 mg, Fat 14 g, SaturatedFat 10.1 g, TransFat 0 g, Carbohydrate 38 g, Fiber 0.6 g, Protein 6.4 g, Cholesterol 59.5 mg
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.
ZESTY LEMON LOAF
This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.
Provided by Kathleen C
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h40m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
- Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.
- Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.
- Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 44.1 g, Cholesterol 62.2 mg, Fat 10.5 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 173.9 mg, Sugar 29.1 g
LEMON CREAM LOAF W/LEMON GLAZE
Make and share this Lemon Cream Loaf W/Lemon Glaze recipe from Food.com.
Provided by Wildflour
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2383.5, Fat 121.3, SaturatedFat 44, Cholesterol 353.3, Sodium 2176.6, Carbohydrate 295.6, Fiber 7.6, Sugar 161.2, Protein 37.7
LEMON LOAF CAKE RECIPE BY TASTY
Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.
Provided by Katie Aubin
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams
LEMON LOAF
I have had this recipe for so long I really don't remember who gave it to me. I like to enjoy a small sliver...okay a medium sliver with a cup of tea.
Provided by FrenchBunny
Categories Dessert
Time 45m
Yield 1 Loaf, 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 276, Fat 9.2, SaturatedFat 2.1, Cholesterol 29.6, Sodium 463.2, Carbohydrate 45.1, Fiber 0.7, Sugar 25.2, Protein 4.1
LEMON GLAZE
Provided by Ann Warren
Categories Low Sodium Lemon Summer
Yield Makes 1 3/4 cups glaze, enough for 1 Pecan Harvest Loaf.
Number Of Ingredients 2
Steps:
- Combine the lemon juice and sugar in a small saucepan and cook over medium heat, stirring, for 10 to 15 minutes, until transparent. Test to see if the syrup forms a "string" when dropped from a spoon. When it does, take it off the heat and spoon it over the slightly cooled pecan harvest loaf.
GLAZED LEMON BREAD
My mother makes this recipe every winter when her lemon tree had ripe fruit. A wonderful gift for friends and neighbors during the Christmas season.
Provided by DELEIGHLA
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
- In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
- Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
- In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 32.3 g, Cholesterol 42.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 3.2 g, Sodium 314.4 mg, Sugar 15.6 g
LEMON LEMON LOAF
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you want to increase the lemony goodness of these cakes, add the simple glaze after the syrup has set and the cakes are cool. This loaf freezes extremely well, so you can double the recipe and make a few extra loaves.
Provided by Matt Lewis
Categories Cake Citrus Breakfast Brunch Dessert Bake Vegetarian Wedding Lemon Spring Winter Shower Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 (9-by-5-by-3-inch) Loaves
Number Of Ingredients 19
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.
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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