LEMON ROSé LOAF CAKE WITH ROSé GLAZE
Provided by Mansee Muzumdar
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Zest two of your lemons (about 1 teaspoon) and add to a large bowl with the sugar. Use your fingers to combine until zest is evenly dispersed with sugar.
- Add butter and use a hand mixer to cream together for 5 minutes, until light and fluffy.
- Add eggs one at time, fully combining after each one. Mix for an additional 2 minutes.
- In a separate bowl, whisk together flour, baking powder and salt.
- Add half of the dry ingredients to the butter and sugar and mix on low speed.
- Add milk and mix, and then add remaining dry ingredients and mix until just combined.
- Scoop batter into a buttered loaf pan and smooth top. Bake for 45-55 minutes, until a toothpick comes out clean.
- While cake bakes, juice lemons until you have ¼ cup lemon juice. Combine with rosé and let sit until cake is done.
- Remove cake from oven and let cool for 10 minutes.
- Poke holes in cake, and then pour half of the lemon juice and rosé mixture all over. Let cake cool completely.
- When ready to serve, whisk together powdered sugar and remaining lemon juice mixture until a thick, but pourable glaze forms (add more liquid or sugar as necessary!)
- Remove cake from pan and pour glaze on top.
ROSE-LEMON GLAZED CAKE
A spring-summer dream come true, perfect for bridal showers, afternoon tea, or a decadent breakfast with a cup of coffee or tea. This recipe comes from "The California Cook: Casually Elegant Recipes with Exhilarating Taste" by Diane Rossen Worthington. The active work time includes making candied rose petals -- if you don't intend to make that part, subtract about 20-25 minutes from the active time.
Provided by Susiecat too
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
- Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
- In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
- Beat in the eggs, zest and lemon extract, and mix for two minutes.
- Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
- Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
- Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean.
- Cool in the pan for 10 minutes, then invert onto a cake rack.
- Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
- Add the juice and whisk to break up any lumps.
- Place the cake on your cake plate (which must have a lip!).
- While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom.
- Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
- For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
- Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
- Place petals, convex side down to drain on wax paper.
- When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours.
- Store in covered container in refrigerator. Good for about a month.
- Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
- Serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.
Nutrition Facts : Calories 292.2, Fat 15.6, SaturatedFat 9.5, Cholesterol 76.5, Sodium 127.6, Carbohydrate 35.5, Fiber 0.4, Sugar 23.8, Protein 3.4
LEMON ROSE BUNDT CAKE
Make and share this Lemon Rose Bundt Cake recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h20m
Yield 1 Bundt Cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Spray a Rose bundt pan with nonstick spray and dust with flour; set aside.
- In a large bowl, whisk to combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully combined. Beat in lemon juice and zest, then reduce speed to low. Add flour in 3 additions, alternating with buttermilk, and beginning and ending with flour.
- Remove bowl from stand and measure out 1 1/2 cup batter, place in a medium bowl and stir together with strawberry jam and 2 drops red food gel. Add 1/2 of remaining plain batter into bottom of bundt pan. Spoon batter with jam over evenly. Top with remaining plain batter and run a knife through the pan to swirl the batters together.
- Place bundt pan on a parchment lined baking sheet to keep cake level and bake on middle rack until a cake tester inserted in the middle comes out clean, about 50-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.
- To make glaze, place confectioners sugar in the bowl of a stand mixer fitter with the whisk attachment. Add pomegranate juice and beat, starting on low, until smooth and thick. Add more pomegranate juice as needed to make the glaze thick and pourable. Add drops of red food gel to give the glaze a bright red rose color.
- Spoon half of the glaze over the cooled cake, coating completely. Let the glaze dry, about 15 minutes, then spoon over remaining glaze to give the cake an even coating.
Nutrition Facts : Calories 7721.6, Fat 209.4, SaturatedFat 124.9, Cholesterol 1241.8, Sodium 4010.4, Carbohydrate 1413.7, Fiber 12.3, Sugar 1082.2, Protein 74.7
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 ROSE BREAD
This rose-glazed bread could not be easier to make, and tastes great with lemon tea.
Provided by Bobled
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Crush rose petals in a small bowl.
- Whisk flour, baking powder, baking soda, salt, and lemon zest together in a bowl. Add rose petals and set aside.
- Mix sugar and egg together in a separate bowl. Add rose water and lemon juice. Stir in vanilla bean seeds. Pour egg mixture over flour mixture; stir until combined. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 to 10 minutes; invert onto a cooling rack.
- Whisk powdered sugar and rose water together to make glaze. Pour glaze over lemon bread.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 58.7 g, Cholesterol 18.6 mg, Fat 0.8 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 260.2 mg, Sugar 35.4 g
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
CARROT LOAF CAKE WITH TANGY LEMON GLAZE
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Provided by Yossy Arefi
Categories breakfast, brunch, lunch, snack, cakes
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 13
Steps:
- Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
- Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
- Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
- Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
- When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.
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