Best Loaf O Gold Cake Recipes

OREO® LOAF CAKE

Oreo® Loaf Cake image

An easy one-bowl sour cream loaf cake with a soft crumb and bursting with Oreos®.

Provided by The Sweet and Sour Baker

Categories Desserts Chocolate Dessert Recipes White Chocolate

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

cooking spray
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
3 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
¾ cup sour cream
1 ¼ cups crushed chocolate sandwich cookies (such as Oreo®), divided
⅓ cup white chocolate chips
1 tablespoon powdered sugar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan. Line with parchment paper, leaving a 2-inch overhang on all sides.
Whisk flour, baking powder, and salt together in a medium mixing bowl.
Whisk sugar, eggs, oil, and vanilla extract together in another bowl until well combined. Whisk in the sour cream.
Pour the sour cream mixture over the flour mixture; mix together with a rubber spatula. Fold in 1 cup crushed cookies. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Immediately top with white chocolate chips and remaining crushed cookies.
Lift loaf out of the pan using the parchment paper overhang. Allow to cool before dusting with powdered sugar.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 52.2 g, Cholesterol 80.8 mg, Fat 25.4 g, Fiber 1 g, Protein 6.7 g, SaturatedFat 7.3 g, Sodium 374.1 mg, Sugar 29.3 g

LEMON POUND CAKE LOAVES

Lemon Pound Cake Loaves image

My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 2 mini loaves (6 piece each).

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING:
3/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.