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
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
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
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