GLAZED LEMON LOAF CAKE
This is a yummy easy to make cake that is great to make especially if you have an abundance of fresh lemons. Every one just loves it. I got it from a friend and have made it heaps.
Provided by lizzy loo
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together oil and caster sugar.
- Add eggs 1 at a time.
- Mix in flour, salt, milk and lemon rind.
- Pour into a greased loaf tin.
- Bake in a mod oven (180 degrees Celcius) for 45 minutes.
- Take out of oven and pour topping over.
- allow to cool in the tin.
GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY
Here's what you need: butter, white sugar, large eggs, lemon zest, lemon juice, vanilla, all purpose flour, table salt, baking soda, baking powder, sour cream, icing, lemon juice
Provided by Addison Anderson
Categories Desserts
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 °F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light-colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the last of the sour cream, then finally the last of the flour.
- Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
- Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
- While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.
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 CAKE
Adapted from Do You Bake by Kimberly. "Recipe created by Todd Wilbur www.TopSecretRecipes.com"
Provided by Mebriella
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Grease and flour a 9 × 5 loaf pan.
- In a large bowl, combine flour, baking soda, baking powder and salt.
- In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
- Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
- Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool on rack. Pour glaze over cooled loaf.
- Glaze - whisk to combine.
Nutrition Facts : Calories 281.6, Fat 12.4, SaturatedFat 2.9, Cholesterol 51.8, Sodium 201, Carbohydrate 39.4, Fiber 0.4, Sugar 26.9, Protein 3.3
VANILLA GLAZED LEMON LOAF CAKE
Make and share this Vanilla Glazed Lemon Loaf Cake recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 170C or 150C fan forced.
- Grease and line a 11cm x 23cm pan.
- Sift together flour and baking poowder.
- Place eggs and caster sugar into a food processor and process until pale and then add butter and process until thick and creamy.
- Add buttermilk and rind and pulse until combined and then add flour mixture and pulse until a batter forms.
- Fill prepared pan and bake for 40-45 minutes or until a skewer inserted comes ouit clean.
- Cool in pan for 10 minutes.
- Meanwhile make Vanilla Glaze.
- Combine all ingredients in a bowl until smooth.
- Remove cake from pan and brush glaze over the cake.
- Cool cake completely on a wire rack before serving.
Nutrition Facts : Calories 387.4, Fat 17.3, SaturatedFat 10.4, Cholesterol 88.8, Sodium 226.2, Carbohydrate 54.4, Fiber 1, Sugar 35, Protein 5.1
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- Preheat the oven to 350F degrees Fahrenheit. Grease an (8x4 inch or 9x5 inch) loaf pan with cooking spray
- 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.
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- Preheat oven to 325 F. (not convection bake). Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar at medium speed (about "4 or 5" on a KitchenAid mixer) until light coloured and fluffy. (Don't skimp on this process. It should cream about 3 minutes). Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
- Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
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