Italian Breakfast Lemon Loaf Recipes

Steps:

• Preheat oven to 350°.
• Grease and flour a 9x5x3" loaf pan.
• Put the eggs in a mixing bowl and beat with an electric mixer until they are pale yellow and thickened. (This takes a few minutes.).
• With the mixer running, gradually add the sugar and then the oil in a slow, steady stream.
• In a small bowl, stir milk, lemon juice, and lemon zest together and add to batter.
• Sift flour, baking powder, and salt together and blend into batter until thoroughly mixed.
• Pour batter into the prepared pan, which should be about two-thirds full.
• Place in oven and bake about 35 to 40 minutes, or until a toothpick inserted near the center of the loaf comes out clean.
• Place the pan on a cooling rack for 5 minutes.
• Loosen loaf and turn out onto the rack.
• Turn loaf upright and let cool completely.
• Sprinkle with powdered sugar or you can make a lemon glaze and drizzle over.

Steps:

• In a large bowl, cream butter and sugar.
• Add eggs, one at a time, beating until creamy.
• Blend in milk.
• In another bowl, mix together flour, baking powder, salt and lemon rind.
• Pour into batter.
• Stir to moisten.
• Scrape into greased 9 x 5 inch loaf pan.
• Bake in 350f degree oven for 55 to 60 minutes.
• Cool in pan for 5 minutes.
• Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
• Cool.
• Glaze: Combine lemon juice and sugar in saucepan.
• Stir and heat till sugar is dissolved.
• Spoon evenly over top of hot loaf.

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.

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.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.