Zingy Lemon Loaf Cake Recipes

Steps:

• Pre-heat oven to 190oC ; 375oF ; Gas 5.
• Grease a loaf tin or 8 x 10 inch baking tin.
• Cream butter and 170g (6oz) of sugar in a bowl until soft and fluffy.
• Gradually add the beaten eggs stirring all the time.
• Grate the rind off the lemon very finely or peel with a potato peeler and chop very finely taking care not to include any white pith.
• Mix in the lemon rind and flour.
• Stir in enough milk to make the mixture drop off a spoon with a light shake.
• Spread the mixture evenly in a greased loaf tin.
• Bake for 30 to 40 minutes until the cake is springy when touched and a skewer inserted into the middle comes out clean.
• While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling (microwave works too).
• When the cake has cooked pierce all over with a skewer or fork and spoon the lemon syrup over the top.
• Allow the cake to cool in the tin.

Steps:

• Preheat oven to 350°F Grease bottom and sides of one 9" round cake pan. Line bottom with parchment paper and set aside.
• In a bowl, whisk together eggs, half the milk, and the vanilla.
• In another bowl, whisk together flour, sugar, baking powder, lemon rind and salt. Using an electric mixer, beat dry ingredients with remaining milk and butter at medium speed for 2 minutes until fluffy. Add egg mixture 1/3 at a time, mixing well and scraping down sides of bowl between additions.
• Transfer batter to prepared pan. Bake in preheated oven 30 minutes or until cake tester comes out clean from center. Cool in pan 10 minutes. Run a thin-bladed knife around the edge of the pan, then turn cake out onto a rack until fully cooled. Peel off parchment paper before slicing.

Steps:

• MAKE THE LEMON CAKES
• Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
• Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
• Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
• Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
• Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
• Let cool in the pans for 15 minutes.
• MEANWHILE, MAKE THE LEMON SYRUP
• In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
• Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
• Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
• (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
• IF YOU LIKE, MAKE THE LEMON GLAZE
• In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
• The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

Steps:

• Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
• Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
• Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.

Steps:

• Dissolve jello in 1 cup hot water.
• Let cool.
• Mix everything in bowl.
• Add eggs 1 at a time.
• Pour into greased and floured loaf pans.
• Bake at 350 degrees 40-45 minutes.
• Cool 5 minutes.
• Mix icing sugar and lemon juice.
• Prick with size 8 knitting needle and glaze.
• Makes 2 9x5 loaf pans.