LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
ICED LEMON LOAF RECIPE
Iced Lemon Loaf Recipe
Provided by Kate @ I Heart Eating
Categories bread
Time 1h20m
Number Of Ingredients 17
Steps:
- Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk vegetable oil, sour cream, and sugar together until combined.
- Whisk in eggs.
- Add lemon juice and vanilla extract; whisk until well-combined.
- Whisk in dry ingredients until combined.
- Pour batter into prepared pan.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let loaf cool in pan for 10 minutes.
- While loaf is cooling, whisk together sugar, lemon juice, and water.
- Bring to a boil, whisking constantly.
- Boil for 2-3 minutes, or until sugar has dissolved.
- Remove to wire rack, and lightly brush syrup over warm bread.
- Let bread cool to room temperature.
- Whisk powdered sugar, 2 tablespoons milk, and lemon zest together.
- Add in additional milk as needed to get thick but pourable consistency.
- Pour over the top of cooled bread.
- Let icing set before slicing.
Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 46 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 165 mg, Sugar 28 g
INA GARTEN'S LEMON LOAF CAKE RECIPE - (4.2/5)
Provided by KDCooks
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees fahrenheit. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan (I use Wilton's Cake Release). Line the bottom with parchment paper and butter and flour the entire pan. Sift the flour, baking powder, and salt together into a medium bowl. In a large bowl, whisk together yogurt, 1 cup of the sugar, eggs, lemon zest or extract, and vanilla. Slowly add the dry ingredients into the wet, whisking to combine (I did this in 2-3 additions). Use a rubber spatula to fold the vegetable oil into the batter until it's fully incorporated. Pour into the prepared pan and bake for about 50 minutes, or until a cake tester stuck in the center of the loaf comes out clean. While the cake is baking, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan over medium heat and cook until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes before removing it and placing it on a baking rack over a sheet pan. Use a cake tester, wooden skewer, or toothpick to carefully pierce holes throughout the cake (I used a toothpick so the holes wouldn't be too obvious, but a skewer might have made deeper holes in the cake, allowing more syrup to get through). While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely. In a small bowl, combine the confectioners' sugar and lemon juice, whisking to form a smooth glaze. Pour over the cake. Slice and serve with fresh berries, whipped cream, or ice cream.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
ICED LEMON LOAF (BAREFOOT CONTESSA)
Usually I have a certain degree of self control when it comes to my buttery treats. With this lemon cake, however, I will happily consume an entire loaf in a sitting without thinking twice. Do I regret it? NO! Bake it and you will understand. Thank you, Ina.
Categories Cake Dessert Snacks Lemon Sweets
Time 1h15m
Yield 24
Number Of Ingredients 26
Steps:
- For the cakes Preheat the oven to 350℉ (180℃) F. Grease and flour two 8 by 4 inch loaf pans. You can also line the bottom with parchment paper to be extra safe. Cream the butter and 2 cups granulated sugar in a bowl until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Make the syrup Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a cooling rack; spoon the lemon syrup over them. Allow the cakes to cool completely. Make the glaze Combine the confectioners' sugar and the lemon juice in a bowl, mixing until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts :
ICED LEMON POUND CAKE
This simple lemon pound cake is buttery moist, rich, and tastes incredible under a thick layer of lemon glaze.
Provided by Sally
Categories Cake
Time 3h15m
Number Of Ingredients 13
Steps:
- Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer. Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. The mixture may look curdled as a result of the varying textures combining. This is normal and the batter will come together when you add the dry ingredients in the next step.
- With the mixer running on low speed, slowly add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing. Batter is thick.
- Spoon/spread the batter into prepared loaf pan and bake for 45-60 minutes, tenting the cake with aluminum foil halfway through baking to prevent the top from over-browning. Pound cakes are dense and take awhile to bake in the oven. Baking times vary, so keep an eye on yours and don't be alarmed if yours is taking longer. The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs are OK.
- Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for 1 hour, then carefully remove the slightly warm cake from the pan. Let it continue cooling on a wire rack or on a serving plate/platter. You can add the icing while the cake is still warm or wait for it to cool.
- Whisk all of the icing ingredients together and pour over cake. Serve immediately or wait until the cake cools completely, which promises neater slices.
- Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.
ICED LEMON LOAF
With an extra swirl of cream cheese...better than any coffee shop, has a nice spring vibe, plus easier than you'd think to make!
Provided by Tieghan Gerard
Time 2h20m
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350° F. Grease a (9x5 inch) loaf pan.2. In a large mixing bowl, beat together the butter, honey, and 1 tablespoon lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the lemon juice, vanilla, and yogurt. It's going to look curdled. Add the flour, baking powder, baking soda, and salt. Beat until just combined. 3. In a bowl, whisk together the cream cheese and 1 tablespoon lemon zest. 4. Spoon 1/3 of the batter into the prepared pan. Dollop teaspoon size amounts of the cream cheese over the batter, using half the cream cheese. Gently swirl the cheese using a paring knife. Spoon over another 1/3 of the batter, then swirl in the remaining cream cheese, then spoon the remaining batter over. It's OK if all the cream cheese is not covered. Bake for 45 minutes, or until the center is just set. If the cake is browning, cover with foil to finish baking. 5. Let cool completely before frosting.6. Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar, lemon juice, and honey. Pour the glaze over the loaf. Let set 1 hour (or so), slice and eat
Nutrition Facts : Calories 328 kcal, 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
INA GARTEN'S LEMON LOAF CAKE
A delicious, tangy, easy lemon loaf cake. Be careful not to overbake!
Provided by Adapted from Ina Garten via Two Peas and Their Pod
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan (I use Wilton's Cake Release). Line the bottom with parchment paper and butter and flour the entire pan.
- Sift the flour, baking powder, and salt together into a medium bowl. In a large bowl, whisk together yogurt, 1 cup of the sugar, eggs, lemon zest or extract, and vanilla. Slowly add the dry ingredients into the wet, whisking to combine (I did this in 2-3 additions). Use a rubber spatula to fold the vegetable oil into the batter until it's fully incorporated. Pour into the prepared pan and bake for about 50 minutes, or until a cake tester stuck in the center of the loaf comes out clean.
- While the cake is baking, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan over medium heat and cook until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes before removing it and placing it on a baking rack over a sheet pan. Use a cake tester, wooden skewer, or toothpick to carefully pierce holes throughout the cake (I used a toothpick so the holes wouldn't be too obvious, but a skewer might have made deeper holes in the cake, allowing more syrup to get through). While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely.
- In a small bowl, combine the powdered sugar and lemon juice, whisking to form a smooth glaze. Pour over the cake. Slice and serve with fresh berries, whipped cream, or ice cream.
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BAREFOOT CONTESSA | LEMON YOGURT CAKE | RECIPES
From barefootcontessa.com
- Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
ICED LEMON LOAF | TASTY KITCHEN: A HAPPY RECIPE …
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COPYCAT STARBUCKS LEMON LOAF (+ LEMON GLAZE) - AVERIE COOKS
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4.4/5 Calories 329 per servingCategory Bread, Rolls, Muffins & Breakfast
- Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
- Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.
LEMON CAKE WITH LEMON GLAZE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (3)Total Time 1 hr 15 minsCategory DessertCalories 239 per serving
- In a large bowl, combine the butter and sugar. Beat with an electric mixer until light and fluffy, about 3 minutes. Add the eggs and beat well, scraping the sides of the bowl as needed. Add lemon zest, lemon juice, and vanilla extract. Beat again to combine.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder. Add half the flour mixture to the butter mixture and beat to combine. Add the sour cream and beat again. Add the remaining flour mixture and beat once more.
- Scoop the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick comes out clean.
GLAZED LEMON POUND CAKE LOAF - SEASONS AND SUPPERS
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5/5 (119)Total Time 1 hr 5 minsCategory Dessert, SnackCalories 290 per serving
- 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.
BAREFOOT CONTESSA'S POUND CAKE LOAF RECIPE - RECIPEZAZZ.COM
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5/5 (1)Calories 205 per servingServings 24
- Grease and flour two 8 1/2 by 4 1/2 by 2 1/2-inch loaf pans (I used four mini loaf pans). Line the bottoms with parchment paper.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
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