Iced Lemon Loaf Recipes

ICED LEMON LOAF RECIPE

Steps:

• Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving overheang on the sides so that you can remove the bread once baked (see video).
• In the bowl of a stand mixer fitted with the paddle attachment, stir the flour, 1 cup sugar, baking powder, baking soda, and salt together on low until just combined.
• Add the vegetable oil and mix until fully combined.
• Add the eggs, one at a time. Scrape the bowl if needed.
• Add the sour cream, lemon extract, and lemon zest and continue to mix until well combined.
• Pour the batter into the prepared loaf pan.
• Bake for 60 minutes, or until a toothpick inserted into the middle comes out clean.
• Allow the bread to cool for 15 minutes in the pan.
• While the bread is cooling, heat the remaining ¼ cup sugar and ¼ cup lemon juice in a small saucepan, stirring until the sugar is fully dissolved.
• Once bread has cooled 15 minutes, remove from the loaf pan and transfer to a parchment lined cooling rack.
• Spoon the lemon/sugar syrup over the bread, allowing it to soak in.
• Allow the bread to cool completely.
• Stir together the powdered sugar, sour cream, and lemon juice until smooth. Add more lemon juice if you need to make the mixture thinner.
• Once bread is fully cooled, drizzle completely with the icing. Place in the fridge until set. Slice and serve!

ICED LEMON LOAF RECIPE

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.

ICED LEMON LOAF (BAREFOOT CONTESSA)

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.

PASSOVER ICED LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
• In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
• Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
• Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

ICED LEMON POUND CAKE LOAF (BEST EVER)

Steps:

• Preheat your oven to 350°F. and gather your ingredients and supplies. Add the paddle attachment to your stand mixer.
• Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed
• Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix.
• Pour the batter into the parchment-lined loaf cake and bake for 40-45 minutes. The top of the loaf will be raised, slightly golden brown, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
• When the loaf is baked, cool it for 15 minutes, remove the parchment from the pan, and cool it for an additional 15 minutes before layering the icing on. It will be slightly warm but that is okay.

ICED LEMON POUND CAKE

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.

COPYCAT STARBUCKS ICED LEMON LOAF

Steps:

• Step 1: Preheat oven to 350 F. Grease an 8 1/2-by-4 1/2-inch loaf pan.
• Step 2: In a large bowl, combine 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Set aside.
• Step 3: In a medium bowl using an electric mixer, blend together 3 eggs, 1 cup granulated sugar, 2 tablespoons softened butter, 1 teaspoon vanilla, 1 teaspoon lemon extract and 1/3 cup lemon juice.
• Step 4: Pour wet ingredient into dry ingredients and blend until smooth. Add 1/2 cup vegetable oil and mix well.
• Step 5: Pour batter into the well-greased loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.
• Step 6: While lemon loaf cooks, make the lemon icing. In a small bowl with an electric mixer on low speed, combine 1 cup plus 1 tablespoon powdered sugar, 2 tablespoons whole milk and 1/2 teaspoon lemon extract.
• Step 7: When the lemon loaf is cool, remove it from the pan and frost the top with the lemon icing. When the icing has set up, slice the loaf into eight 1-inch-thick slices.

MOIST LEMON BLUEBERRY LOAF

Steps:

• Begin by preheating the oven to 350 degrees Fahrenheit and lining a 9x11 loaf pan with parchment paper - set aside.
• While the oven is preheating, make the lemon loaf batter. Begin by adding eggs, melted butter, milk and cane sugar to a large mixing bowl and whisk to combine.
• Next, add lemon juice to the mixture and whisk in.
• In a separate bowl, set aside 2 tablespoons of the all purpose flour and mix with the blueberries to coat them in flour. This is a vital step as it will keep the blueberries from sinking to the bottom of the loaf. Once the blueberries have been coated in flour, set that bowl with the blueberries aside - we will mix them into the loaf in a moment!
• Then, add salt, baking powder, and remaining flour to the bowl with the wet ingredients and gently fold in until just combined. Don't over mix unless you want a tough loaf. :)
• Finally, add all of the coated blueberries and any leftover flour to the mixture and gently fold them in.
• Add your lemon loaf batter to the parchment-lined loaf pan. Smooth out over top and, if using, sprinkle turbinado sugar over top.
• Bake loaf for 52 - 53 minutes, or until a toothpick can be inserted into the middle of the loaf and come out of the loaf cleanly.
• Then, while your loaf cools, prepare the icing to go over top of the loaf.
• In a bowl, add powdered sugar and milk and mix until icing forms.
• Once your loaf has fully cooled, pour your icing over top, slice and enjoy!

WAY BETTER THAN STARBUCKS ICED LEMON POUND CAKE!

Steps:

• Preheat oven to 350ºF (175ºC) and butter and flour a loaf tin/pan and set aside.
• Sift the flour, baking powder and salt into a bowl and set aside.
• Cream room temperature butter and sugar in mixer, scraping down the sides once or twice.
• Add one egg, and mix well, then add about 2 tbsp of flour until blended. Continue with the rest of the eggs, and a little flour, scraping the sides of the bowl from time to time.
• Now add the vanilla, lemon juice, lemon rind and lemon oil, and mix well.
• Remove bowl from mixer and gently fold in the remaining flour with a spatula. Place cake batter into prepared loaf pan and put into preheated oven for 15 minutes. Then lower the temperature to 325ºF (150ºC) and continue to bake for another 40 to 45 minutes, or until tester inserted into the center comes out clean.
• Let cool for 15 minutes, then remove from pan and place on rack to cool completely. When cool, prepare the icing, if desired.
• Just mix the confectioner's sugar and lemon and water until smooth. Spread or drizzle over cooled cake, letting it drip down the sides.
• Allow the icing to dry/set before cutting the cake with a serrated knife.

COPYCAT STARBUCKS ICED LEMON LOAF CAKE

Steps:

• Cake:.
• Butter a loaf pan and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. Scrape the sides of your bowl once or twice during mixing. Add the vanilla, lemon zest and lemon juice and mix to combine. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. Pour the batter into your loaf pan and bake in a 350 degree oven for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool the cake in the pan. Once the cake is completely cooled, glaze with lemon icing. Cake will keep for a week in the refrigerator.
• Icing:.
• Mix together the sugar and lemon juice until smooth. Glaze once the cake is cooled.