Lemon Breakfast Cake Recipes

LEMON BREAKFAST CAKE

Lemon Breakfast Cake image

Make and share this Lemon Breakfast Cake recipe from Food.com.

Provided by Ceezie

Categories Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 13

Ingredients

1 cup granulated sugar
3 1/2 tablespoons granulated sugar
1 1/2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
4 medium eggs
1/2 cup creme fraiche
3 tablespoons fresh lemon juice
1 teaspoon fresh lemon juice
3 lemons, zest of, grated
6 tablespoons butter, melted and slightly cooled
1/2 cup powdered sugar, sifted
1 lemon, juice of

Steps:

Preheat the oven to 350 degrees. Butter a 9-inch loaf pan.
To prepare the cake: In the bowl of an electric mixer fitted with paddle attachment, combine the sugar, flour, and baking powder on the lowest speed. Add the eggs and continue mixing until the mixture forms a smooth paste. Mix in the crème fraiche, lemon juice, lemon zest, and melted butter. Pour the batter into the buttered loaf pan and transfer to the center rack of the oven.
Bake for 60 to 65 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 5 to 10 minutes, then turn it out onto a rack to cool.
To prepare the glaze: In a bowl, mix the powdered sugar and lemon juice until the sugar dissolves. Brush the top of the cake with the glaze while the cake is still warm.

LEMON LOAF CAKE RECIPE BY TASTY

Lemon Loaf Cake Recipe by Tasty image

Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.

Provided by Katie Aubin

Categories Desserts

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

nonstick cooking spray, for greasing
½ cup unsalted butter, softened, 1 stick
1 ¼ cups granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract
1 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups powdered sugar
1 tablespoon milk
2 tablespoons fresh lemon juice

Steps:

Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
Transfer to a serving platter, slice, and serve.
Enjoy!

Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams

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