Lemon Ginger Loaf With Apricot Glaze Recipes

LEMON CAKE WITH APRICOT GLAZE

Steps:

• Preheat the oven to 325°F. Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.
• Put the cake mix, egg whites, water, lemon zest, and lemon juice in a large mixing bowl. Mix using the package directions. Pour the batter into the pan.
• Bake for 25 to 30 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer to a cooling rack.
• In a small saucepan, heat the apricot preserves over medium-high heat for 1 to 2 minutes, or until melted, stirring constantly. Brush evenly over the cake (a basting brush works well). Serve warm or at room temperature. Garnish each serving with a dollop of the whipped topping.
• Beat the unheated apricot preserves with a fork. Fold into 3 cups frozen fat-free whipped topping, thawed in the refrigerator. Spread over the completely cooled cake. Refrigerate any leftovers.
• Pour the batter into two 12-cup muffin pans. Follow the baking times on the package. Brush with the warmed apricot preserves. Increase the amount of whipped topping to 1 1/2 cups. (serves 12, 1 cupcake per serving)
• An implement called a zester makes quick work of removing the peel, or zest, of citrus fruit. Use rather firm downward strokes, being careful to avoid cutting into any of the pith, the white bitter covering just beneath the peel. Measuring and cleanup will be easy if you work over a sheet of wax paper.
• (Per Serving)
• Calories: 162
• Total Fat: 2.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 236mg
• Carbohydrates: 33g
• Fiber: 1g
• Sugars: 20g
• Protein: 2g
• Dietary Exchanges
• 2 Carbohydrate
• 1/2 Fat
• (Per Serving)
• Calories: 177
• Total Fat: 2.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 241mg
• Carbohydrates: 36g
• Fiber: 1g
• Sugars: 21g
• Protein: 2g
• Dietary Exchanges
• 2 1/2 Carbohydrate
• 1/2 Fat
• (Per Serving)
• Calories: 110
• Total Fat: 1.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 0mg
• Sodium: 158mg
• Carbohydrates: 23g
• Fiber: 0g
• Sugars: 13g
• Protein: 1g
• Dietary Exchanges
• 1 1/2 Carbohydrate
• 1/2 Fat

LEMON LOAF WITH GLAZE

Steps:

• For the Loaf.
• 1.Preheat Oven to 350.
• 2.Grease & Flour a Loaf Pan.
• 3.Cream Butter and Sugar together.
• 4.In a separate bowl mix eggs and vanilla well, add lemon juice and zest.
• 5.Add egg mix into the butter mix, beat slowly.
• 6.Add remaining Ingredients and mix well.
• 7.Bake for 40 Mins,.
• For the Glaze.
• 1.Mix all ingredients in a bowl until well combined and spread over warm loaf.

GINGERBREAD LOAF W/(OPT LEMON ICING)

Steps:

• Gingerbread Loaf.
• Add ingrediants to mixing bowl and mix lightly. Bake for about an 50 minutes or more if needed. When cooled drizzle Lemon Icing ( opt.).
• Lemon Icing.
• In a small mixing bowl stir together powdered sugar,vanilla,lemon juice and enough milk to make icing of drizzle consistency.