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
LEMON POUND CAKE LOAVES
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 mini loaves (6 piece each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.
Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
EASY LEMON LOAF
Reintroducing our easy lemon loaf! We heard your feedback on our 3-Ingredient Lemon Loaf, so we took it back to our test kitchens. With a couple of added ingredients, this lemon loaf cake is one that everyone can agree on.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly sprinkle with flour.
- In large bowl, beat cake mix, yogurt, melted butter, lemon peel and eggs with electric mixer on low speed until ingredients are moistened; scrape bottom and side of bowl. Beat 2 minutes on medium speed. Pour batter in pan. Sprinkle with coarse sugar.
- Bake 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan on cooling rack 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 90.9, Carbohydrate 3.5 g, Cholesterol 51.3 mg, Fat 2, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 5.1 g, ServingSize 1 Serving, Sodium 13.5 mg, Sugar 1.5 g, TransFat 0 g
LEMON LOAF CAKE RECIPE BY TASTY
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
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
LEMON LOAF CAKE
I made this cake purely as an experiment. Wow did it come through! I had been craving a lemon-flavored something for a while and this completely satisfied it. It's sweet, yet retains that delicious tart lemon zing and flavor. My dad loved it.
Provided by seth martin
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.
- To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 53.2 g, Cholesterol 62.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 7.6 g, Sodium 264 mg, Sugar 34.9 g
GLAZED LEMON LOAF CAKE
This is a yummy easy to make cake that is great to make especially if you have an abundance of fresh lemons. Every one just loves it. I got it from a friend and have made it heaps.
Provided by lizzy loo
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together oil and caster sugar.
- Add eggs 1 at a time.
- Mix in flour, salt, milk and lemon rind.
- Pour into a greased loaf tin.
- Bake in a mod oven (180 degrees Celcius) for 45 minutes.
- Take out of oven and pour topping over.
- allow to cool in the tin.
LEMON LOAF CAKE
Make and share this Lemon Loaf Cake recipe from Food.com.
Provided by Fluffy
Categories Breads
Time 1h
Yield 2 loaf pans
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1267.7, Fat 91.3, SaturatedFat 13.7, Cholesterol 372, Sodium 345.1, Carbohydrate 101.2, Fiber 0.1, Sugar 96.4, Protein 16
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- Preheat oven to 350°F. Spray a 9- x 5-inch loaf pan with cooking spray; line bottom and sides of pan with parchment paper, and coat parchment paper with cooking spray. Combine flour, pudding mix, baking soda, baking powder, and ¾ teaspoon of the salt in a medium bowl. Whisk together oil, 5 tablespoons of the lemon juice, and ½ cup of the Greek yogurt in a separate bowl until smooth; set both bowls aside.
- Beat granulated sugar and 4 tablespoons of the butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Add eggs, 1 at a time, beating well after each addition and stopping to scrape down sides as necessary, 45 seconds. Beat in vanilla and lemon extract until blended, about 15 seconds.
- Gradually add flour mixture to granulated sugar mixture alternately with yogurt mixture, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Pour batter into prepared loaf pan. Bake in preheated oven until cake is golden brown and a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack to cool completely, about 1 hour.
- Whisk together powdered sugar and remaining 2 tablespoons butter, 1 tablespoon lemon juice, 1 tablespoon Greek yogurt, and ¼ teaspoon salt until completely smooth (yields ½ cup). Once cake has cooled completely, spread frosting over top of cake, and garnish with lemon zest curls.
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