Lemon Loaf Recipe 455

OUR FAVOURITE LEMON LOAF

Our Favourite Lemon Loaf image

This is soooo nummmmy!! for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)

Provided by Derf2440

Categories Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

1/2 cup margarine or 1/2 cup shortening (We prefer butter)
1 cup sugar
2 eggs
1/2 cup milk, 2% is fine
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 lemon, rind of
1 lemon, juice of
1/4 cup sugar

Steps:

In a large bowl, cream butter and sugar.
Add eggs, one at a time, beating until creamy.
Blend in milk.
In another bowl, mix together flour, baking powder, salt and lemon rind.
Pour into batter.
Stir to moisten.
Scrape into greased 9 x 5 inch loaf pan.
Bake in 350f degree oven for 55 to 60 minutes.
Cool in pan for 5 minutes.
Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
Cool.
Glaze: Combine lemon juice and sugar in saucepan.
Stir and heat till sugar is dissolved.
Spoon evenly over top of hot loaf.

LEMON LOAF: THE BEST RECIPE EVER!!!

Lemon Loaf: The Best Recipe Ever!!! image

A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.

Provided by Maria Vannelli RD

Categories Dessert

Time 1h15m

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour (284 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon lemon zest
1/2 cup unsalted butter (softened)
1 1/4 cup granulated sugar
3 eggs (room temperature)
1/2 cup lemon juice
1/2 cup milk (room temperature)
1/2 cup icing sugar (sifted)
1/4 cup lemon juice

Steps:

Preheat the oven to 350℉ (175°C) .
Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
Gradually add the sugar and continue beating for another 2-3 minutes.
Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
Add lemon juice (the batter will curdle).
Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
If using add-ins, combine gently at this point.
Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

Nutrition Facts : ServingSize 1 serving, Calories 202 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 87 mg, Sugar 20 g

EASY LEMON LOAF

Easy Lemon Loaf image

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

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
2 containers (6 oz each) Yoplait® Original yogurt lemon burst
1/2 cup butter, melted
1 tablespoon grated lemon peel
2 eggs
2 teaspoons coarse sugar, if desired

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

Lemon Loaf image

I have had this recipe for so long I really don't remember who gave it to me. I like to enjoy a small sliver...okay a medium sliver with a cup of tea.

Provided by FrenchBunny

Categories Dessert

Time 45m

Yield 1 Loaf, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups flour
3/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons grated lemon rind
3/4 cup milk
1 egg (slightly beaten)
1/3 cup melted margarine
3 drops lemon juice
glaze
1/4 cup sugar
1 lemon, juice of

Steps:

Mix together the flour,sugar,baking powder,salt and lemon rind in a large bowl.
Add in milk, slightly beaten egg and margarine and mix.
Add 2 or 3 drops of lemon juice and mix.
Pour into prepared loaf pan and bake in preheated oven at 375 for 30-35 minutes.
Simmer glaze in saucepan for a few minutes to dissolve sugar.
While loaf is still warm put on dish and poke some holes on top with toothpick. Pour glaze over loaf and enjoy.

Nutrition Facts : Calories 276, Fat 9.2, SaturatedFat 2.1, Cholesterol 29.6, Sodium 463.2, Carbohydrate 45.1, Fiber 0.7, Sugar 25.2, Protein 4.1

BEST LEMON LOAF EVER

Best Lemon Loaf Ever image

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

Ingredients

1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup white sugar
2 tablespoons butter, softened
3 eggs, at room temperature
⅓ cup lemon juice
2 teaspoons lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
½ cup vegetable oil
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons milk
½ teaspoon lemon zest
½ teaspoon lemon extract

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

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