LEMONY LEMON LOAF
This sunny, lightly colored, yellow-blond cake includes both lemon zest and lemon juice for bright flavor, plus cream cheese, buttermilk, and sour cream for richness. Due to the sugaring of the pan, the two end slices--often disfavored--will be the sweetest!
Provided by Doug in Manhattan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch nonstick loaf pan and "flour" the pan with 2 1/2 tablespoons sugar, tilting so each surface of the pan is dusted with sugar. Discard any excess sugar.
- Whisk together flour, cornstarch, and baking powder in a mixing bowl; set aside.
- Place baking soda in the palm of your hand and wet with water to form a paste. Rub paste vigorously all over 1 lemon. Rinse lemon thoroughly, zest it, and place zest in a large bowl. Juice the lemon into a liquid measuring cup and add enough juice from remaining 2 lemons to measure 1/3 cup; add to lemon zest.
- Add sugar, olive oil, and cream cheese to the lemon mixture. Mix thoroughly with an electric mixer until most of the sugar has dissolved. Whisk in eggs, applesauce, sour cream, and buttermilk until well combined. Whisk in 1/2 of the reserved flour mixture until incorporated. Whisk in remaining flour mixture until just combined. Immediately pour and scrape the batter into the prepared loaf pan. Place loaf pan, uncovered, on a baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 42 to 45 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges of the pan to loosen. Invert carefully onto a serving plate or cooling rack. Let cool for 30 minutes before serving, or cool completely to room temperature before wrapping and refrigerating.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 43.7 g, Cholesterol 81.6 mg, Fat 10.9 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 3.4 g, Sodium 681.7 mg, Sugar 17.6 g
LEMON LOAF: THE BEST RECIPE EVER!!!
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
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
THE MOST-LEMONY LEMON BAR OF ALL TIME
This bar is lemon city! We put lemon zest in the crust, upped the pucker in the filling and put lemon candy on top. It's the bar for the ultimate lemon lover.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
- To make the crust, pulse the zest with 1/3 cup of the sugar in a food processor until the sugar is yellow and sandy, 1 to 2 minutes. Add 1 1/2 cups of the flour, the butter, cornstarch and salt and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
- Reduce the oven temperature to 300 degrees F. To make the filling, whisk the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in 1 cup lemon juice.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes.
- Cool the lemon bars on a wire rack, 30 minutes, then refrigerate uncovered until firm, at least 1 hour. Lift the bars out of the pan using the foil. Peel off the foil and cut into 24 bars. Dust with confectioners' sugar. Place a piece of gummy lemon candy on top of each square and serve.
LEMON BREAD
I often bake this sunshiny-sweet lemon bread when company's due. It has a loaf-like texture. -Kathy Scott, Lingle, Wyoming
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 143mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON TEA BREAD
Steps:
- Preheat the oven to 400 degrees F.
- Butter and flour a 9 by 5 inch, 3-inch deep loaf pan.
- To make the bread, whisk together the eggs, lemon zest, and juice, salt, and granulated sugar in a large bowl. Fold in the creme fraiche, flour, and baking powder. Gently fold in the melted butter, mixing just until combined.
- Pour the batter into the prepared pan. Bake for 8 minutes, then lower the oven temperature to 325 degrees F and bake for a further 25 to 30 minutes, or until a wooden skewer inserted in the center comes out clean. Leave to cool in the pan for 5 minutes before turning out onto a wire rack.
- To make the frosting, sift the confectioners' sugar into a large bowl. Add the lemon juice and salt, and stir until smooth. Adjust the sweetness by adding more lemon juice or more sugar as required. Drizzle the frosting over the warm bread and allow to set before serving.
LEMON BREAD
Categories Bread Brunch Bake Lemon Walnut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- In a bowl cream together the shortening and 1 cup of the sugar until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating until the mixture is smooth. Into another bowl sift together the flour, the baking powder, and the salt and stir the mixture into the egg mixture alternately with the milk, stirring until the mixture is just combined. Stir in the walnuts and the zest, transfer the batter to a well-buttered 9- by 5-inch loaf pan, and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Transfer the bread in the pan to a rack and with a small skewer poke it all over. In a small bowl stir together the remaining 1/4 cup sugar and the lemon juice, pour the mixture over the hot bread, and let the bread cool.
OLD-FASHIONED LEMON BREAD
This is a wonderful bread that goes very well with tea. I like this recipe over other lemon bread recipes I've found because the glaze is allowed to saturate the bread all the way through.
Provided by Hey Jude
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
- In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
- Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
- Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
- Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
- Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
- Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.
Nutrition Facts : Calories 242.9, Fat 10.3, SaturatedFat 1.8, Cholesterol 36.7, Sodium 144.4, Carbohydrate 35.3, Fiber 0.5, Sugar 22.4, Protein 3
LEMONY ZUCCHINI BREAD
Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.-Field Editor Carol Funk, Richard, Saskatchewan.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON BREAD
I always make this with the lemon-sugar mixture to brush over the top. In my family, we all love lemony things, but if you don't like slightly sour foods, skip on the lemon-sugar mixture.
Provided by cellogirl2
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.
- In a medium bowl stir together the flour, the 3/4 cup sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
- In another medium bowl combine the egg, milk, lemon peel, and the 1 tablespoon lemon juice and melted butter.
- Pour the egg mixture all at once into the well in the flour mixture. Stir just until moistened, batter should be lumpy.
- Fold in nuts.
- Spoon the batter into the prepared pan.
- Bake in 350˚ oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.
- If desired, stir together the 2 tablespoons of lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf.
- Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.
- Wrap and store overnight before serving.
Nutrition Facts : Calories 156.7, Fat 6.6, SaturatedFat 1.1, Cholesterol 13.8, Sodium 108.6, Carbohydrate 21.7, Fiber 0.9, Sugar 9.7, Protein 3.2
LEMON LEMON LOAF
Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you want to increase the lemony goodness of these cakes, add the simple glaze after the syrup has set and the cakes are cool. This loaf freezes extremely well, so you can double the recipe and make a few extra loaves.
Provided by Matt Lewis
Categories Cake Citrus Breakfast Brunch Dessert Bake Vegetarian Wedding Lemon Spring Winter Shower Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 2 (9-by-5-by-3-inch) Loaves
Number Of Ingredients 19
Steps:
- MAKE THE LEMON CAKES
- Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
- Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
- Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
- Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool in the pans for 15 minutes.
- MEANWHILE, MAKE THE LEMON SYRUP
- In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
- Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
- Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
- (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
- IF YOU LIKE, MAKE THE LEMON GLAZE
- In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
- The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.
More about "lemony lemon bread recipes"
PERFECTLY LEMONY LEMON BREAD - GLORIOUS TREATS
From glorioustreats.com
Reviews 42Category Bread, Breakfast, DessertServings 24Total Time 1 hr 5 mins
- Preheat oven to 350*F. Spray sides and bottom of pans with non-stick cooking spray. Line bottom of pans with parchment paper and spray the paper as well.
- In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside.
- In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again. Pour the glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
LEMONY LEMON BREAD | WILLIAMS SONOMA
From williams-sonoma.com
LEMON BREAD - BAKING FOR FRIENDS
From bakingforfriends.com
GLAZED LEMON BREAD RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
BEST LEMON QUICK BREADS | ALLRECIPES
From allrecipes.com
LEMON QUICK BREAD RECIPE | BERLY'S KITCHEN
From berlyskitchen.com
THE BEST LEMON BREAD RECIPE | A MIND "FULL" MOM
From amindfullmom.com
SUPER MOIST LEMON LOAF - EATS BY THE BEACH
From eatsbythebeach.com
VERY LEMONY LEMON BREAD RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
LEMON BREAD RECIPE | EATINGWELL
From eatingwell.com
OLD FASHIONED LEMON BREAD - JO COOKS
From jocooks.com
BEST EVER LEMON BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
VERY LEMONY LEMON BREAD - BIGOVEN.COM
From bigoven.com
LEMONY WHITE BEAN SALAD - BUDGET BYTES
From budgetbytes.com
LEMON BREAD - THE RECIPE REVIVAL
From thereciperevival.com
LEMON BREAD RECIPE - FOOD CHANNEL
From foodchannel.com
EASY LEMON BREAD RECIPE {NO BUTTER!} - FEELGOODFOODIE
From feelgoodfoodie.net
BRAIDED LEMON BREAD RECIPE | MYRECIPES
From myrecipes.com
LEMON-GLAZED LEMON BREAD RECIPE | BON APPéTIT
From bonappetit.com
LEMON BREAD: EASY QUICK BREAD RECIPE - SIMPLE AND SEASONAL
From simpleandseasonal.com
QUICK LEMON BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
BEST HOMEMADE LEMON BREAD - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
THE MOST LEMONY LEMON MUFFIN RECIPE | KITCHN
From thekitchn.com
MOM'S GLAZED LEMON BREAD - THE KITCHEN MAGPIE
From thekitchenmagpie.com
EXTRA LEMONY GLAZED LEMON BREAD WITH PECANS | VINTAGE COOKING
From vintagecooking.com
OLD-FASHIONED LEMON BREAD - CARNATION®
From verybestbaking.com
LEMON BREAD RECIPE | MYRECIPES
From myrecipes.com
THE ULTIMATE VEGAN LEMON BREAD! - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
UNFORGETTABLE LEMON BREAD WITH LEMON GLAZE
From gritsandpinecones.com
EASY LEMON BREAD WITH GLAZE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
10 BEST LEMON CURD BREAD RECIPES | YUMMLY
From yummly.com
OLD FASHIONED LEMON BREAD WITH LEMON SYRUP - THE BOSSY KITCHEN
From thebossykitchen.com
COPYCAT STARBUCKS LEMON LOAF (+ LEMON GLAZE) - AVERIE COOKS
From averiecooks.com
2,429 BREAD RECIPES BY TITLE - PAGE 104
From recipeland.com
GLAZED LEMON BREAD - THE RECIPE CRITIC
From therecipecritic.com
THE BEST LEMON BREAD RECIPE | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
BEST LEMON BREAD RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love