BEST HOMEMADE LEMON BREAD
A delicious Lemony Sweet bread with a simple glaze.
Provided by Rosemary Molloy
Categories Dessert
Time 1h35m
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350° (180° celsius), grease and flour a 9x5 inch loaf pan.
- In a large bowl whisk together the flour, baking powder, salt and 1 1/4 cups of sugar, add the softened butter and with a pastry blender or fork blend together until the mixture resembles coarse crumbs. Stir in the lemon zest.
- In a small bowl add the eggs and beat lightly with a fork, add the milk and beat until combined. Pour the wet ingredients into the dry ingredients and stir just until the flour is moistened. Do not over mix.
- In prepared loaf pan add the batter and bake for approximately 60 minutes, (this all depends on the oven, could be a little more or a little less) or until tooth pick comes out clean. Cool 15 - 20 minutes then move to a wire rack to cool completely.
Nutrition Facts : Calories 291 kcal, Carbohydrate 39 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 72 mg, Sodium 270 mg, Sugar 21 g, ServingSize 1 serving
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.
LUSCIOUS LEMON BREAD
Make and share this Luscious Lemon Bread recipe from Food.com.
Provided by MARIA MAC
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 335 degrees.
- In a large bowl or mixer, cream together oil, eggs and sugar. Add all other ingredients, blend well. Grease and flour 1 bundt pan. Bake for 1 hour in an oven at 335 degrees.
Nutrition Facts : Calories 518.6, Fat 26.2, SaturatedFat 3.5, Cholesterol 54.5, Sodium 297.7, Carbohydrate 63.2, Fiber 2.2, Sugar 37.7, Protein 9.1
LUSCIOUS LEMON TRIANGLES
A traditional lemon bar with zest! The addition of lemon zest in both the crust and filling makes this dessert even more refreshing.
Provided by Lori
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish and then line it with enough aluminum foil to leave overhang along all edges for lifting finished dessert from the pan. Grease the foil.
- Stir 2 cups flour, 1 cup confectioners' sugar, and 1 tablespoon lemon zest together in a bowl. Mash butter into the flour mixture until the mixture resembles fine crumbs; press into the bottom of the prepared dish.
- Bake in preheated oven until golden brown, 15 to 20 minutes.
- Beat eggs in the bowl of a stand mixer until lightened in color.
- Mix white sugar, 1/4 cup flour, and baking powder in a bowl until no lumps remain; beat into the eggs until incorporated fully. Stir lemon juice and lemon zest to the egg mixture; pour over the prepared crust.
- Bake in preheated oven until set in the middle and the edges are slightly golden, about 25 minutes.
- Cool pastry in the pan until just warm to the touch, dust with confectioners' sugar, and cool completely. Lift pastry from pan by the foil and refrigerate until slightly firmed. Cut into 2-inch squares; halve each square diagonally to get triangles.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 16.3 g, Cholesterol 25.7 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 43.4 mg, Sugar 11.6 g
LUSCIOUS LEMON CAKE
This is the lightest, most moist cake! And delicious, too! I always get requests for it, and the recipe. You can change the flavors of the cake, the Jell-O, and the pudding, too! How about a blue Jell-O cake, and vanilla pudding in the fosting, tinted with pink with food coloring for a baby shower? And with sugar free Jell-O's and Lite Cool Whip, not much guilt eating it, either!
Provided by ciao4293
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the cake mix according to the box, and bake as directed in 2 round pans.
- Remove from the pans to cool.
- Put the cakes back in pans, and poke cakes all over with a fork.
- Mix the boiling water with the Jell-O until dissolved.
- Pour half over each layer, and refrigerate for at least 3 hours.
- TO MAKE THE FROSTING: Pour milk into a bowl.
- Add pudding mix and powdered sugar.
- Blend with a wire whisk.
- Stir in the Cool Whip until completely combined.
- Refrigerate until ready to use.
- To frost, dip one cake pan in hot water for about 10 seconds.
- Unmold it onto serving plate.
- Spread with about 1 cup of frosting.
- Top with second layer, then frost top and sides of cake.
- Keep cake refrigerated until ready to serve.
Nutrition Facts : Calories 279.2, Fat 12.3, SaturatedFat 1.9, Cholesterol 54.1, Sodium 312.8, Carbohydrate 37.5, Fiber 0.5, Sugar 21, Protein 5.1
LUSCIOUS LEMON CAKE ROLL
A co-worker shared the recipe for this elegant cake roll. It's perfect for rounding out a special meal.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat egg yolks until lemon-colored. Gradually beat in 1/4 cup sugar. Stir in oil and lemon extract; set aside. , In another large bowl, beat egg whites on medium speed until soft peaks form. Gradually add the remaining sugar, 2 tablespoons at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Transfer to prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, starting with a short side. Cool completely on a wire rack., For filling, in a small bowl, combine the milk, lemon juice, lemon zest and 5 drops of food coloring. Fold in whipped topping. Unroll cake; spread half the filling over cake to within 1 in. of edges. Roll up again. Place seam side down on a platter. Spread remaining filling over cake., In a small bowl, combine water and remaining food coloring; add coconut. Stir until coconut is evenly tinted. Sprinkle the coconut over cake. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 318 calories, Fat 10g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 187mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 0 fiber), Protein 7g protein.
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