Orange Lemon Citrus Bread Recipes

LEMON AND ORANGE LOAF

Steps:

• Preheat the oven to 175ºC/350ºF.
• Grease a loaf pan and line with paper.
• Beat the room temperature butter and sugar until light and creamy.
• Add the room temperature eggs, one at a time -and then add the zest.
• Add the flour in two parts, half first then beat and then add the remainder with the citrus juice.
• Spoon the mixture into the prepared loaf pan and bake for 45-50mins or until a skewer inserted into the loaf comes away clean.
• FOR THE ICING
• Mix the icing sugar and juice together until it forms a smooth consistency and spoon it over the cooled loaf.
• Decorate with more zest if you like.

ORANGE BREAD

Steps:

• Preheat the oven to 375°F/190°C.
• In a large mixing bowl, cream the eggs with sugar until smooth and pale.
• Add orange zest, freshly squeezed orange juice and softened butter. Mix with the electric mixer.
• Sift in the flour and baking powder (mix these two ingredients beforehand) and mix well with the mixer. Pour the batter into a loaf tin (10x4 inch/25x10 cm) lined with baking paper.
• Bake in a preheated oven at 375°F/190°C for 1 hour or until an inserted skewer comes out clean.
• When ready, take out from the oven pour some more orange juice over the loaf. Let it sit for about 10 minutes before transferring onto a wired rack. Let cool completely.

SICILIAN LEMON AND ORANGE SWEET BREAD

Steps:

• To make the dough, combine the flour, salt, sugar, yeast, milk, eggs and butter in a food mixer fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed for five minutes, to work the mixture together into a soft dough. If you haven't got a mixer, mix the dough ingredients together by hand and knead on a lightly floured surface until you get a soft, elastic dough.
• Tip the dough into a clean bowl, cover and leave to rise for one hour.
• For the citrus mixture, combine the citrus zest with the toasted almonds, mixed peel, dried cranberries and lemon juice.
• Add the citrus mixture to the dough and use your hands to incorporate it into the dough.
• Grease a 23cm/9in round deep spring-form cake tin.
• Shape the dough into a ball and place it into the prepared tin.
• Cover, or place inside a large plastic bag, and leave to rise for three hours, or until the dough has reached the top of the sides of the tin.
• Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20 minutes.
• For the topping, in a bowl stir together the egg whites, sugar and ground almonds to make a paste.
• After 20 minutes of baking, remove the bread from the oven and spread the paste over the top. Sprinkle with flaked almonds and a little more sugar.
• Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes. If it is going to brown towards the end of baking then cover it loosely with foil.
• Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin. Remove from the tin and leave to cool completely on a wire rack.

LEMON ORANGE CAKE

Steps:

• In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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. , For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.

ORANGE LOAF

Steps:

• Stir together flour, baking powder, salt, and nuts.
• In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
• Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.

CITRUS LEMONADE

Steps:

• Pour the sugar, lemon juice, lime juice, and orange juice into a gallon-sized container; stir until the sugar has dissolved. Serve over ice with a slice of lime if desired.

ORANGE-LEMON CITRUS BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour 9x5-inch loaf pan.
• Whisk flour, sugar, 1 tablespoon lemon peel, baking powder, orange peel and salt in large bowl. Beat milk, oil, egg and vanilla in small bowl until well blended. Make well in flour mixture; pour in milk mixture and stir until well blended. (Batter will be thin.) Pour into prepared pan.
• Bake 45 minutes or until toothpick inserted into center comes out clean. Cool bread in pan on wire rack 5 minutes.
• Meanwhile, combine marmalade and remaining 1/2 teaspoon lemon peel in small microwavable bowl. Microwave on HIGH 15 seconds or until slightly melted. Remove bread from pan to wire rack; spread marmalade mixture evenly over top. Cool completely before serving.

CITRUS LOAF

Steps:

• Heat oven to 350 degrees.
• Grease bottom only of 4 mini loaf pans (I buy the disposable foil ones for Farmer's Market use).
• In a large mixer bowl combine all bread ingredients. Beat at medium speed, scraping bowl often, until all ingredients are mixed well; about three minutes total.
• Pour into prepared pans.
• Bake 35-40 minutes or until a toothpick inserted in the center of loaf comes out clean.
• Place bread on wire rack to cool.
• Meanwhile, in a small bowl stir together glaze ingredients.
• Drizzle glaze over warm bread.
• If you use regular metal bread pans, allow the bread to cool 10 minutes then loosen around the edge with a knife. Carefully tip the loaves over and remove bread from pans. Place them on the wire rack to cool completely.

LEMON BREAD

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.