EASY LEMON BREAD
You'll love this easy Lemon Bread is soft, moist and packed with lemon flavor.
Provided by Julianne Dell
Categories Bread
Time 57m
Number Of Ingredients 13
Steps:
- . Generously grease a 9-inch loaf pan and set aside. You can also line the pan with parchment paper if desired.
- in a large mixing bowl: flour, sugar, baking powder and salt. Whisk to combine.
- eggs, oil, sour cream, lemon juice, zest and extract. Beat all the ingredients together until well combined. Set aside.
- at 350°F for 40-45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
- Combined 1 cup powdered sugar with 2 tablespoons milk and whisk to combine. Add additional milk to thin it out until desired consistency. If it becomes too thin, add additional powdered sugar. Add additional lemon zest on top if desired.
Nutrition Facts : ServingSize 1 slice, Calories 242 calories, Sugar 15.8g, Sodium 141mg, Fat 13.7g, Carbohydrate 28.3g, Fiber .5g, Protein 3.5g, Cholesterol 41mg
SOUR CREAM LEMON BREAD
My family always requests this light, tender bread with a hint of lemon. This loaf is so scrumptious that it complements almost any meal. I serve slices with a creamy lemon spread for an early-morning treat or late-night snack that's simply dreamy. -Barbara Strickler, Syracuse, Indiana
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (1 pound) and about 1/2 cup spread.
Number Of Ingredients 16
Steps:
- In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.
Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 204mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g 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.
SOUR CREAM LEMON BREAD (ABM)
This is a fabulous tasting lemon sour cream bread that is served with a yummy lemon cream cheese spread. Baking time is according to your bread machine.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a measuring cup, combine sour cream and lemon juice.
- Add enough of the milk to make 1/2 cup.
- Place all bread ingredients in bread machine according to your manufacturer's directions.
- Select sweet bread or basic setting.
- Do not use timer delay for this recipe.
- For spread, beat all ingredients together until smooth.
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.
SOUR CREAM LEMON POUND CAKE
Light and moist sour cream pound cake with a wonderful lemon zing. Easy as it is tasty!
Provided by LillysMom
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
- Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
- Remove the loaf from the pan and dust with confectioners' sugar.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 35.9 g, Cholesterol 87.8 mg, Fat 14.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 63.3 mg, Sugar 20.9 g
LEMON SOUR CREAM CAKE
This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.
Provided by Kimbly196
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift together flour, baking powder, and salt into a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
- Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 56.6 g, Cholesterol 95.1 mg, Fat 22.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 13.8 g, Sodium 424 mg, Sugar 38.6 g
SOUR CREAM AND LEMON POUND CAKE
I love the taste of lemon. Lemon and sour cream go wonderfully together and what better way of combining them than in this lovely pound cake!
Provided by Bev I Am
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F.
- Grease 16-cup tube pan.
- Dust with cake flour; tap out excess flour.
- Sift flour, baking powder and salt into medium bowl.
- Using electric mixer, beat butter in large bowl at medium speed until fluffy.
- Gradually add sugar and beat 5 minutes.
- Add eggs 1 at a time, beating just until combined after each addition.
- Beat in lemon juice and peel.
- Using rubber spatula, mix in dry ingredients.
- Mix in sour cream.
- Transfer batter to prepared pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
- Let cake cool in pan on rack 15 minutes.
- Cut around cake in pan.
- Turn out cake.
- Carefully turn cake right side up on rack and cool completely.
- (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).
LEMON SOUR CREAM CAKE
Nice, light desert. I got this from a friend who used a magazine clipping for her recipe. Sorry, I don't know where it's from.
Provided by mommysaysso2000
Categories Dessert
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1. beat butter until creamy, gradually add sugar, beating until light and pale. Gradually beat in rind. Add eggs one at a time beating after eack addition.
- 2. Fold flour into mixture alternately with sour cream and juice. Pour into greased and base lined 8 inch round cake pan.
- 3. Bake at 325 degrees for 35 or 40 minutes or until cooked.
- 4. Cool in pan for 5 minutes, Finish cooling on wire wrack. Dust with sugar before serving.
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