Walnut And Lemon Loaf Cake Recipes

WALNUT AND LEMON LOAF CAKE

Steps:

• Method:.
• Cream butter and 185g sugar.
• Add eggs and milk.
• Add lemon essence and mix well.
• Add flour, baking powder, walnuts and lemon rind.
• Bake at about 185 C (or 350 F) for about 30 minute.
• Mix the juice of the lemon with the half cup of sugar and pour it over the hot cake as soon as you take it out of the oven.
• As ovens vary, check that the cake is cooked by inserting a skewer into it when you think it is cooked. If the skewer comes out clean, it is cooked, but if the skewer comes out gloopy, it needs a bit more baking. If you haven't got a skewer, use a small sharp knife.

LEMON POUND CAKE LOAVES

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

LEMON LOAF CAKE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.
• To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.

LEMON LOAF CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper.
• In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes.
• Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
• In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
• In a separate medium bowl, whisk together the flour, baking powder, and salt.
• Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
• Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth.
• Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes.
• Transfer to a serving platter, slice, and serve.
• Enjoy!

LEMON WALNUT CAKE

Steps:

• Preheat oven to 350°F.
• Generously grease a 12-cup bundt cake pan.
• Dot rounded side of walnut or pecan halves with butter; arrange in flutes on side and bottom of pan.
• Blend cake mix (dry), egg yolks, water, confectioner's sugar, 1/2 cup butter, and vanilla in a large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Do Not Overbeat!
• Beat egg whites until stiff; fold into batter.
• Carefully pour batter into pan.
• Bake 40 to 45 minutes or until wooden toothpick inserted into center of cake comes out clean.
• Cool 10 minutes on wire rack.
• Remove pan; cool cake completely.
• Sprinkle with powdered sugar if desired.

LEMON-WALNUT TEA LOAF

Steps:

• Heat oven to 350°F.
• Combine flour and baking powder. Beat butter and sugar in medium bowl with mixer until light and fluffy. Blend in lemon zest and juice. Add eggs, 1 at a time, beating well after each addition.
• Add flour mixture alternately with milk, beating on low speed after each addition just until blended. Stir in nuts.
• Pour into greased and floured 8x4-inch loaf.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.

BRITISH DATE AND WALNUT LOAF CAKE

Steps:

• Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
• Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.