Getränkter Zitronencake Swiss Lemon Loaf Recipes

Steps:

• For the loaf: In a large bowl, whip butter.
• Stir in sugar, salt, and lemon rind. Whisk well, until batter is smooth and lighter in colour.
• Add the eggs and whisk well again.
• Sift the flour and baking powder into the batter, and stir until well combined.
• Place the batter into a greased bread pan, and make a long cut through the center, lengthwise. If the batter is too liquidy, the slit will disappear in the oven, so if necessary add a small amount of flour. Make sure the cut is deep and not just on the surface.
• Bake 60 minutes at 180 degrees Celsius, until the loaf is golden and a skewer comes out clean. Depending on your oven, you may have to put tin foil over the pan for the last 30 minutes so the top of the bread doesn't burn.
• For the drizzle: Mix together icing sugar and lemon juice.
• When the loaf is finished baking, Remove it from the pan and place it on a plate or platter.
• Take a skewer and make deep holes all over the loaf. The more holes there are, the more moist and lemony the loaf will taste. I usually do as many as possible.
• Take the drizzle and pour it all over the top of the loaf, careful to let a lot soak through the one long cut, as well as into the small holes.

Steps:

• The loaf pans in Switzerland are 9-10cm in width and adaptable in length. For this recipe you need to adapt the length to 28-30cm. However, I assume that this recipe will work equally well in a slightly different size of loaf pan.
• Beat the butter.
• Add some of the sugar, then an egg. Mix until well incorporated. Carry on with the remaining sugar and eggs the same way. Always make sure that the ingredients are well incorporated.
• Add the zest of the two lemons.
• Mix flour, baking powder and salt in a separate bowl. Then mix into the other ingredients. Don't use an electric mixer for this.
• Generously butter your loaf pan (see point 1) and pour the batter into it.
• Bake on the middle shelf of your oven at 180°C/355°F for 60-65 minutes.
• Cool cake slightly after it has baked.
• Mix all ingredients for the glaze.
• Use a knitting needle and make plenty of wholes into the loaf and pour the glaze over the cake.

Steps:

• Preheat oven to 350 degrees.
• Cream sugar& butter until smooth.
• Beat in eggs.
• Add dry ingredients alternately with milk.
• Fold in rind& nuts.
• Pour into gresed loaf pan.
• Bake 350 degrees F for 1 hour.
• Glaze: Blend& pour over hot loaf.
• Cool& remove from pan.

Steps:

• mix dry ingredients from the pudding and the cake mix.
• make a hole in the center and add the eggs oil and water.
• beat for 10 min at medium speed.
• pour batter into 2 greased loaf pans.
• bake in a 350 degree oven for 1 hour,or a little less
• mix together sugar and lemon.
• spoon over hot loafs while they are still in the oven,then remove.

Steps:

• In a large bowl, cream butter and sugar.
• Add eggs, one at a time, beating until creamy.
• Blend in milk.
• In another bowl, mix together flour, baking powder, salt and lemon rind.
• Pour into batter.
• Stir to moisten.
• Scrape into greased 9 x 5 inch loaf pan.
• Bake in 350f degree oven for 55 to 60 minutes.
• Cool in pan for 5 minutes.
• Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
• Cool.
• Glaze: Combine lemon juice and sugar in saucepan.
• Stir and heat till sugar is dissolved.
• Spoon evenly over top of hot loaf.

Steps:

• Preheat oven to 350 deg F.
• Butter two 8 x 4 inch loaf pans and line the bottom and two long sides of the pans with parchment paper. I use one sheet and let it overhang a bit, then use the parchment to lift the loaf out of the pan when ready.
• In a large bowl, beat together the butter, sugar, eggs and vanilla extract until mixed.
• In a separate bowl, combine the flour, baking powder and salt and stir with a fork.
• Add the flour mixture to the egg mixture, alternating with the milk. Mix just until combined.
• In the bowl that you mixed the flour in, add the blueberries, lemon zest and 4 tablespoons of flour, tossing gently until coated. The flour will help prevent the berries from sinking to the bottom.
• Carefully and quickly fold the berries into the batter, then divide the batter equally between the prepared pans.
• Bake in preheated oven for between 45 - 55 minutes, or until a cake taster inserted into the centre of the loafves comes out clean.
• Cool the loaves in the pan for 15 minutes, then remove from the pan using the parchment paper handles and let cool on a rack.
• LEMON GLAZE:.
• Combine the juice and icing sugar in a bowl and beat with a mixer until smooth. Drizzle the top of the cooled loaf with the glaze, letting it pour down the sides.