LEMON LOAF CAKE RECIPE BY TASTY
Learn how to make your favorite coffee shop's signature pastry. It's lemony, sweet, decadent, and worth the wait.
Provided by Katie Aubin
Categories Desserts
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 607 calories, Carbohydrate 91 grams, Fat 24 grams, Fiber 0 grams, Protein 7 grams, Sugar 71 grams
LEMON LOAF CAKE
I made this cake purely as an experiment. Wow did it come through! I had been craving a lemon-flavored something for a while and this completely satisfied it. It's sweet, yet retains that delicious tart lemon zing and flavor. My dad loved it.
Provided by seth martin
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 53.2 g, Cholesterol 62.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 7.6 g, Sodium 264 mg, Sugar 34.9 g
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
OUR FAVOURITE LEMON LOAF
This is soooo nummmmy!! for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)
Provided by Derf2440
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
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.
LEMON POUND CAKE LOAVES
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! -Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 mini loaves (6 piece each).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 262 calories, Fat 10g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 201mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON LOAF CAKE
This uses cake flour which is not the same as all purpose flour. This cake can be prepared 3 days ahead of time, wrapped tightly and roomed at room temperature. Recipe source: Bon Appetit (October 1984)
Provided by ellie_
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Butter a loaf pan and set aside.
- Using a food processor process the flour, baking powder and salt together for 3 seconds and pour into a bowl and set aside.
- In the food processor process the sugar and lemon peel until peel is minced.
- Add eggs and process for 1 minute.
- Add butter and blend for 1 minute.
- Add the dry ingredients and mix using 2 on/off turns.
- Run a spatula around the sides mixture and then blend until ingredients are combined using 1 or 2 on/off turns.
- Transfer mixture to prepared pan.
- Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes and then invert on a cooling rack, turning right side up.
- For the icing mix together the powdered sugar and lemon juice in a small bowl.
- Brush icing over top and sides of cake.
Nutrition Facts : Calories 3115.9, Fat 154.9, SaturatedFat 92.4, Cholesterol 1000.5, Sodium 1850.3, Carbohydrate 403.5, Fiber 5, Sugar 237.3, Protein 37.5
GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY
Here's what you need: butter, white sugar, large eggs, lemon zest, lemon juice, vanilla, all purpose flour, table salt, baking soda, baking powder, sour cream, icing, lemon juice
Provided by Addison Anderson
Categories Desserts
Yield 1 serving
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 °F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light-colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the last of the sour cream, then finally the last of the flour.
- Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
- Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
- While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.
More about "lemon loaf cake recipe by tasty"
LEMON LOAF CAKE - TASTY NEWS
From tasty.news
Estimated Reading Time 3 mins
10 LEMON LOAF CAKE RECIPES FOR BRIGHT AND EASY BAKES
From allrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
10 BEST LEMON LOAF CAKE WITH CAKE MIX RECIPES
From yummly.com
BETTER THAN STARBUCKS LEMON LOAF CAKE | TASTY KITCHEN: …
From tastykitchen.com
ZESTY LEMON LOAF CAKE - JULIA'S CUISINE
From juliascuisine.com
CLASSIC LEMON BLUEBERRY LOAF CAKE - YAY! FOR FOOD
From yayforfood.com
LOVELY LEMON CAKE RECIPE | TASTE
From tastecooking.com
HOW TO MAKE A COPYCAT STARBUCKS LEMON LOAF RECIPE
From tasteofhome.com
LEMON LOAF CAKE RECIPE - TESCO REAL FOOD
From realfood.tesco.com
LEMON LOAF CAKE RECIPE: ONE-BOWL EASY LEMON LOAF AT HOME
From craftsy.com
LEMON LOAF CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
LEMON LOAF CAKE WITH LEMON DRIZZLE GLAZE | FOODTALK
From foodtalkdaily.com
LEMON LOAF CAKE - SWEET AND SALTY - BLOG DI GIALLOZAFFERANO
From blog.giallozafferano.com
EASY LEMON LOAF CAKE - W/ BUTTER LEMON GLAZE! SO GOOD!
From divascancook.com
LEMON LOAF CAKE WITH LEMON GLAZE - LEMON BLOSSOMS
From lemonblossoms.com
GLUTEN-FREE LEMON DRIZZLE CAKE - 40 APRONS
From 40aprons.com
THE BEST ROSEMARY LEMON LOAF CAKE - SUGAR AND CHARM
From sugarandcharm.com
STARBUCKS LEMON LOAF COPYCAT RECIPE (EVEN-BETTER VERSION) - KITCHN
From thekitchn.com
LEMON LOAF POUND CAKE (BETTER THAN STARBUCKS!) - HANDLE THE HEAT
From handletheheat.com
VEGAN LEMON LOAF RECIPE: HOW TO MAKE · ALLERGYLICIOUS
From allergylicious.com
LEMON LOAF CAKE RECIPE - SNAPPY GOURMET
From snappygourmet.com
LEMON LOAF CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
LEMON POPPY SEED LOAF CAKE WITH LEMON GLAZE | FOODTALK
From foodtalkdaily.com
LEMON ALMOND POUND CAKE MILK STREET - THERESCIPES.INFO
From therecipes.info
GLAZED LEMON POUND CAKE LOAF - SEASONS AND SUPPERS
From seasonsandsuppers.ca
VANILLA PROTEIN LEMON LOAF | FOODTALK
From foodtalkdaily.com
LEMON LOAF (STARBUCKS COPYCAT!) - BROMA BAKERY
From bromabakery.com
SUPER MOIST AND VELVETY LEMON LOAF CAKE - FOODIE BADGE
From foodiebadge.com
23 EASY LOAF CAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
COPYCAT STARBUCKS LEMON LOAF (+ LEMON GLAZE) - AVERIE COOKS
From averiecooks.com
MOIST & TANGY LEMON LOAF CAKE - MY COUNTRY TABLE
From mycountrytable.com
HEALTHIER LEMON LOAF CAKE - HAPPY KIDS KITCHEN HOME
From happykidskitchen.com
FRENCH STYLE LEMON LOAF CAKE - SAVORY THOUGHTS
From savorythoughts.com
LEMON LOAF CAKE - A FAMILY FEAST®
From afamilyfeast.com
HEALTHY LEMON LOAF CAKE - FIGGIN DELICIOUS - DESSERT
From figgindelicious.com
BEST LEMON POPPY SEED BREAD RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
SIMPLE RECIPE FOR VELVETY MOIST LEMON LOAF CAKE
From sweetandsavory.co
LEMON LOAF: THE BEST RECIPE EVER!!! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
LEMON DRIZZLE LOAF CAKE - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
11 SIMPLE LOAF CAKE RECIPES | FOOD & WINE
From foodandwine.com
You'll also love