Lemony Lemon Loaf Recipes

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BEST LEMON LOAF EVER

Seriously amazing lemon loaf cake. It was gone in a few hours. The icing makes it that much better.

Provided by Flower_In_Bloom

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17



Best Lemon Loaf Ever image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x5-inch loaf pan.
  • Whisk flour, salt, baking powder, and baking soda in a bowl. Cream sugar and butter in a separate bowl with an electric mixer. Add eggs, lemon juice, lemon zest, lemon extract, and vanilla; beat until incorporated.
  • Pour the egg mixture into the flour mixture; whisk until smooth. Add oil and mix well. Pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack.
  • While the cake is cooling, mix powdered sugar, milk, lemon zest, and lemon extract in a bowl until smooth. Pour over the cooled loaf. Slice up the loaf when the icing sets.

Nutrition Facts : Calories 424.7 calories, Carbohydrate 60.9 g, Cholesterol 69.3 mg, Fat 18.5 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.6 g, Sodium 300.4 mg, Sugar 41.9 g

1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup white sugar
2 tablespoons butter, softened
3 eggs, at room temperature
⅓ cup lemon juice
2 teaspoons lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
½ cup vegetable oil
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons milk
½ teaspoon lemon zest
½ teaspoon lemon extract

LEMONY LEMON LOAF

This sunny, lightly colored, yellow-blond cake includes both lemon zest and lemon juice for bright flavor, plus cream cheese, buttermilk, and sour cream for richness. Due to the sugaring of the pan, the two end slices--often disfavored--will be the sweetest!

Provided by Doug in Manhattan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h5m

Yield 10

Number Of Ingredients 15



Lemony Lemon Loaf image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch nonstick loaf pan and "flour" the pan with 2 1/2 tablespoons sugar, tilting so each surface of the pan is dusted with sugar. Discard any excess sugar.
  • Whisk together flour, cornstarch, and baking powder in a mixing bowl; set aside.
  • Place baking soda in the palm of your hand and wet with water to form a paste. Rub paste vigorously all over 1 lemon. Rinse lemon thoroughly, zest it, and place zest in a large bowl. Juice the lemon into a liquid measuring cup and add enough juice from remaining 2 lemons to measure 1/3 cup; add to lemon zest.
  • Add sugar, olive oil, and cream cheese to the lemon mixture. Mix thoroughly with an electric mixer until most of the sugar has dissolved. Whisk in eggs, applesauce, sour cream, and buttermilk until well combined. Whisk in 1/2 of the reserved flour mixture until incorporated. Whisk in remaining flour mixture until just combined. Immediately pour and scrape the batter into the prepared loaf pan. Place loaf pan, uncovered, on a baking sheet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 42 to 45 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges of the pan to loosen. Invert carefully onto a serving plate or cooling rack. Let cool for 30 minutes before serving, or cool completely to room temperature before wrapping and refrigerating.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 43.7 g, Cholesterol 81.6 mg, Fat 10.9 g, Fiber 2.3 g, Protein 6.3 g, SaturatedFat 3.4 g, Sodium 681.7 mg, Sugar 17.6 g

2 ½ tablespoons white sugar
2 cups bleached all-purpose flour
¼ cup cornstarch
2 teaspoons baking powder
1 ½ tablespoons baking soda, or more as needed
2 teaspoons water, or as needed
1 lemon
2 lemons, juiced, or as needed
⅔ cup white sugar
¼ cup mild olive oil
2 ounces cream cheese, softened
3 jumbo eggs
¼ cup unsweetened applesauce
¼ cup sour cream
¼ cup buttermilk, shaken

LEMON LOAF

I have had this recipe for so long I really don't remember who gave it to me. I like to enjoy a small sliver...okay a medium sliver with a cup of tea.

Provided by FrenchBunny

Categories     Dessert

Time 45m

Yield 1 Loaf, 8-10 serving(s)

Number Of Ingredients 12



Lemon Loaf image

Steps:

  • Mix together the flour,sugar,baking powder,salt and lemon rind in a large bowl.
  • Add in milk, slightly beaten egg and margarine and mix.
  • Add 2 or 3 drops of lemon juice and mix.
  • Pour into prepared loaf pan and bake in preheated oven at 375 for 30-35 minutes.
  • Simmer glaze in saucepan for a few minutes to dissolve sugar.
  • While loaf is still warm put on dish and poke some holes on top with toothpick. Pour glaze over loaf and enjoy.

Nutrition Facts : Calories 276, Fat 9.2, SaturatedFat 2.1, Cholesterol 29.6, Sodium 463.2, Carbohydrate 45.1, Fiber 0.7, Sugar 25.2, Protein 4.1

1 1/2 cups flour
3/4 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons grated lemon rind
3/4 cup milk
1 egg (slightly beaten)
1/3 cup melted margarine
3 drops lemon juice
glaze
1/4 cup sugar
1 lemon, juice of

LEMON LEMON LOAF

Sometimes simplicity speaks volumes. Our lemon loaf recipe is very straightforward. We do not add poppy seeds, pecans, or any other extraneous ingredient. We really feel that the most important aspect of a lemon loaf is the zingy lemon flavor, and we accentuate it by using a combination of freshly squeezed lemon juice, freshly grated lemon zest, and a mildly sweet lemon syrup. The sour cream gives this loaf a subtle tang and a dense, moist crumb that cannot be achieved with yogurt. If you want to increase the lemony goodness of these cakes, add the simple glaze after the syrup has set and the cakes are cool. This loaf freezes extremely well, so you can double the recipe and make a few extra loaves.

Provided by Matt Lewis

Categories     Cake     Citrus     Breakfast     Brunch     Dessert     Bake     Vegetarian     Wedding     Lemon     Spring     Winter     Shower     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 2 (9-by-5-by-3-inch) Loaves

Number Of Ingredients 19



Lemon Lemon Loaf image

Steps:

  • MAKE THE LEMON CAKES
  • Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.
  • Sift both flours, baking powder, baking soda, and salt together in a medium bowl.
  • Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.
  • Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.
  • Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  • Let cool in the pans for 15 minutes.
  • MEANWHILE, MAKE THE LEMON SYRUP
  • In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
  • Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
  • Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
  • (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
  • IF YOU LIKE, MAKE THE LEMON GLAZE
  • In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners' sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
  • The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

FOR THE LEMON CAKE
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1/4 cup grated lemon zest (from about 4 lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract
FOR THE LEMON SYRUP
1/3 cup fresh lemon juice
1/3 cup sugar
FOR THE LEMON GLAZE (OPTIONAL)
2 cups confectioners' sugar, sifted, or more if needed
4 to 6 tablespoons fresh lemon juice

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



Lemon Bread image

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.

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup confectioners' sugar
2 tablespoons lemon juice

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



Our Favourite Lemon Loaf image

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.

1/2 cup margarine or 1/2 cup shortening (We prefer butter)
1 cup sugar
2 eggs
1/2 cup milk, 2% is fine
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 lemon, rind of
1 lemon, juice of
1/4 cup sugar

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



Lemon Loaf Cake Recipe by Tasty image

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

nonstick cooking spray, for greasing
½ cup unsalted butter, softened, 1 stick
1 ¼ cups granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract
1 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups powdered sugar
1 tablespoon milk
2 tablespoons fresh lemon juice

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