LEMON DRIZZLE LOAF CAKE
For those of us who love lemon, this is the perfect lemon drizzle cake. This cake is wonderfully moist, fruity, and not too sweet. It also freezes well and is good to have on hand when guests drop by for afternoon tea.
Provided by Allrecipes Member
Categories Lemon Cake
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
- Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
- Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
- Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
- Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 45.9 g, Cholesterol 77 mg, Fat 13.1 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 112.3 mg, Sugar 20.4 g
LEMON DRIZZLE CAKE
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Provided by Tana Ramsay
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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
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
More about "lovely lemon drizzle loaf recipes"
LEMON DRIZZLE LOAF CAKE - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
4.7/5 (19)Total Time 1 hr 10 minsServings 10Calories 340 per serving
- Mix together the icing sugar (40g) with ½ tsp of lemon juice or water. Gradually add more lemon juice (or water) until when you lift up your spoon it drips off slowly. If you accidentally add too much liquid then simply add a little more sugar until you have your desired consistency.
LEMON DRIZZLE LOAF - WHOLESOME PATISSERIE
From wholesomepatisserie.com
5/5 (3)Calories 320 per servingCategory Dessert, Snack
LEMON DRIZZLE LOAF | BAKING BASICS - MY KITCHEN DRAWER
From mykitchensdrawer.com
10 LEMON LOAF CAKE RECIPES FOR BRIGHT AND EASY BAKES
From allrecipes.com
EASY LEMON DRIZZLE CAKE RECIPE - BBC FOOD
From bbc.co.uk
PAUL HOLLYWOOD’S LEMON DRIZZLE CAKE – LEITE'S CULINARIA
From leitesculinaria.com
LEMON LOAF DRIZZLED WITH LEMON SYRUP - BAKES BY CHICHI
From bakesbychichi.com
LOVELY LEMON LOAF - WELLNESS BY KAY
From wellnessbykay.com
EASY LEMON DRIZZLE CAKE {ONE BOWL RECIPE} - TAMING …
From tamingtwins.com
EASY LEMON DRIZZLE LOAF CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LEMON DRIZZLE LOAF CAKE! - BACK TO BASICS! - JANE'S PATISSERIE
From janespatisserie.com
5/5 (81)Total Time 1 hr 25 minsCategory CakePublished May 16, 2020
LEMON & CARDAMOM DRIZZLE LOAF | THE ENGLISH KITCHEN
From theenglishkitchen.co
GLAZED LEMON LOAF | RECIPETIN EATS
From recipetineats.com
LEMON DRIZZLE LOAF CAKE: EASY TO FOLLOW RECIPE - HER LOVELY STYLE
From herlovelystyle.com
CRYSTELLE PEREIRA’S RECIPES FOR MILLIONAIRE’S SHORTBREAD AND LIME …
From theguardian.com
LEMON DRIZZLE CAKE - ALLRECIPES
From allrecipes.com
LEMON DRIZZLE LOAF - ILOVECOOKING
From ilovecooking.ie
PROPER LEMON DRIZZLE LOAF | THE ENGLISH KITCHEN
From theenglishkitchen.co
LEMON DRIZZLE LOAF - PHOEBE BAKES
From phoebebakes.com
VIOLET BAKERY'S LEMON DRIZZLE LOAF | CHATELAINE
From chatelaine.com
You'll also love