LEMON STREUSEL BREAD
Make and share this Lemon Streusel Bread recipe from Food.com.
Provided by berry271
Categories Breads
Time 40m
Yield 1 9 by 13 dish, 12 serving(s)
Number Of Ingredients 8
Steps:
- Soften butter.
- Preheat oven to 375°F.
- Grease and flour 9 by 13 baking dish.
- Cream 1/2 cup butter, 1 1/2 cups sugar, and the eggs.
- Add milk and 1 1/2 teaspoons lemon extract.
- Sift in 3 cups flour, baking powder, and salt.
- Mix well.
- Spread in baking dish.
- Combine 1/2 cup butter, 3/4 cup sugar, 1 1/2 teaspoons lemon extract, and 1 cup flour.
- Sprinkle over top of batter in baking dish.
- Bake for 20-30 minutes.
Nutrition Facts : Calories 461, Fat 17.3, SaturatedFat 10.5, Cholesterol 78.8, Sodium 446.3, Carbohydrate 70.7, Fiber 1.1, Sugar 37.6, Protein 6.2
STREUSEL LEMON BREAD
Make and share this Streusel Lemon Bread recipe from Food.com.
Provided by adena mangis
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a small bowl combine nuts, brown sugar, and nutmeg; set aside.
- Stir together flour, baking powder, and baking soda.
- In a large bowl, beat granulated sugar and margarine until fluffy. Add eggs, 1 at a time; beat well. Gradually beat in lemon juice.
- Add milk alternately with flour mixture and stir well.
- Spoon half of batter into greased and floured 9x5 inch loaf pan. Sprinkle with half the nut mixture; top with remaining batter. Top with remaining nut mixture.
- Bake for 50 to 55 minutes. Cool 15 minutes; remove from pan. Cool completely and store tightly wrapped.
Nutrition Facts : Calories 303.5, Fat 12.4, SaturatedFat 2.4, Cholesterol 54.3, Sodium 247.7, Carbohydrate 44.3, Fiber 1.1, Sugar 25.9, Protein 5.2
STREUSEL-TOPPED LEMON TART
A sweet streusel topping pairs well with citrusy slices of this tart. It's a spectacular spin on basic lemon bars and appears on my menus for both family and company. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°, In a small bowl, combine flour, confectioners' sugar and lemon zest; cut in butter until crumbly. Press onto the bottom and 1/2 in. up the sides of a greased 9-in. springform pan. Bake 10-15 minutes or until crust is lightly browned. Cool on a wire rack., In a small bowl, beat eggs, sugar and lemon juice until thick and lemon-colored. Beat in flour, baking powder and lemon zest until blended. Pour into crust. Bake 20-25 minutes or until set., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Remove sides of pan. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 350 calories, Fat 15g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 147mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON STREUSEL CAKE
Whenever friends compliment me on my zesty cake, I say, "Thanks Mom!" Her recipe for Lemon Streusel Cake was among dozens I took with me when I turned 21 and left home. When I was growing up, we had five kinds of fruit trees plus a big garden in our yard. Many times during the summer, I'd be so full from snacking on the "crops" that I'd have trouble finishing supper! Today, I'm a nurse in a large hospital-but my husband and I look forward someday to living in the country.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-in. baking dish; set aside. , In a small bowl, beat the cream cheese, sugar, lemon juice and zest until blended. Drop by teaspoonfuls onto the batter and spread to edges of pan. , Sprinkle with reserved cake mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator.
Nutrition Facts :
STREUSEL LEMON BLUEBERRY BREAD
This recipe is muffin like in texture. The flavors of the lemon and blueberry compliment each other.
Provided by chef FIFI
Categories Quick Breads
Time 1h15m
Yield 1 8x4 pan
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In a large bowl, beat butter, sugar, lemon juice and eggs.
- Combine flour, baking powder, salt, milk, vanilla, and lemon zest. Mix well.
- Fold in blueberries -- Do Not let the blueberries thaw or it will discolor batter.
- Pour into a greased 8x4 loaf/bread pan.
- Cut butter in tiny little chunks.
- In a small bowl combine flour, sugar, butter and cinnamon.
- Stir, smash and pinch all the streusel ingredients to well incorporate them. Then evenly top the bread batter.
- Place in oven for about 60-80 minutes, make sure middle is done. Let cool for about 1 1/2 hours. *cooking times depends on oven*.
Nutrition Facts : Calories 2863, Fat 94.1, SaturatedFat 55.2, Cholesterol 599.2, Sodium 2439.6, Carbohydrate 463.6, Fiber 14.4, Sugar 268.5, Protein 45.6
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