Lemon Lemon Loaf Food

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ZESTY LEMON LOAF



Zesty Lemon Loaf image

This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.

Provided by Kathleen C

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 20

Number Of Ingredients 12

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground ginger
¼ teaspoon salt
1 cup butter
2 cups sugar
4 eggs
2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
3 tablespoons grated lemon zest
1 ¼ cups buttermilk
½ cup fresh lemon juice
¾ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
  • Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.
  • Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.
  • Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.

Nutrition Facts : Calories 283.8 calories, Carbohydrate 44.1 g, Cholesterol 62.2 mg, Fat 10.5 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 173.9 mg, Sugar 29.1 g

LEMON LEMON LOAF



Lemon Lemon Loaf image

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

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

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.

LEMONY LEMON LOAF



Lemony Lemon Loaf image

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

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

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

LEMON LOAF



Lemon Loaf image

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

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

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

BEST LEMON LOAF EVER



Best Lemon Loaf Ever image

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

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

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

LEMON & CINNAMON LOAF



Lemon & Cinnamon Loaf image

If you like cinnamon and lemon you will enjoy this recipe. My son does not care for lemon loaf, but by adding the cinnamon this loaf has become a favourite!!

Provided by MmmLovage

Categories     Dessert

Time 55m

Yield 1 Loaf, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 cup sugar
2 tablespoons olive oil
1 teaspoon vanilla
1/2 cup fresh lemon juice
1/4 cup icing sugar
4 tablespoons cinnamon
1 tablespoon sugar

Steps:

  • Preheat oven to 350 degrees, grease and flour a 9 x 5 loaf pan.
  • In a large bowl combine the flour, baking powder, baking soda and salt until well blended.
  • In a medium bowl combine eggs, sugar, olive oil, vanilla and lemon juice; mix well- set aside.
  • In a small bowl combine 3 tbs cinnamon and 1 tbs sugar - set aside.
  • Combine the wet and dry ingredience mix until smooth.
  • Pour 1/2 of the batter into loaf pan, sprinkle the cinnamon and sugar mixture over batter and then pour remaining batter on top.
  • Bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on rack for 10 minutes.
  • Remove from pan and brush on glaze made from 1/4 cup icing sugar and cinnamon to taste. Add lemon juice, just until the glaze is thin enough to drizzle on the loaf.

Nutrition Facts : Calories 274, Fat 5.5, SaturatedFat 1.1, Cholesterol 69.8, Sodium 274.8, Carbohydrate 52.7, Fiber 2.8, Sugar 30.9, Protein 5

LEMON POPPY SEED LOAF WITH LEMON SYRUP



Lemon Poppy Seed Loaf With Lemon Syrup image

Make and share this Lemon Poppy Seed Loaf With Lemon Syrup recipe from Food.com.

Provided by Katzen

Categories     Dessert

Time 1h15m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 12

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
3 tablespoons poppy seeds
1 tablespoon grated lemon rind
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup granulated sugar
1 teaspoon lemon rind, grated
1/3 cup lemon juice

Steps:

  • In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
  • In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
  • Bake in centre of 325 F oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
  • Lemon Syrup: In saucepan or microwaveable measure, warm sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf right to bottom in 12 places; pour lemon syrup over loaf.
  • Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. Makes 1 loaf, 12 slices.
  • Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.

LEMON DRIZZLE LOAF



Lemon Drizzle Loaf image

Zesty and flavoursme - the perfect lemon drizzle

Provided by EClubbers

Time 1h

Yield Serves 20

Number Of Ingredients 0

Steps:

  • Weigh out the butter - cut into cubes and soften for about 30 seconds in the microwave
  • Weigh out and add the caster sugar, beat together with a wooden spoon or electric mixer
  • Weigh out the flour but put to one side. Add the eggs individually, beating fast to add air for a light sponge. If the mixture begins to look lumpy, add in a small portion of the flour, fold in slowly and gently until the mixture is smooth again
  • Gradually add the lemon juice, beating the mixture hard to add air for a light texture
  • Slowly fold in any remaining flour, ensuring there are no lumps. Spoon the mixture into a pre-greased 2lb loaf tin and Place on the middle shelf of the oven at around 180/200°. Bake for 20 minutes before covering with silver foil and returning for a further 20 minutes or until a sharp knife returns clean
  • Leave the cake to cool (still in the tin) and prepare the Drizzle by heating spoonfuls of sugar with lemon juice in a small pan. Start over a low heat and stirring continuously increase the temperature allowing it to bubble and thicken slightly. Taste the mix and add more sugar accordingly if needed. Add the peel if you wish for it to be candied (optional - can also be presented fresh on top of cake) Once the mixture is a runny but slightly stiffer in texture remove from the heat and pour evenly over the top of the cake

LEMON DRIZZLE LOAF CAKE



Lemon Drizzle Loaf Cake image

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

½ cup unsalted butter, at room temperature
½ cup white sugar
2 large eggs, beaten
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
3 medium lemons, zested and juiced
½ cup powdered sugar
2 tablespoons lemon juice

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

GLAZED LEMON LOAF



Glazed Lemon Loaf image

Make and share this Glazed Lemon Loaf recipe from Food.com.

Provided by Misha Solomon

Categories     Dessert

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

1 cup sugar
1 grated lemon, rind of
1/2 cup chopped nuts
6 tablespoons soft butter
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
1 lemon, juice of
1/2 cup sugar

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.

Nutrition Facts : Calories 386.9, Fat 15, SaturatedFat 6.8, Cholesterol 71.5, Sodium 495.5, Carbohydrate 58.9, Fiber 1.4, Sugar 38.1, Protein 6.1

GLAZED LEMON LOAF



Glazed Lemon Loaf image

One of my favorite quick breads, cuz I love lemon. The preparation time doesn't include cooling time.

Provided by echo echo

Categories     Quick Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

1/4 cup butter
3/4 cup sugar
2 eggs
2 teaspoons grated lemons, rind of
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
3 tablespoons lemon juice
1/3 cup powdered sugar

Steps:

  • Cream the butter with the sugar.
  • Add the egg and lemon peel and beat well.
  • Combine the flour, baking powder and salt.
  • Add the flour mixture to the creamed mixture alternately with milk, beating well after each addition.
  • Spoon the batter into a well greased 9 X 5-inch loaf pan.
  • Bake at 350°F about 55 minutes or until a fork or toothpick inserted comes out clean.
  • Shortly before removing the bread from the oven, make the glaze: combine the powdered sugar and lemon juice and stir until the sugar dissolves.
  • Pour the glaze over the bread while it's still in the pan and hot.
  • Let stand 20 min before turning out on a rack, then let cool before slicing.

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From gateausuperstar.ca


LEMON LOAF CAKE WITH LEMON GLAZE - LEMON BLOSSOMS
Grease an (8×4 inch or 9×5 inch) loaf pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat the butter and sugar together until fluffy and pale, about 4-6 minutes.
From lemonblossoms.com


LEMON LOAF - PBK FOOD
The recipe for this Lemon Loaf is so easy that you will want to share it with your family and friends over a cup of tea. Using our Vanilla easy mix, this is sure to be your favorite recipe for baking. Serves: 8-10 people Ingredients: PBK Food Vanilla Easy Mix 1 cup + 1 tablespoon Milk (240ml) 1/3 cup Vegetable Oil (Canola or Sunflower) (70ml) 1 ½…
From pbkfood.com


STARBUCKS-STYLE LEMON LOAF SATISFIES EVEN WITHOUT COFFEE ...
Zest of one lemon. 2 tablespoons lemon juice. 1 ½ teaspoons lemon extract. 1 ½ cups flour. ½ teaspoon salt. 2 teaspoons baking powder. For the glaze. 1 ½ cup powdered sugar. 2 ½ tablespoons ...
From adn.com


LEMON LOAF RECIPE | OLD FASHIONED- FOOD MEANDERINGS
Preheat oven to 350 degrees F or 175 degrees C and spray a 9X5 loaf pan with non-stick cooking spray. Cream butter with sugar (use mixer), then add beaten eggs. Sift dry ingredients and add alternately with milk, mixing well between additions. Finely grate 1 whole lemon and add the grated rind to the batter.
From foodmeanderings.com


SIMPLE LEMON LOAF - SKINNY DAILY RECIPES
How to make Simple lemon loaf. Step 1: Start by creaming the butter and sugar. Then, add the eggs along with the zest of lemon, flour, baking powder, and salt. Lastly, add the milk mixture and mix well. Step 2: Place in a 325 degrees F preheated oven and bake for about 1 hour. Step 3: Remove from the oven when done and cover the loaf with lemon ...
From healthonup.com


LEMON LOAF - SWEET PEA'S KITCHEN
How to make Lemon Loaf: Step 1. Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess. Step 2. In a medium bowl, sift together both flours, baking powder, baking soda, and salt; set aside. Step 3.
From sweetpeaskitchen.com


LEMON LOAF: THE BEST RECIPE EVER!!! - SHE LOVES BISCOTTI
Pro Tip: Sometimes lemon loaf recipes will indicate juice from one lemon. An average lemon will provide you with about 3 tablespoons of lemon juice. Lemon Recipes we Love. Italian Lemon Knot Cookies . Italian Lemon Pastry Cream. Lemon Blueberry Scones Lemon Garlic Asparagus Recipe. Origins of the Recipe For Lemon Loaf: This lemon loaf …
From shelovesbiscotti.com


EASY LEMON LOAF CAKE - W/ BUTTER LEMON GLAZE! SO GOOD!
Preheat oven to 325 F. Grease and flour a 9x5 loaf pan and set aside. In a large bowl whisk together flour, baking powder and salt. Set aside. In a large bowl cream together granulate sugar with butter and butter-flavored shortening. Mix in eggs, one at a time, until combined. Stir in lemon extract, vanilla extract, lemon zest and sour cream.
From divascancook.com


LEMON LOAF – LEMONS FOR LIFE
Desserts, Recipes. 0. 0. Lemon Loaf. Why go to the cafe when you can make your very own lemon loaf that’s just as mouthwatering good? This version is easy to make, and comes out moist and full of tangy flavor. Top it with a sweet glaze and it’s the perfect break time treat. Print Recipe Pin Recipe. Course Dessert. Ingredients . Loaf: 2 cups all-purpose flour; 1 …
From lemonsforlife.com


LEMON LOAF | FOODTALK
Prepare your loaf tin. In a bowl, whisk the sugars with the butter. Add the eggs one at a time and mix. Mix in the vanilla then the lemon juice. Add the yogurt and mix further. Mix in the flour, salt, baking soda and baking powder and mix until combined. Pour the batter into the loaf tin. Bake for 45 minutes. Let cool totally then enjoy!
From foodtalkdaily.com


COPYCAT STARBUCKS LEMON LOAF (+ LEMON GLAZE) - AVERIE COOKS
Turn the lemon loaf batter into a greased 9×5-inch loaf pan and bake until the top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. The copycat Starbucks lemon loaf needs to cool for at least 30 minutes before drizzling with the glaze!
From averiecooks.com


10 LEMON LOAF CAKE RECIPES FOR BRIGHT AND EASY BAKES ...
Lemon loaf cakes are perfectly sliceable and we have loads of recipes to choose from, including lemon blueberry loaf cake, lemon pound cake loaf, iced lemon poppy seed loaf cake, and even a copycat Starbucks lemon loaf cake recipe.
From allrecipes.com


CLASSIC GLAZED LEMON LOAF ⋆ THE GARDENING FOODIE
Making the Classic Glazed Lemon Loaf. To start, sift the flour, baking powder, and salt into a bowl. Add grated lemon zest and keep aside. In another bowl, beat the butter and sugar until creamy and add the eggs, one at a time, beating well after each addition. Add in the vanilla extract and about 3 tablespoons of lemon juice and beat well.
From thegardeningfoodie.com


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