Glazed Citrus Loaf Recipes

GLAZED MEATLOAF II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
• In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
• Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.

GLAZED MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.
• In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

THE BEST LEMON LOAF WITH LEMON GLAZE

Steps:

• Preheat oven to 350 F.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, combine eggs, yogurt, and sugar, and beat with a hand mixer until smooth. Add in oil, lemon extract, lemon zest, and lemon juice and continue to beat until smooth.
• Gradually add in the dry ingredients and beat until just combined (about 30-60 seconds). Do not overmix.
• Pour the batter into a greased loaf pan, and bake for 50 mins. Check that it is done with a toothpick.
• Place pan on a wire rack and allow the loaf to cool in the pan for an hour. Then, remove loaf from the pan and allow it to cool on a wire rack for another 1-2 hours, until completely cooled.
• In a small bowl, add the icing sugar. Slowly add in the lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice.
• Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf.

GLAZED CITRUS LOAF

Steps:

• Preheat oven to 325°. Grease and flour a 9x5-in. loaf pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon and lime zests. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture(batter will be thick)., Transfer to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack; cool 10 minutes longer., In a small saucepan, combine glaze ingredients; cook and stir over medium heat until sugar is dissolved. Gradually brush onto warm loaf, allowing glaze to soak into loaf before adding more. Cool completely.

GLAZED LEMON LOAF

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.

LEMON LOAF CAKE

Steps:

• Preheat the oven to 350F degrees Fahrenheit. Grease an (8x4 inch or 9x5 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. With a spatula, scrape the sides and bottom of the bowl as needed. With the mixer on low-speed, add the eggs one at a time, add the vanilla extract and lemon juice. Beat on medium-high speed until combined. With the mixer on low, add the flour and buttermilk alternately to the batter, beginning and ending with the flour.
• Put the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick inserted into the cake comes out clean with only a few moist crumbs.
• Remove from the oven and allow to cool in the pan for about 15 minutes.
• Prepare the lemon syrup by combining together the confectioners' sugar and lemon juice. Set aside.
• Remove the lemon loaf from the pan and set it on a rack. Brush the syrup over the loaf while warm.
• Make the icing by whisking together the confectioners' sugar, lemon juice and milk. Add additional juice, if needed. The icing should be thick.
• When the loaf is completely cool, pour the icing over the loaf.

GLAZED LEMON LOAF

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.

GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY

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.