Iced Lemon Loaf Cake Recipes

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ICED LEMON LOAF RECIPE



Iced Lemon Loaf Recipe image

This iced lemon loaf cake is perfect to serve as a dessert or to enjoy as a mid afternoon snack with a cup of tea or coffee. Easy to make, this cake is bursting full of fresh flavors and topped with a tangy and sweet icing.

Provided by Becky Hardin - The Cookie Rookie

Categories     Dessert

Time 1h15m

Number Of Ingredients 14

2¼ cups Bob's Red Mill Organic All-Purpose Flour (306 grams)
1¼ cup granulated sugar (250 grams, divided)
1 teaspoon Bob's Red Mill Baking Powder (4 grams)
½ teaspoon baking soda (3 grams)
½ teaspoon kosher salt
½ cup vegetable oil (100 grams)
2 large eggs (100 grams)
⅔ cup sour cream (151 grams)
2 tablespoons lemon extract (24 grams)
1 tablespoon lemon zest (6 grams, from 1 lemon)
¼ cup lemon juice (57 grams, from 2 lemons)
1 cup powdered sugar (113 grams)
1 tablespoon sour cream (14 grams)
1½ teaspoons lemon juice (7 grams, plus more if needed)

Steps:

  • Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving overheang on the sides so that you can remove the bread once baked (see video).
  • In the bowl of a stand mixer fitted with the paddle attachment, stir the flour, 1 cup sugar, baking powder, baking soda, and salt together on low until just combined.
  • Add the vegetable oil and mix until fully combined.
  • Add the eggs, one at a time. Scrape the bowl if needed.
  • Add the sour cream, lemon extract, and lemon zest and continue to mix until well combined.
  • Pour the batter into the prepared loaf pan.
  • Bake for 60 minutes, or until a toothpick inserted into the middle comes out clean.
  • Allow the bread to cool for 15 minutes in the pan.
  • While the bread is cooling, heat the remaining ¼ cup sugar and ¼ cup lemon juice in a small saucepan, stirring until the sugar is fully dissolved.
  • Once bread has cooled 15 minutes, remove from the loaf pan and transfer to a parchment lined cooling rack.
  • Spoon the lemon/sugar syrup over the bread, allowing it to soak in.
  • Allow the bread to cool completely.
  • Stir together the powdered sugar, sour cream, and lemon juice until smooth. Add more lemon juice if you need to make the mixture thinner.
  • Once bread is fully cooled, drizzle completely with the icing. Place in the fridge until set. Slice and serve!

Nutrition Facts : ServingSize 1 slice, Calories 326 kcal, Carbohydrate 50 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 39 mg, Sodium 195 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 9 g

ICED LEMON LOAF RECIPE



Iced Lemon Loaf Recipe image

Iced Lemon Loaf Recipe

Provided by Kate @ I Heart Eating

Categories     bread

Time 1h20m

Number Of Ingredients 17

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1/4 cup sour cream
1 cup granulated sugar
2 large eggs
1/2 cup fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water
1 cup powdered sugar
2-3 tablespoons milk
1 tablespoon lemon zest

Steps:

  • Preheat oven to 325 F. Grease a 9x5-inch loaf pan; set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, whisk vegetable oil, sour cream, and sugar together until combined.
  • Whisk in eggs.
  • Add lemon juice and vanilla extract; whisk until well-combined.
  • Whisk in dry ingredients until combined.
  • Pour batter into prepared pan.
  • Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let loaf cool in pan for 10 minutes.
  • While loaf is cooling, whisk together sugar, lemon juice, and water.
  • Bring to a boil, whisking constantly.
  • Boil for 2-3 minutes, or until sugar has dissolved.
  • Remove to wire rack, and lightly brush syrup over warm bread.
  • Let bread cool to room temperature.
  • Whisk powdered sugar, 2 tablespoons milk, and lemon zest together.
  • Add in additional milk as needed to get thick but pourable consistency.
  • Pour over the top of cooled bread.
  • Let icing set before slicing.

Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 46 g, Protein 3 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 165 mg, Sugar 28 g

PASSOVER ICED LEMON LOAF



Passover Iced Lemon Loaf image

This delicious non-dairy Passover dessert can be made year-round, just swap out the flours. This was such a hit at my Seder that everyone swore I had cheated and used real flour!

Provided by Talia Kornfeld

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 17

1 ½ cups matzo cake flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 eggs
1 cup white sugar
2 tablespoons margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
⅓ cup lemon juice
½ cup vegetable oil
1 drop yellow food coloring, or as desired
1 cup confectioners' sugar
1 teaspoon powdered non-dairy creamer
2 tablespoons water
1 tablespoon confectioners' sugar
½ teaspoon lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
  • In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
  • Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
  • Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 55.5 g, Cholesterol 69.8 mg, Fat 18.5 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 312.9 mg, Sugar 42.3 g

COPYCAT STARBUCKS ICED LEMON LOAF CAKE



Copycat Starbucks Iced Lemon Loaf Cake image

Make and share this Copycat Starbucks Iced Lemon Loaf Cake recipe from Food.com.

Provided by crosstownsweets

Categories     Dessert

Time 1h10m

Yield 1 Cake Loaf

Number Of Ingredients 10

1 cup salted butter, softened, plus more for greasing
1 tablespoon salted butter, softened, plus more for greasing
1 cup sugar
4 eggs
1 teaspoon vanilla
1 lemon, juice and zest of
1 1/4 teaspoons baking powder
2 cups all-purpose flour
1 1/2 cups confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Cake:.
  • Butter a loaf pan and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. Scrape the sides of your bowl once or twice during mixing. Add the vanilla, lemon zest and lemon juice and mix to combine. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. Pour the batter into your loaf pan and bake in a 350 degree oven for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool the cake in the pan. Once the cake is completely cooled, glaze with lemon icing. Cake will keep for a week in the refrigerator.
  • Icing:.
  • Mix together the sugar and lemon juice until smooth. Glaze once the cake is cooled.

Nutrition Facts : Calories 4431.9, Fat 217.3, SaturatedFat 130.6, Cholesterol 1262.6, Sodium 2471.8, Carbohydrate 579.2, Fiber 7, Sugar 379.7, Protein 53.3

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