Loaf O Gold Cake Recipes
LEMON LOAF CAKE
I made this cake purely as an experiment. Wow did it come through! I had been craving a lemon-flavored something for a while and this completely satisfied it. It's sweet, yet retains that delicious tart lemon zing and flavor. My dad loved it.
Provided by seth martin
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate.
- To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 53.2 g, Cholesterol 62.2 mg, Fat 12.7 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 7.6 g, Sodium 264 mg, Sugar 34.9 g
LOAF O' GOLD CAKE
This yummy dessert is a sweet mix between a pound cake and a shortcake. It is from a Betty Crocker cookbook circa 1969. It seemed to be highly sought after, so I knew I had to try it :)
Provided by Tara Pacheco
Categories Cakes
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Blend all ingredients into larger mixer bowl. Blend 1/2 minute at low speed, scraping bowl often. Beat 3 minutes at high speed scraping bowl occasionally. Pour into greased and floured loaf pan.
- 2. The recipe calls for 65 to 70 minutes at 350 degrees. But depending on your oven, you may want to start checking it at 55 minutes.
GOLDEN LOAF CAKE
Make and share this Golden Loaf Cake recipe from Food.com.
Provided by Leanne
Categories Dessert
Time 26m
Yield 1 loaf cake
Number Of Ingredients 10
Steps:
- Sift together flour, salt and baking powder.
- Beat Crisco, vanilla, milk, sugar and egg yolks.
- Add dry ingredients mix until smooth.
- Add nuts and cherries.
- Pour into a greased loaf pan, bake at 350 for 1 hour.
Nutrition Facts : Calories 4085.3, Fat 203.3, SaturatedFat 52.6, Cholesterol 969.6, Sodium 4101.2, Carbohydrate 505.9, Fiber 23.2, Sugar 223, Protein 75.4
CRUSTY LOAF CAKE
This is a never-fail pound cake with a crusty top. It's delicious with coffee as well as ice cream.
Provided by Beck
Categories Desserts Cakes Holiday Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray pan with non-stick spray.
- Cream together the shortening and sugar. Add eggs, vanilla, flour and mix well.
- Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until top is golden brown.
Nutrition Facts : Calories 599.2 calories, Carbohydrate 74.2 g, Cholesterol 139.5 mg, Fat 30.8 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 7.9 g, Sodium 53.2 mg, Sugar 50.4 g
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- The smaller pan will yield a higher-crowned loaf., In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, cocoa, and Cake Enhancer to make a sandy, somewhat clumpy mixture.
- Don't worry; the eggs will smooth things out., Add the eggs one at a time, beating well after each addition.
- Scrape down the sides and bottom of the bowl midway through this process., Add half the flour to the bowl, beating at low speed to combine., Add all of the milk, beating at low speed to combine., Add the remaining flour, beating gently just until the batter is smooth., Pour the batter into the prepared pan., Bake the cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
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- Preheat oven to 350°F. Spray a 9- x 5-inch loaf pan with cooking spray; line bottom and sides of pan with parchment paper, and coat parchment paper with cooking spray. Combine flour, pudding mix, baking soda, baking powder, and ¾ teaspoon of the salt in a medium bowl. Whisk together oil, 5 tablespoons of the lemon juice, and ½ cup of the Greek yogurt in a separate bowl until smooth; set both bowls aside.
- Beat granulated sugar and 4 tablespoons of the butter with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Add eggs, 1 at a time, beating well after each addition and stopping to scrape down sides as necessary, 45 seconds. Beat in vanilla and lemon extract until blended, about 15 seconds.
- Gradually add flour mixture to granulated sugar mixture alternately with yogurt mixture, beginning and ending with flour mixture, beating on low speed until just combined after each addition. Pour batter into prepared loaf pan. Bake in preheated oven until cake is golden brown and a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack to cool completely, about 1 hour.
- Whisk together powdered sugar and remaining 2 tablespoons butter, 1 tablespoon lemon juice, 1 tablespoon Greek yogurt, and ¼ teaspoon salt until completely smooth (yields ½ cup). Once cake has cooled completely, spread frosting over top of cake, and garnish with lemon zest curls.
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