Luscious Lots Of Lemon Loaf Recipes

LEMONY LEMON LOAF

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.

BEST LEMON LOAF EVER

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.

LUSCIOUS LEMON LOAF

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 5 inch metal loaf pan with nonstick baking spray with flour.
• In a large bowl, whisk together flour, sugar, baking powder and salt.
• Add eggs, sour cream, oil, lemon zest and vanilla to flour mixture.
• Using an electric mixer on med-low speed, heat for 1 minute, until blended.
• Scrape sides and bottom of bowl with a spatula.
• Beat on medium speed for 1 minute.
• Spread batter evenly in prepared pan.
• Bake for 50-55 minutes or until a pick inserted in the center comes out clean.
• Let cool in pan on a wire rack for 10 minutes.
• Meanwhile, make glaze: in a small saucepan, combine the sugar and lemon juice.
• Bring to a boil over med-high heat, stirring until sugar is dissolved; remove from heat; use immediately.
• Invert cake onto rack, then turn right side up.
• Poke warm cake all over with a skewer, then pour glaze over top.
• Let cool completely.
• Meanwhile, make icing: in a small bowl, whisk together powdered sugar, butter, lemon juice and lemon zest until blended and smooth; use immediately.
• Spread icing over top of cooled cake.