STRAWBERRY LEMON LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
- Prepare the cake batter according to the package directions and pour it into the prepared pan. Set aside.
- Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter, covering it completely.
- Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
- Meanwhile, beat the remaining 12 ounces mascarpone in a medium bowl with an electric mixer on medium speed until smooth. Gradually add the milk, beating until smooth. Add the pudding mix and beat until smooth. Let stand until thickened, about 5 minutes. Spread the frosting over the cooled cake.
- Mix the diced strawberries and lemon zest together in a bowl. Top each slice of cake with a spoonful of the strawberries.
LEMON BLUEBERRY YOGURT LOAF
Steps:
- Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.
- In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.
- Add the wet ingredients to the dry ingredients and whisk until combined.
- In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.
- While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.
- Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.
- When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.
- Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.
Nutrition Facts : ServingSize 1 slice, Calories 291 kcal, Carbohydrate 44 g, Protein 5 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 53 mg, Sodium 124 mg, Sugar 30 g
STRAWBERRY-LEMON LOAF CAKE
This cake is summer in a loaf pan. When baked, strawberries can become sour and a little gummy. Here, berries are macerated with sugar first to remove some of their liquid and concentrate their flavor. (Don't use frozen strawberries. Keep those for your smoothie!) The lemon icing adds a nice finish, to balance and bolster the cake's tart-sweetness. Have it as dessert or a snack, but it's especially good at breakfast with hot coffee or tea.
Provided by Millie Peartree
Categories cakes, quick breads, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 15
Steps:
- Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.
- In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.
- Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.
- Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.
- Make the glaze: In a small bowl, combine the confectioners' sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.
STRAWBERRY LEMON LOAF
My dearest friend, Carol, was the inspiration behind this recipe. There was a recipe published in this month's issue of Light & Tasty. It gave me some ideas and this bread was the end result. It is perfect as the base for fresh strawberry shortcake. Hope you enjoy!
Provided by PaulaG
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a non-stick loaf pan with cooking spray and set aside.
- In a large mixing bowl, combine flour, sugar, Splenda, baking powder, baking soda and salt.
- In separate bowl, whisk the egg, egg whites, yogurt, oil, milk and lemon peel.
- Add to dry ingredients and mix until moistened.
- Fold in chopped strawberries.
- Pour into prepared pan and bake for 45 minutes or until toothpick inserted off center comes out clean.
- Cool for 10 minutes before removing from pan.
STRAWBERRY LEMON YOGURT QUICK BREAD
Sweet, fluffy, and easy to make. This quick bread recipe is packed full of strawberry and lemon flavour. Yogurt gives an added tanginess while reducing calories. Ready in just over an hour with no proofing required.
Provided by Marie
Categories Desserts
Time 1h15m
Number Of Ingredients 13
Steps:
- For the bread. Preheat the oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, lemon zest, baking soda, and salt until well combined. Then, using a spatula, gently fold in 1 cup of strawberries so that the strawberries are covered with the flour mixture. Set aside.
- In another bowl, whisk together the yogurt, butter, lemon juice, egg, and vanilla extract until creamy and uniform in appearance. Then, pour the wet mixture into the dry ingredients.
- Using a spatula, fold the mixture together until the batter is just combined (you no longer see dry ingredients and the dough will look a little raggedy, thick, and not completely smooth).
- Using clean hands, knead the dough a few times to form a loaf shape. Do not overmix. Pick up the dough and place it in the loaf pan. Top it with the remaining ½ cup of strawberries, pressing the strawberries down gently into the dough.
- Bake for 45-65 minutes, or until a wooden skewer (or cake tester) comes out clean in the center.
- For the glaze. As the bread bakes, whisk together the lemon juice and sugar until well combined. After the cake is ready and still hot, poke holes using a wooden or metal skewer or the tip of a knife into the top of the bread and pour the glaze over it.
- Let the bread cool slightly in the loaf pan before eating. Best enjoyed the same day it's baked.
Nutrition Facts : Calories 163 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 171 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
STRAWBERRY SPICE LOAF
This is a wonderful holiday bread! Every time I take this bread to a holiday gathering, everyone wants the recipe. It's easy to make, very moist, and has lots of fresh strawberry flavor. Try it, you'll be glad you did.
Provided by Janise Witten
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, combine flour, sugar, salt, cinnamon, nutmeg and baking soda. In a separate bowl, combine oil and eggs. Add strawberries (juice and all) to oil/egg mixture. Mix thoroughly. Make a well in the center of the dry ingredients and pour in the strawberry mixture. Mix until thoroughly combined. Pour batter into prepared pans.
- Bake in preheated oven for one hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool slightly before removing from pans.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 37.3 g, Cholesterol 37.2 mg, Fat 14.9 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 194.2 mg, Sugar 21.4 g
More about "strawberry lemon loaf cake recipes"
LEMON STRAWBERRY LOAF CAKE - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
4.4/5 (33)Estimated Reading Time 2 mins
- Cream butter and sugar together. add in eggs one at a time, making sure to scrap down sides of bowl. Add in vanilla.
STRAWBERRY LEMON LOAF CAKE - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
5/5 (1)Total Time 1 hr
- To make the glaze, pulse one cup of fresh or frozen strawberries in a food processor until pureed. Transfer to a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the liquid in the refrigerator for 15 minutes.
LEMON STRAWBERRY POUND CAKE RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory Breakfast, Dessert
- Prepare a 9 by 4 inch loaf pan by coating with butter and dusting with flour and set aside. Pre heat oven at 350 degrees
- In a bowl, combine all dry ingredients - sift flour, baking powder, soda, salt. Whisk to distribute. Set aside. Whisk with hand whisk or sift with sifter and set aside.
- In a wide bowl, cream room temperature butter with sugar until sugar is no longer granny (using a hand held or stand mixer). Add in one egg at a time and beat after each addition until fully combined. Add vanilla, milk, sour cream and beat until well combined.
- Add lemon juice, zest. Mix well. Fold in dry ingredient into butter mixture in three alternate batches until just combined. Combine with cut and fold action for each batch until no or very less streaks of flour remain. Don't over-mix. Now, add mashed strawberries and fold until just combined.
STRAWBERRY LOAF CAKE WITH LEMON GLAZE - ERHARDTS EAT
From erhardtseat.com
5/5 (9)Total Time 1 hrCategory Breakfast, SnackPublished 2021-05-06
10 BEST STRAWBERRY LEMON CAKE RECIPES | YUMMLY
From yummly.com
STRAWBERRY LEMON POUND CAKE - HOUSE OF YUMM
From houseofyumm.com
Ratings 17Calories 302 per servingCategory Dessert
- In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
- In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
- In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
LEMON STRAWBERRY LOAF RECIPE - PLANTED AND PICKED
From plantedandpicked.com
Category DessertTotal Time 1 hr 50 minsEstimated Reading Time 5 mins
- Measure out and place all dry ingredients (excluding strawberries) in a large mixing bowl and whisk together to combine.
- Stir 3 tbsp of lemon juice into plant-based milk in a medium sized mixing bowl and let sit. As you stir the mixture, it will thicken to a consistency similar to that of buttermilk.
VEGAN LEMON LOAF CAKE WITH STRAWBERRY GLAZE - BEST OF VEGAN
From bestofvegan.com
5/5 (1)Estimated Reading Time 1 min
- Mix the vegetable oil, salt and sugars together in a medium bowl. Add in the lemon zest, vanilla and milk and stir to combine.
STRAWBERRY LEMONADE LOAF - SUGAR DISH ME
From sugardishme.com
4.6/5 (17)Total Time 37 minsCategory BreadsCalories 215 per serving
- Add the sugar and lemon zest to a large bowl and rub them together with your fingers until the sugar is moist and fragrant.
THE BEST STRAWBERRY LOAF | 12 TOMATOES
From 12tomatoes.com
Servings 8-10Total Time 1 hr 15 minsEstimated Reading Time 3 mins
- In a large bowl or mixer, beat together sugar, milk, vegetable oil, egg and vanilla extract until fully incorporated and smooth.
VEGAN STRAWBERRY LEMON LOAF CAKE - MAKE IT DAIRY FREE
From makeitdairyfree.com
5/5 (1)Total Time 1 hrCategory DessertCalories 375 per serving
LEMON STRAWBERRY CAKE - BUSY MOM RECIPES
From busymomrecipes.com
5/5 (1)Estimated Reading Time 1 min
TRIPLE LAYER LEMON CAKE WITH STRAWBERRY FILLING - NORDIC WARE
From nordicware.com
Total Time 1 hr 10 mins
10-MINUTE BLUEBERRY LEMON LOAF CAKE
From diyjoy.com
STRAWBERRY LEMON LOAF CAKE RECIPES
From tfrecipes.com
STRAWBERRY LOAF CAKE – RECIPE AFFINITY
From recipeaffinity.com
STRAWBERRY LOAF CAKE RECIPE - SHARE-RECIPES.NET
From share-recipes.net
VEGAN LEMON LOAF CAKE - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
STRAWBERRY LEMON LOAF — MURIELLE BANACKISSA
From muriellebanackissa.com
STRAWBERRY-LEMON LOAF CAKE - MAMRECIPES
From mamrecipes.com
STRAWBERRY LEMON LOAF RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search