Lemon Loaf Recipes

Learn how to make a moist and tender lemon loaf with fresh lemon zest and juice sour cream and butter top it with a simple lemon glaze for a delicious and easy dessert or breakfast

Turn the lemon loaf batter into a greased 9 5 inch loaf pan and bake until the top is domed set and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter the copycat starbucks lemon loaf needs to cool for at least 30 minutes before drizzling with the glaze

Learn how to make a moist and tangy lemon loaf with this easy recipe you will need flour butter sugar eggs lemon juice lemon zest milk and optional glaze ingredients

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy about 5 minutes with the mixer on medium speed add the

In a medium bowl combine the flour baking powder lemon zest and salt set aside in the bowl of a stand mixer fitted with the paddle attachment or using an electric mixer cream the butter and sugar together at medium high speed until pale and fluffy about 4 6 minutes scrape the sides of the bowl as needed

Learn how to make a moist and tender lemon loaf cake with lemon juice zest and extract this recipe is even better than the one from starbucks and has a luxe lemon icing on top

Pre heat oven to 350 180 celsius grease and flour a 9 5 inch loaf pan in a large bowl whisk together the flour baking powder salt and 1 1 4 cups of sugar add the softened butter and with a pastry blender or fork blend together until the mixture resembles coarse crumbs stir in the lemon zest

Add the room temperature butter and mix on medium speed just until smooth and combined in a 2 cup measuring glass combine the vanilla eggs oil milk lemon zest and lemon juice with the mixer running on medium speed slowly pour in the wet ingredients and mix to combine

Directions preheat the oven to 325 degrees f 165 degrees c grease an 8x4 inch loaf pan beat butter and sugar with an electric mixer in a large bowl until lighter in color and fluffy add eggs one at a time beating well after each addition beat in sour cream vanilla and lemon zest beat for 2 minutes

Lemon loaf preheat oven to 350 f and grease an 8½ x 4½ inch loaf pan in the bowl of a stand mixer with the paddle attachment add eggs sugar sour cream lemon zest lemon juice and lemon extract and beat until creamy slowly drizzle in oil in a separate bowl whisk together flour baking powder and salt

Instructions preheat oven to 180 c 350 f standard 160 c 320 f fan forced grease and line a 9 by 5 inch loaf pan with baking or parchment paper in a large mixing bowl add oil sugar vanilla eggs lemon juice and zest

In a small saucepan combine the sugar and lemon juice heat over a medium heat until the sugar is completely dissolved once done take it off the heat after 15 minutes take the lemon loaf out of the loaf tin and place it on a tray cover the entire cake in the lemon syrup including the bottom

Learn how to make a tangy and moist lemon loaf with fresh lemon zest and juice this recipe is simple quick and perfect for a winter treat or a gift

Preheat the oven to 350 degrees grease and flour a 9 5 inch loaf pan set aside in a medium bowl sift together the flour baking soda baking powder and salt set aside in a large bowl whisk together the yogurt eggs sugar lemon zest lemon juice lemon and vanilla extracts until smooth and creamy

Preheat oven to 350 degrees f and grease a 9 x 5 loaf pan in the mixer combine butter and sugar add in eggs and beat until well combined add sour cream vanilla and lemon extracts lemon zest and lemon juice in a separate bowl combine flour baking powder baking soda and salt

Preheat the oven to 350f degrees grease and flour an 9 5 inch loaf pan or line with parchment paper in a medium size bowl combine the flour baking powder baking soda and salt whisk together

Allrecipes this easy to make loaf cake gets an extra boost of lemon flavor with the addition of lemon curd it 39 s perfect for picnics or as an afternoon treat this recipe will make 16 to 18 cupcakes if you prefer reduce baking time for cupcakes to about 45 minutes 06 of 11

Whisk together flour salt baking powder and baking soda in a mixing bowl in another bowl combine eggs lemon zest white sugar olive oil lemon juice lemon extract and buttermilk using a mixer combine with flour and mix with a mixer spray a 9 x 5 bread pan and add batter bake in a preheated 350 degree oven for 45 to 50 minutes or

Preheat the oven to 325 degrees f grease a 9 5 inch loaf pan with nonstick baking spray in a large mixing bowl combine the sugar and oil mix in the eggs one at a time stirring well to combine stir in the yogurt zest and juice in a second bowl sift together the flour baking soda and salt

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

Preheat oven to 325 degrees f spray a 1 pound loaf pan 8 5 x 4 5 x 2 75 with nonstick spray in a bowl sift the flour baking powder and salt in the bowl of a mixer cream the sugar and butter for 3 4 minutes until the butter becomes pale and the mixture is fluffy

Preheat your oven to 350 f grease an 8 4 inch loaf pan in a large bowl cream the butter and sugar until light and fluffy five to seven minutes then beat in the eggs lemon zest and juice until well combined editor s tip use a good hand mixer or stand mixer to cream the butter and sugar

Method heat oven to 170c 150c fan gas 3½ grease and line a 2lb loaf tin with baking parchment put the butter caster sugar and lemon zest in a large bowl and beat with an electric hand whisk until pale and fluffy crack in 1 egg whisk into the butter mixture until well combined then add 1 heaped tbsp flour and mix again

This citrus intense sheet cake is calling all lemon lovers to the yard a super easy lemon sheet cake bursting with fresh lemon flavor and topped with lemon cream cheese frosting get the recipe

This easy homemade lemon blueberry bread comes together fairly quickly and has this wonderful lemon flavor and the lemon glaze is the icing on the cake literally i love sweet bread with

Finely grate the zest of 2 medium lemons into a medium bowl about 2 teaspoons reserve 1 of the zested lemons for the glaze add 1 2 cup granulated sugar and rub the zest into the sugar with your fingers until fragrant

From appetizers and entrees to sides and desserts these summery dishes show how versatile the humble squash is sauteed zucchini corn and red onions can be used in many summer dishes here we toss cooked orzo with the combo plus lemon and basil and suggest saving some to use in a frittata too

It s a fine substitute in recipes that call for less than 1 cup of buttermilk you ll find the instructions in the printable recipe card below but here s an overview of the process add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup then add enough whole milk to the same measuring cup until it reaches 1 cup

Bake for 55 65 minutes or until a toothpick inserted in the center of the loaf comes out clean cool bread in the pan for 30 minutes before gently removing and transferring to a wire rack