Best 3 Glazed Lemon Loaf Cake Recipes
Indulge your taste buds with our tantalizing Glazed Lemon Loaf Cake, a culinary masterpiece that harmonizes the vibrant flavors of lemon with a moist and tender crumb. This delectable treat is perfect for any occasion, whether it's a cozy breakfast with loved ones, an afternoon tea party, or a delightful dessert to captivate your guests. This article presents a collection of recipes that cater to various dietary preferences and skill levels, ensuring that everyone can savor the delightful experience of our Glazed Lemon Loaf Cake. From the classic recipe that embodies the essence of this timeless treat to gluten-free and vegan variations, we have curated a selection that promises to satisfy every palate. Prepare to embark on a delightful culinary journey as we unveil the secrets behind this irresistible lemon loaf cake.
Here are our top 3 tried and tested recipes!
LEMON GLAZED POUND CAKE -- LOAF SIZE!
Modified recipe from dallasnews.com -- Published January 12, 2011. NOTE: The school bus cake was made for grandson Jake's 2nd birthday! I used a mixture of lime, lemon, and orange zests, and in the glaze, I used orange juice instead of the lemon juice! Made in a 6-cup school bus pan found on Amazon.com; baked at 350F for 35 minutes.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
- Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
- In a medium bowl, combine the flour, baking powder and salt.
- In a mixer cream the butter, sugar, and lemon zest.
- With the mixer running at low speed, add the eggs one at a time; add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice to the butter mixture. Mix until just smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan.
- Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the wax paper.
- Lemon Glaze:.
- Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
- Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
- Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
- Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
- Serve at room temperature, in thin slices.
GLAZED LEMON LOAF CAKE
This is a yummy easy to make cake that is great to make especially if you have an abundance of fresh lemons. Every one just loves it. I got it from a friend and have made it heaps.
Provided by lizzy loo
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together oil and caster sugar.
- Add eggs 1 at a time.
- Mix in flour, salt, milk and lemon rind.
- Pour into a greased loaf tin.
- Bake in a mod oven (180 degrees Celcius) for 45 minutes.
- Take out of oven and pour topping over.
- allow to cool in the tin.
VANILLA GLAZED LEMON LOAF CAKE
Make and share this Vanilla Glazed Lemon Loaf Cake recipe from Food.com.
Provided by ImPat
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 170C or 150C fan forced.
- Grease and line a 11cm x 23cm pan.
- Sift together flour and baking poowder.
- Place eggs and caster sugar into a food processor and process until pale and then add butter and process until thick and creamy.
- Add buttermilk and rind and pulse until combined and then add flour mixture and pulse until a batter forms.
- Fill prepared pan and bake for 40-45 minutes or until a skewer inserted comes ouit clean.
- Cool in pan for 10 minutes.
- Meanwhile make Vanilla Glaze.
- Combine all ingredients in a bowl until smooth.
- Remove cake from pan and brush glaze over the cake.
- Cool cake completely on a wire rack before serving.
Nutrition Facts : Calories 387.4, Fat 17.3, SaturatedFat 10.4, Cholesterol 88.8, Sodium 226.2, Carbohydrate 54.4, Fiber 1, Sugar 35, Protein 5.1
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use 1 tablespoon of lemon zest and 1/4 cup of lemon juice.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before glazing it.
- The glaze is optional, but it adds a nice finishing touch to the cake.
Conclusion:
This glazed lemon loaf cake is a delicious and easy-to-make treat. It's perfect for any occasion, from a casual get-together to a special holiday meal. The cake is moist and flavorful, with a bright lemon flavor that is perfectly complemented by the sweet glaze. If you're looking for a classic lemon loaf cake recipe, this is the one for you.
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