Time 1h15m Number Of Ingredients 12 Steps:
Preheat the oven to 350℉ (175°C) . Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan. Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside. In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes. Gradually add the sugar and continue beating for another 2-3 minutes. Add eggs, one at a time. Make sure you scrape the bottom of your bowl. Add lemon juice (the batter will curdle). Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix. If using add-ins, combine gently at this point. Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean. Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.
Time 1h10m Yield 1 loaf Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugar. Add eggs, one at a time, beating until creamy. Blend in milk. In another bowl, mix together flour, baking powder, salt and lemon rind. Pour into batter. Stir to moisten. Scrape into greased 9 x 5 inch loaf pan. Bake in 350f degree oven for 55 to 60 minutes. Cool in pan for 5 minutes. Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over. Cool. Glaze: Combine lemon juice and sugar in saucepan. Stir and heat till sugar is dissolved. Spoon evenly over top of hot loaf.
Time 55m Number Of Ingredients 10 Steps:
- Cream together butter and sugar until light and fluffy 2. add eggs and beat until well incorporated 3. add lemon rind and milk and continue to beat until combined (mixture will almost appear curdled) 4. sift together flour and baking powder and add to first mixture 5. mix until combined 6. Pour into a loaf pan and bake at 350 degrees of 45 minutes for metal pan or 55-60 minutes for a glass or stoneware pan
Yield 2 (9-by-5-by-3-inch) Loaves Number Of Ingredients 19 Steps:
MAKE THE LEMON CAKES Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper. Sift both flours, baking powder, baking soda, and salt together in a medium bowl. Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl. Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes. MEANWHILE, MAKE THE LEMON SYRUP In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside. Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes. (The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.) IF YOU LIKE, MAKE THE LEMON GLAZE In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving. The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.
Time 2h Yield 12 Number Of Ingredients 6 Steps:
Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly sprinkle with flour. In large bowl, beat cake mix, yogurt, melted butter, lemon peel and eggs with electric mixer on low speed until ingredients are moistened; scrape bottom and side of bowl. Beat 2 minutes on medium speed. Pour batter in pan. Sprinkle with coarse sugar. Bake 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan on cooling rack 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour.
Time 1h30m Yield 8 Number Of Ingredients 17 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.
Time 1h15m Yield 6 servings Number Of Ingredients 14 Steps:
Make the cake: Preheat the oven to 350°F (180°C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line with parchment paper. In a large bowl, cream the butter and sugar with an electric hand mixer until light and fluffy, 3-4 minutes. Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions. In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth. In a separate medium bowl, whisk together the flour, baking powder, and salt. Alternately add the dry and wet ingredients to the batter, about ⅓ at a time, starting and ending with the dry ingredients. Beat between each addition until just combined. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and milk and whisk until smooth. Pour the icing evenly over the top of the cake, spreading to reach the edges of the pan. Let the glaze set completely, about 30 minutes. Transfer to a serving platter, slice, and serve. Enjoy!
Time 1h5m Yield 1 Cake, 8 serving(s) Number Of Ingredients 11 Steps:
Cream butter and sugar. Add eggs one at a time, beat well after each addition. Sift flours and salt. Add alternately with milk to the egg/butter/sugar mixture. Add nuts and lemon rind. Blend the preserved lemon in a food processor and add. Pour into a greased 9x5 loaf tin, bake in a moderate oven for 45mins. Mix lemon juice with extra castor sugar stir until sugar dissolves. (Best to double this mixture) When cake is cooked and hot from the oven, pour over lemon mixture. Leave to cool in tin.
