LEMON LOAF CAKE MIX RECIPES
LEMON POUND CAKE LOAVES RECIPE: HOW TO MAKE IT
My family always asks for this love-me-tender lemon loaf cake. Sometimes, I shake things up and make cupcakes with the batter. So awesome for brunch! —Lola Baxter, Winnebago, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 2 mini loaves (6 pieces each).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves.
Nutrition Facts : Calories 262 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 201mg sodium, CarbohydrateContent 39g carbohydrate (25g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
EASY LEMON LOAF RECIPE - BETTYCROCKER.COM
Reintroducing our easy lemon loaf! We heard your feedback on our 3-Ingredient Lemon Loaf, so we took it back to our test kitchens. With a couple of added ingredients, this lemon loaf cake is one that everyone can agree on.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 10 minutes
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.
Nutrition Facts : Calories 90.9 , CarbohydrateContent 3.5 g, CholesterolContent 51.3 mg, FatContent 2 , FiberContent 0.8 g, ProteinContent 1.4 g, SaturatedFatContent 5.1 g, ServingSize 1 Serving, SodiumContent 13.5 mg, SugarContent 1.5 g, TransFatContent 0 g
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See details
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From sallysbakingaddiction.com
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