LEMON LOAF RECIPE RECIPES

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GLAZED LEMON-BLUEBERRY LOAF RECIPE - BETTYCROCKER.COM



Glazed Lemon-Blueberry Loaf Recipe - BettyCrocker.com image

With a name like Glazed Lemon-Blueberry Loaf, you know you’re in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn’t resist upping the flavor with a lemon-extract and powdered sugar glaze on top—don’t skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.

Provided by Arlene Cummings

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 13

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream or plain yogurt
Grated peel and juice of 1 lemon
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup fresh blueberries
1 cup powdered sugar
2 teaspoons whipping cream or milk
1 teaspoon lemon extract

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
  • In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
  • Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
  • In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

Nutrition Facts : Calories 320 , CarbohydrateContent 45 g, CholesterolContent 60 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 29 g, TransFatContent 0 g

EASY LEMON DRIZZLE LOAF CAKE RECIPE | DELICIOUS. MAGAZINE



Easy lemon drizzle loaf cake recipe | delicious. magazine image

A zesty, syrup-drenched sponge with a sugar crust is our go-to teatime bake. This timeless creation is sure to spark joy – but that doesn’t mean you can’t vary things a bit…Check out our tips below to find out how to jazz up your lemon drizzle cake. Turn this teatime treat into a special occasion showstopper and see our lemon drizzle bundt cake.

Provided by delicious. magazine

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield Serves 10-12

Number Of Ingredients 9

200g unsalted butter, softened
200g golden caster sugar
4 medium free-range eggs
200g self-raising flour
Finely grated zest and juice 3 lemons
150g natural yogurt
110g granulated sugar
You’ll also need…
2 litre loaf tin, base and sides lined with non-stick baking paper (or use a loaf-tin liner)

Steps:

  • Heat the oven to 180°C/160°C fan/gas 4. Using an electric mixer, beat the butter and caster sugar until pale and creamy (about 5 minutes).
  • Add the eggs one at a time, beating well after each addition. Fold in the flour and the zest of 2 lemons, then beat in the yogurt. Spoon into the prepared tin and bake for 50-55 minutes until golden and a skewer pushed into the centre comes out clean.
  • Meanwhile, mix the juice of 2 lemons with 50g of the granulated sugar in a bowl or jug until the sugar has dissolved. As soon as the cake comes out of the oven, poke holes all over the top with the skewer, then pour over the lemon mixture. Leave to cool in the tin, set on a wire rack.
  • After 20 minutes, mix the remaining lemon zest and juice and 60g granulated sugar, then spread over the top of the loaf. Leave the cake to cool completely on the wire rack, then turn out.

Nutrition Facts : Calories 325kcals, FatContent 16.2g (9.5g saturated), ProteinContent 5g, CarbohydrateContent 39.6g (27.1g sugars), FiberContent 0.7g

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GLAZED LEMON-BLUEBERRY LOAF RECIPE - BETTYCROCKER.COM
With a name like Glazed Lemon-Blueberry Loaf, you know you’re in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn’t resist upping the flavor with a lemon-extract and powdered sugar glaze on top—don’t skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.
From bettycrocker.com
Reviews 4.5
Total Time 3 hours 15 minutes
Calories 320 per serving
  • In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.
See details


EASY LEMON DRIZZLE LOAF CAKE RECIPE | DELICIOUS. MAGAZINE
A zesty, syrup-drenched sponge with a sugar crust is our go-to teatime bake. This timeless creation is sure to spark joy – but that doesn’t mean you can’t vary things a bit…Check out our tips below to find out how to jazz up your lemon drizzle cake. Turn this teatime treat into a special occasion showstopper and see our lemon drizzle bundt cake.
From deliciousmagazine.co.uk
Total Time 1 hours 10 minutes
Cuisine British recipes
Calories 325kcals per serving
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