Lemon Cinnamon Loaf Recipes

LEMON LOAF: THE BEST RECIPE EVER!!!

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.

CINNAMON LOAF

Steps:

• In a large bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed., Transfer half of the mixture to a 9x5-in. loaf pan coated with cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BEST LEMON LOAF EVER

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.

LEMON & CINNAMON LOAF

Steps:

• Preheat oven to 350 degrees, grease and flour a 9 x 5 loaf pan.
• In a large bowl combine the flour, baking powder, baking soda and salt until well blended.
• In a medium bowl combine eggs, sugar, olive oil, vanilla and lemon juice; mix well- set aside.
• In a small bowl combine 3 tbs cinnamon and 1 tbs sugar - set aside.
• Combine the wet and dry ingredience mix until smooth.
• Pour 1/2 of the batter into loaf pan, sprinkle the cinnamon and sugar mixture over batter and then pour remaining batter on top.
• Bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on rack for 10 minutes.
• Remove from pan and brush on glaze made from 1/4 cup icing sugar and cinnamon to taste. Add lemon juice, just until the glaze is thin enough to drizzle on the loaf.

CINNAMON LOAF

Steps:

• Beat all ingredients and spread half of the mixture in a loaf pan.
• Mix together the cinnamon mixture and spread over first layer.
• Put on remaining cake batter and cut through with a knife.
• Bake at 350F for 45-50 minutes.

CARROT LOAF CAKE WITH TANGY LEMON GLAZE

Steps:

• Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
• Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
• Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
• Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
• Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
• When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.

OUR FAVOURITE LEMON LOAF

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.

LEMON CINNAMON PULL APART LOAF

Steps:

• Scald milk and remove from heat and add the sugar, salt and shortening, stirring to melt shortening. Cool to lukewarm. Sprinkle the yeast over the warm lemon juice or water. When dissolved stir into the lukewarm milk mixture and add the eggs and 3 cups of the flour.Beat until smooth- then add the remaining flour.
• Knead dough on a lightly floured surface until smooth and elastic. Place in a greased bowl, brush top with soft shortening. Cover and let rise in warm place, free from draft until doubled in bulk, 45 minutes only.Punch down and place on a lightly floured board.
• Roll dough in a 20x12 rectangle. Spread with soft butter. Cut dough crosswise into 5 strips 12x4-inches in size with a pizza cutter or sharp knife. Dredge each buttered piece with the cinnamon/sugar mixture and stack each piece on top of each other-being sure to generously sprinkle with the cinnamon/ sugar. Until all 5 rectangles are stacked.
• Now slice the stack of rectangles crosswise through all layers. You now should have 6 stacks of 4x2-inch stacks. Turn your 9x5-inch loaf pan on the 5-inch end and carefully lift and stack the pieces into the pan cut side up-so they stand up straight. Sprinkle top of bread with cinnamon sugar.
• Cover pan lightly and let rise for 45 minutes. Preheat oven to 350^ and bake for 35 to 40 minutes or until lightly browned. Let cool 6 minutes then remove from pan.When cool Frost if desired. Store in a covered container for freshness.
• For "fan tans" in muffin tin: Divide dough into 3 equal parts. Roll out each piece into an oblong 11x9-inches. Brush with melted butter and sprinkle generously with cinnamon sugar. Cut into 7 equal strips that are 1 1/2 inches wide. Pile strips one on top of other. Cut into 6 equal pieces that are 1 1/2 inches long. Place cut side up in greased muffin pan. Cover. Let rise for 30 minutes. Brush with melted butter and sprinkle with cinnamon sugar. Bake in 400^ oven for 20 minutes. Makes 18.