EASY LEMON BREAD
You'll love this easy Lemon Bread is soft, moist and packed with lemon flavor.
Provided by Julianne Dell
Categories Bread
Time 57m
Number Of Ingredients 13
Steps:
- . Generously grease a 9-inch loaf pan and set aside. You can also line the pan with parchment paper if desired.
- in a large mixing bowl: flour, sugar, baking powder and salt. Whisk to combine.
- eggs, oil, sour cream, lemon juice, zest and extract. Beat all the ingredients together until well combined. Set aside.
- at 350°F for 40-45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.
- Combined 1 cup powdered sugar with 2 tablespoons milk and whisk to combine. Add additional milk to thin it out until desired consistency. If it becomes too thin, add additional powdered sugar. Add additional lemon zest on top if desired.
Nutrition Facts : ServingSize 1 slice, Calories 242 calories, Sugar 15.8g, Sodium 141mg, Fat 13.7g, Carbohydrate 28.3g, Fiber .5g, Protein 3.5g, Cholesterol 41mg
SOUR CREAM LEMON BREAD (ABM)
This is a fabulous tasting lemon sour cream bread that is served with a yummy lemon cream cheese spread. Baking time is according to your bread machine.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a measuring cup, combine sour cream and lemon juice.
- Add enough of the milk to make 1/2 cup.
- Place all bread ingredients in bread machine according to your manufacturer's directions.
- Select sweet bread or basic setting.
- Do not use timer delay for this recipe.
- For spread, beat all ingredients together until smooth.
SOUR CREAM LEMON BREAD
My family always requests this light, tender bread with a hint of lemon. This loaf is so scrumptious that it complements almost any meal. I serve slices with a creamy lemon spread for an early-morning treat or late-night snack that's simply dreamy. -Barbara Strickler, Syracuse, Indiana
Provided by Taste of Home
Time 3h15m
Yield 1 loaf (1 pound) and about 1/2 cup spread.
Number Of Ingredients 16
Steps:
- In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.
Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 204mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM BREAD
This is an absolutely fabulous recipe. My whole family loves it. Try it toasted with butter and jam. YUMMY!
Provided by morningglory
Categories Yeast Breads
Time 2h25m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Rapid cook, medium crust.
- Place ingredient into bread machine as per manufacturer's instructions.
- I don't usually have the sour cream at room temperature and I never have any problems with it.
- The one thing I watch for is that the flour tends to hide in the corners of my machine.
- I just use a spatula and gently push it into the dough.
LEMON SOUR CREAM CAKE
This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.
Provided by Kimbly196
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift together flour, baking powder, and salt into a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
- Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 56.6 g, Cholesterol 95.1 mg, Fat 22.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 13.8 g, Sodium 424 mg, Sugar 38.6 g
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