ZINGY LEMON LOAF CAKE
Make and share this Zingy Lemon Loaf Cake recipe from Food.com.
Provided by neilporter
Categories Dessert
Time 1h
Yield 12 slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 190oC ; 375oF ; Gas 5.
- Grease a loaf tin or 8 x 10 inch baking tin.
- Cream butter and 170g (6oz) of sugar in a bowl until soft and fluffy.
- Gradually add the beaten eggs stirring all the time.
- Grate the rind off the lemon very finely or peel with a potato peeler and chop very finely taking care not to include any white pith.
- Mix in the lemon rind and flour.
- Stir in enough milk to make the mixture drop off a spoon with a light shake.
- Spread the mixture evenly in a greased loaf tin.
- Bake for 30 to 40 minutes until the cake is springy when touched and a skewer inserted into the middle comes out clean.
- While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling (microwave works too).
- When the cake has cooked pierce all over with a skewer or fork and spoon the lemon syrup over the top.
- Allow the cake to cool in the tin.
Nutrition Facts : Calories 253.7, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.9, Sodium 94.7, Carbohydrate 33.4, Fiber 0.9, Sugar 18.9, Protein 3.2
CARROT LOAF CAKE WITH TANGY LEMON GLAZE
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Provided by Yossy Arefi
Categories breakfast, brunch, lunch, snack, cakes
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 13
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.
WEDDING CAKE - ZINGY LEMON
Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist
Provided by Jane Hornby
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 8
Steps:
- Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
- Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
- Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.
Nutrition Facts : Calories 269 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 0.17 grams sugar, Fiber 20 grams fiber, Protein 4 grams protein
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