How To make Lemon Bread with Lemon Ice
brEAD:
1 c Sugar 1 1/2 c Flour
1/2 c Milk 1 ts Baking powder
6 tb Unsalted butter 1/8 ts Salt
2 Eggs 1 Lemon rind, grated
GLAZE:
1/2 c Sugar 1/4 c Fresh lemon juice
LEMON ICE:
2 c Water 1 c Fresh lemon juice
1 c Sugar 2 Egg whites (opt)
2 tb Grated lemon rind
Grease and flour a 9x5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350-degree oven. Cool slightly, remove from pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir over low heat until sugar dissolves and glaze is hot. Pour hot glaze slowly over surface of bread. Let bread cool completely before slicing. To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir. Pour liquid into freezer trays (two for each loaf of bread) and freeze until set, but not hard. Place in food processor or blender. If desired, add egg whites (they will make the ice smooth and white), and beat until smooth. Refreeze for about 3 hours or until firm. When ready to serve, let stand for a few minutes before scooping out. Serve bread slices with a scoop of lemon ice on the side. -----
How To make Lemon Bread with Lemon Ice's Videos
3 Ingredient Lemon Loaf Cake EASY | Boxed Cake Mix Hack #cooking
Today, I will show you the easiest lemon loaf recipe ever. This 3 ingredient boxed cake mix hack yields a delicious lemon loaf EASY! The icing is optional but also a great addition to this recipe. I love a good food hack and an easy holiday dessert. This is gonna be good!
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⭐️ Pineapple HAM RECIPE
INGREDIENTS
15.25 oz box yellow cake mix
1 large lemon
15 oz of sour cream or plain Greek yogurt
8 x 5 x 4-inch loaf pan
*bake at 350°F for 55 minutes to 1 hr
EASY Iced Lemon Loaf
Baking for the Holidays
Easy Food Hacks
Homemade Lemon Loaf VS Starbucks (1/6 the price!)
Lemon Blueberry Loaf Cake! Recipe tutorial #Shorts
How to make a Lemon Blueberry Loaf Cake!
Eloise here from Fitwaffle! I make simple recipe tutorials across my social media
My main YouTube Channel is: @Fitwaffle
Check out this Lemon Blueberry Loaf Cake! I love loaf cakes so this was perfect! Quick tip is is to coat your blueberries in flour to help stop them from sinking! :)
Here’s the ingredients:
75g Melted Butter
215g Granulated Sugar
2 Eggs
1/2 tsp Vanilla Extract
190g Plain Flour
1 tsp Baking Powder
1 tsp Salt
125ml Milk
100g Blueberries
2 tbsp Flour (for coating)
2 tbsp Lemon Zest (grated)
Lemon Glaze:
2 tbsp Lemon Juice
50g Icing Sugar
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Lemon Loaf Cake
This easy Lemon Loaf Cake is a moist, tender treat that’s jam-packed with natural citrus flavor. A warm loaf of lemon bread is infused with fresh lemon syrup, cooled to room temperature, then drizzled with creamy lemon icing! Recipe:
Starbucks Lemon Loaf
Copycat Starbucks lemon loaf is a moist, flavorful bread that tastes just like the original. This homemade version is easily made from scratch and even includes the sweet lemon icing to drizzle on the top. This is the perfect baked good to enjoy with your next cup of coffee!
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Grab the full, printable recipe on my blog:
INGREDIENTS
FOR THE LEMON LOAF
1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup vegetable oil
1 cup granulated sugar
3 large eggs
1/2 tsp vanilla extract
2 tbsp lemon extract
1 zest of large lemon
1 cup sour cream
FOR THE LEMON ICING
1 cup powdered sugar add more until desired consistency is reached
1 tbsp lemon juice
1 tbsp milk
INSTRUCTIONS
LEMON LOAF
Preheat the oven to 350 degrees F. Spray a 9 x 4 inch loaf pan with cooking spray, set aside.
In a large mixing bowl add the eggs, sugar, and sour cream. Use a hand mixer to beat together until smooth.
With the mixer on low speed, slowly add the oil while continuing to beat together.
Add the lemon zest, lemon extract, and vanilla extract then beat to combine.
Add the flour, baking powder, baking soda, and salt. Stir until just combined, be careful not to overmix.
TIP: Some lumps may still remain and that’s okay. Don’t over mix the batter trying to get them.
Pour the batter into the prepared loaf pan.
Bake at 350 degrees F for 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
TIP: In the last 10 to 15 minutes check the top of the bread. If it is getting too browned then tent a piece of foil over the top to prevent further browning.
Once the loaf is done baking, remove from the oven and allow to cool completely in the loaf pan before removing and adding the glaze.
LEMON ICING
In a medium mixing bowl add powdered sugar and lemon juice. Whisk together until smooth and combined.
Evenly drizzle glaze over bread.
Slice loaf and serve.
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Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network
Ina covers her Lemon Yogurt Cake with a sweet lemon syrup to absorb more flavor!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Yogurt Cake
Recipe courtesy of Ina Garten
Total: 1 hr 20 min
Prep: 20 min
Inactive: 10 min
Cook: 50 min
Yield: 1 loaf
Level: Easy
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
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Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network