How To make Lemon Cream Bread
1/2 cup butter
1 1/4 cups sugar
2 large eggs
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
5 1/2 ounces evaporated milk
8 ounces cream cheese
1/4 cup water
1/2 cup pecans
chopped
2 tablespoons grated lemon rind
1/3 cup sugar
1/4 cup lemon juice
Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one. Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind. Pour into a greased and floured 9x5x3 inch loaf pan. Bake at 350 degrees about 1 hour or until golden brown. Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes. Turn out on a cake rack. Prize winner for sweet quick breads at Del Mar County Fair:
1993
How To make Lemon Cream Bread's Videos
Very Soft & Moist Lemon Pound Cake From Scratch
I’m sharing how to make incredibly moist lemon pound cake from scratch. The cake is perfectly citrusy, brushed with lemon syrup, and finished with lemon icing. A must-try for the upcoming warmer season!????
???? The ingredients to make lemon pound cake
[Pound Cake] for a 8” by 4” (or 1.5 QT) loaf pan
• Granulated sugar 8.5 oz | 240 g (1 1/5 US cups)
• Salt 3/4 tsp
• Lemon zest from 2 lemons
• Unsalted butter (softened) 8 oz | 226 g (2 US sticks)
• Eggs 7 oz | 200 g (4 medium eggs)
• All-purpose flour 8.5 oz | 240 g (2 US cups)
• Baking powder 1 & 1/2 tsp
• Sour cream 6 oz | 170 g (3/4 US cup)
• Honey 1 oz | 30 g (1.5 Tbsp)
• Vanilla extract 1/2 tsp
• Lemon juice 1 oz | 30 g (2 Tbsp)
???? Bake at 325 F | 163 C for about 60 - 75 minutes.
* Adjust the time & temperature accordingly.
[Lemon Syrup]
• Water 3 oz | 85 g (1/3 US cup)
• Lemon juice 1 oz | 30 g (2 Tbsp)
• Granulated sugar 2 oz | 56 g (1/4 US cup)
[Lemon Icing]
• Powdered sugar 5 oz | 142 g (1 1/6 US cups)
• Lemon juice 1 Tbsp + 2 tsp
???? Bake at 325 F | 163 C for 1 minute to let the icing dry and gives it a nice crispiness.
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
???? Printable Recipe + Written Steps
???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Stand mixer
1.5 QT loaf pan
???? Other simple cake recipes:
Lemon Madeleines
Vanilla Sponge Cake
Chocolate Sponge Cake
???? Other moist cake recipes:
Strawberry Cream Cake
Chocolate Banana Cake
Fluffy Vanilla Roll Cake
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How to Make Delicious Donuts With a Smooth Lemon Crème Filling | Recipe
I love donuts! And these ones are some of the best homemade donuts ever. The simplicity of the recipe for the dough as well as the custard really makes this something you should try. The donuts are super soft and fluffy, fragrant, and sweet. The custard is simple, yet delicious and smooth. The two work together perfectly.
???? Get the recipe ➡️
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Principles of Baking
The Steps of Baking
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Easy Lemon Cake (no-free, dairy-free)
Get the Recipe:
⭐️ This vegan lemon cake is delicious, light, perfectly moist, and easy to make, with a few simple ingredients you probably already have in your pantry.
⭐️ Ingredients
For the lemon cake
1 lemon (the grated zest)
¼ cup lemon juice
½ cup water
¾ cup sugar
¼ cup canola oil or sunflower oil
1 tablespoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour
1 tablespoon baking powder
For the cream cheese and lemon frosting
2 ounces vegan butter
4 ounces vegan cream cheese
1 cups powdered sugar
½ lemon the grated zest
1 teaspoon vanilla extract
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Lemon Cake Recipe
Learn how to make the best lemon cake! This lemon cake is soft, moist with gentle lemony flavour and topped with lemon glaze. This lemon pound cake is made with basic ingredients and no special techniques required to make it. Is you like loaf cake you definitely should give this lemon loaf cake a try!
Printable recipe:
(use the search bar at the top-right of the page to find the recipe you are looking for)
More cake recipes:
Lemon Blueberry Ricotta Pound Cake:
Healthy Banana Bread:
Chocolate Cake:
Red Velvet Cake:
Lemon Tart:
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Ingredients:
For the cake:
3/4 cup (170g) Butter, softened
4 Eggs
1 cup (200g) Sugar
3 tablespoons Lemon juice
2 tablespoons Lemon zest
1¾ cups (220g) All-purpose flour
1/2 teaspoon Salt
1½ teaspoons Baking powder
2/3 cup (160g) Yogurt/sour cream
1 teaspoon Vanilla extract
For the glaze:
1 cup (120g) Powdered sugar
3 tablespoons Lemon juice
Directions:
1. Preheat oven to 325ºF (163ºC). Line a 9X5-inch (23X12cm) loaf pan with parchment paper. Set aside.
2. Make the cake: In a bowl, sift flour, baking powder and salt. Set aside.
3. In a large bowl cream butter, sugar and lemon zest, until light and pale. Add eggs, one at the time, beating to combine after each addition. Add 1/2 of the flour mixture and stir just until combined. Add yogurt/sour cream, lemon juice, vanilla extract and stir until combined. Add the remaining flour and stir until combined.
4. Pour the batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Make the glaze: in a bowl, whisk powdered sugar and lemon juice until smooth.
6. When the cake is baked, pour the glaze over the cake and allow to cool slightly before serving.
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Lemon Sweet Rolls
These lemon sweet rolls are quite possibly the best treat you could have for breakfast or dessert. Bright lemony citrus flavor throughout these rolls and smothered with a delightful gooey lemon cream cheese icing!
FULL RECIPE:
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超级清新开胃!柠檬乳酪面包卷 | 4K | Soft & Fluffy Lemon Cream Cheese Bread Rolls
这款柠檬乳酪面包卷非常漂亮,金黄色的面包点缀着一颗颗酥粒,散发着迷人的柠檬香气。柔软拉丝的面包组织,包裹着酸酸甜甜的乳酪馅料,非常清新开胃!
6颗面包配方
面包材料 Bread Ingredients:
高筋面粉 Bread Flour 340 g
即溶酵母 Instant Yeast 4 g
食盐 Salt 5 g
细砂糖 Caster Sugar 34 g
奶粉 Milk Powder 17 g
冷水 Cold Water 200 g
无盐黄油 Unsalted Butter 34 g
馅料 Filling:
奶油奶酪 Cream Cheese 113 g
糖粉 Icing Sugar 22 g
柠檬汁 Lemon Juice 6 g
柠檬屑 Lemon Zest 1/2 tbsp
装饰 Topping:
低筋面粉 Cake Flour 27 g
糖粉 Icing Sugar 15 g
无盐黄油 Unsalted Butter 18 g
柠檬屑 Lemon Zest 1/2 tsp
提前15分钟预热烤箱至375℉/190℃,中层烤大约15分钟至表面金黄。
????小贴士:
1. 黄油软化的温度不易过高,约19-23°C即可。夏天提前5-10分钟从冰箱取出备用。
2. 第二天面包上的酥粒会回软。食用前,预热烤箱至350°F/ 180°C,中层烤5分钟左右后,酥粒又会变得酥脆。