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Easy lemon loaf cake with lemon glaze recipe

This easy Lemon Glaze Lemon Loaf Cake has a vibrant citrus flavor and a moist, soft crumb. Made with yogurt and butter, the cake is smeared with lemon syrup and coated with a delicious lemongrass icing. It’s an easy recipe that everyone will enjoy.

The classic lemon loaf cake should be in any bakery’s repertoire. I’ve done quite a bit of research and testing, as have my best carrot cake recipes and Victorian sponge cake with strawberry jam. It’s a cake variation, but I found the texture to be too rich. I wanted something lighter.

Flavor is very important here, so I absolutely insisted on using butter in the recipe.

I use Dream Kelly Gold Butter in my bread making. Butter made from grass-fed Irish cows is extremely creamy and delicious.

Ingredients for Lemon Pancakes in a KitchenAid Stand Mixer

I used 2 large lemon peels, so if your lemons are small, use at least 3. There is very little lemon flavor in the lemon loaf cake. drizzle and make icing.

Lemon pancakes without icing on a cooling rack

Can you freeze lemon loaf cake?

This cake, like any cake, freezes very well. Wrap uni ice cake in plastic wrap or tin foil and set free. To thaw, remove from freezer and allow to come to room temperature. I like to add iced lemongrass after freezing.

Lemon loaf cake sliced ​​on board and decorated with fresh lemon slices

Tips on how to make lemon pancakes

Line a 22 x 12cm / 8-9 x 4-5 inch bread pan with baking paper.

Using an electric mixer with either a whisk or spatula attachment, whisk room temperature butter and sugar until pale and fluffy, then add lemon zest and vanilla.

Add room temperature eggs one at a time, beating well after each addition. Scrape bowl down as needed.

After adding the flour and yogurt, be careful not to over mix the dough.

If there is too much color on the top while baking, loosely cover the cake with foil after about 20 minutes.

When the cake comes out of the oven, pierce it all over with a sharp knife or skewer. Drizzle onto the cake and let it absorb.

After 10 minutes remove the cake from the mold and allow to cool completely on a rack before icing with lemongrass.

Slice of lemon loaf cake on board

You may also like:

My granadilla curd loaf cake is my favorite recipe and you can also make it with lemon curd.

My Favorite Hummingbird Cake and Best Hummingbird Sheet Cake is one of my favorite cake recipes that everyone loves.

You can find my collection of 10 best cake recipes and the best baking recipes ever on Drizzleandip.

A pile of simple lemon cake slices with lemon icing on a board

Print

Easy Lemon Pancakes with Lemongrass

This is a classic and easy lemon loaf cake with a drizzle of lemon syrup and a lemon icing glaze.

  • author: Sam Linsell
  • Preparation time: Ten
  • Cooking time: 45
  • total time: 55 minutes
  • yield: 1 loaf
  • Category: cake
  • Method: baking
  • cooking: English

cake:

125gm kelly gold salted butter

225gms caster sugar

the zest of 2 a big lemon 3 Moderate

1/2 teaspoon vanilla extract

2 large free range eggs

280gms flour

2 teaspoons Baking powder

115gms full fat or double cream greek yogurt

A drizzle of lemon syrup:

40gms caster sugar

3 tablespoons lemon juice

Lemon icing:

150gms powdered sugar sifted

23 tablespoon lemon juice

Preheat oven to 180C/350F.

Line a 22 x 12 cm bread pan with baking paper.

Using an electric mixer, whisk butter and sugar until pale and fluffy, then add lemon zest and vanilla.

Add eggs one at a time, beating well after each addition. Scrape bowl down as needed.

With the mixer on low, add the yogurt and flour in 2-3 batches and mix quickly until it forms a ball. You can do this manually.avoid overmixing

Place the dough into a lined bread pan and spread evenly to the rim.

Bake for 40-45 minutes until golden brown and firm to the touch. Insert a sharp knife, skewer, or knife into the center and you’ll know it’s done and will come out clean.

If there is too much color on top when baking, cover the cake loosely with foil.

Mix drizzle ingredients. When the cake comes out of the oven, pierce it all over with a sharp knife or skewer. Drizzle onto the cake and let it absorb.

Remove the cake from the mold after 10 minutes and allow to cool completely on a rack.

Once completely cooled, make the lemon icing and spread it over the cake. Let some of it drip down the edges.

Note

While the cake is still hot, add the drizzle while still in the pan.

Allow cake to cool completely before adding lemongrass. This will dry and harden.

Store the cake in an airtight container or cake pan

keyword: lemon, bread, cake, drizzle, lemongrass

*This post is proudly sponsored Kelly Gold SA

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