Place the powdered sugar, Greek yogurt, lemon juice, and almond extract in a small bowl and stir together until smooth. Preheat oven to 350F and line a 9x5 loaf pan with parchment paper, leaving leaves on the sides so that you can remove the bread once baked (see video). You can read lots more about my visit to Shepherd’s Grain, and how the tracing code works, here. **This post is brought to you as part of a the Stonyfield blogger program. Easy to make, this cake is bursting full of fresh flavors and topped with a tangy and sweet icing. For a lemon layer cake I recommend using this recipe. I live in Croatia, and every time I come across unfamiliar cake in books by American authors, I find it on your site. Grease a 9×5 inch loaf pan. To make the cake, start by whisking the flour, sugar, baking powder, baking soda, and salt together in a big bowl. amzn_assoc_ad_type = "smart"; With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. My name is Erin and I’m a casual home cook who loves to feed people. It’s a good idea to keep the iced lemon loaf cake well covered so that it doesn’t take on the odor of any other food you may have in your fridge. Cool the bread in the pan for 10 minutes, then remove the slightly cooled bread from the pan and place it on a on a sheet pan. I think that sunny flavor somehow just makes me feel warm all over. It can stay out at room temperature for a day or so, in the fridge for 5 to 7 days, or in the freezer for a month or two. Spoon/spread into a generously greased. Just stir these ingredients together in a little bowl until smooth, then slather it all over the top of the bread, allowing it to drip tantalizingly down the sides. Don’t forget to show me a pic of what you made! If you love lemon as much as I do, this bread will not disappoint! I'd like to receive the free email course. I really think that sweet, fruity flavor adds something so special! This site uses Akismet to reduce spam. It’s such a treat to have around, for brunch, or snacks. We are having a garage sale on Saturday, so hopefully the weather means lots of people will be out…and buying. Then using a whisk just drizzl over the top of the cake. Check out these other great citrus-y recipes: Discover my baking secrets to melt-in-your-mouth soft cookies in 5 free lessons. It will keep well in the fridge for about 3-4 days. It’s great during the winter because it’s so sunshine-y and cheerful (unlike the weather outside, lol! Our last cooking club was a brunch, and this was just right the amount of sweetness to be perfect for brunch. Point being– I love adding flair and flavor to pound cake and lemon is my new favorite upgrade. I’ll take you through each one step-by-step! Hi Abby, If using salted butter, reduce the salt to 1/8 teaspoon. Recipe from Yogurt Culture by Cheryl Sternman Rule. I love the taste of this recipe but my cakes keep coming out too crumbly and too fluffy. Satisfy your lemon craving with this moist and slightly sweet iced lemon loaf! Thank you Mary Ann! Every bag even has a special code where you can look up exactly who grew the wheat that was milled to make your flour. Last year I discovered how good lemon desserts can actually be. Or you could use buttermilk. I caught the flour, obviously but missed the lemon juice ugh very annoying. Way Better Than Starbucks Iced Lemon Pound Cake tastes fabulous, and has no chemicals, strange additives or preservatives. SUGAR, ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, EGGS, CONTAINS … Get our newest recipes in your inbox PLUS our 7 day cooking guide. Scrape the batter into the prepared pan and smooth the top. Join our community of over 1.5+ million on social media! So pretty Allie! It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days. That would be quite a lot of lemon flavor. Each tempting slice is individually wrapped and made without high-fructose corn syrup, artificial flavors or preservatives. Save my name, email, and website in this browser for the next time I comment. Really, I think lemon works at just about any time of year. There was an error submitting your subscription. I baked this cake in a 9×5″ loaf tin and it makes enough to easily feed a crowd. Perfect time to whip up a batch of this Lemon Cake! Thank you so much Jen! Perhaps you are overmixing the batter? I am bundled up in several layers over here, trying my best to type with stiff, cold fingers! Oil a 1lb loaf tin and line it with baking parchment. I hope you will find plenty to enjoy! Cook the sugar and lemon juice in a small pot over over medium-low heat, stirring, for 2-3 minutes, or until the sugar has completely dissolved. Place the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer and stir together on low speed. Once the cake is completely cooled, glaze with lemon icing. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. I love the resealable bag and trusted name. And cake looks spongy. It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
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