Okay, here’s a comprehensive recipe for a loaf cake, based on the image you provided. Given the appearance, I’ll create a recipe for a Lemon Loaf Cake with a sweet glaze.
Okay, here’s a comprehensive recipe for a loaf cake, based on the image you provided. Given the appearance, I’ll create a recipe for a Lemon Loaf Cake with a sweet glaze
**Lemon Loaf Cake: A Zesty Delight**
**Introduction:**
Lemon loaf cake is a classic treat, known for its moist texture, bright citrus flavor, and sweet glaze. It’s perfect for breakfast, brunch, or dessert, and it’s easy to make at home. This recipe will guide you through creating a delicious lemon loaf cake that will impress your friends and family.
**Ingredients:**
* **For the Cake:**
* 2 cups (250g) all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 1 1/2 cups (300g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup sour cream or plain yogurt
* 1/4 cup lemon juice (freshly squeezed)
* 2 tablespoons lemon zest (from about 2 large lemons)
* **For the Glaze:**
* 1 1/2 cups (about 180g) powdered sugar
* 3-4 tablespoons lemon juice (freshly squeezed)
* 1 teaspoon lemon zest (optional, for extra flavor)
**Equipment:**
* 9×5 inch loaf pan
* Mixing bowls
* Electric mixer (stand or hand-held)
* Zester
* Juicer
* Measuring cups and spoons
* Rubber spatula
* Wire rack
**Instructions:**
1. **Get Started:** Preheat your oven to 350°F (175°C). Grease and flour your loaf pan. This prevents the cake from sticking.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, and salt.
3. **Cream Butter and Sugar:** In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes 3-5 minutes with an electric mixer.
4. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
5. **Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and lemon juice. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. **Add Lemon Zest:** Gently fold in the lemon zest.
7. **Bake:** Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. **Cool the Cake:** Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
9. **Make the Glaze:** While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest (if using) in a small bowl until smooth. Add more lemon juice, 1 teaspoon at a time, until you reach your desired consistency.
10. **Glaze the Cake:** Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set before slicing and serving.
**Methods:**
* **Creaming Method:** This recipe uses the creaming method, which involves beating together the butter and sugar until light and fluffy. This incorporates air into the batter, resulting in a tender cake.
* **Alternating Wet and Dry Ingredients:** Adding the wet and dry ingredients in alternating additions ensures that the batter stays smooth and doesn’t become overmixed.
**History:**
The lemon loaf cake is a variation of the classic pound cake. Pound cakes originated in England in the early 1700s. They got their name because they traditionally contained a pound each of butter, sugar, flour, and eggs. Over time, variations developed, with different flavorings and additions. The lemon drizzle cake gained popularity in Britain, with a recipe for “Luscious Lemon Cake” published in 1967 by Evelyn Rose.
**Benefits:**
* **Delicious Flavor:** The bright citrus flavor of lemon makes this cake a refreshing treat.
* **Moist Texture:** The sour cream and lemon juice help to keep the cake moist.
* **Easy to Make:** This recipe is relatively simple and doesn’t require any special equipment.
* **Versatile:** It can be enjoyed as a breakfast treat, afternoon snack, or dessert.
**Formation:**
The structure of the lemon loaf cake comes from the gluten formed when the flour is mixed with liquid. The eggs provide richness and structure, while the butter adds flavor and tenderness. The baking powder creates air bubbles, which make the cake rise.
**Nutrition (estimated per slice):**
* Calories: 350-450
* Fat: 18-25g
* Saturated Fat: 10-15g
* Cholesterol: 75-100mg
* Sodium: 150-250mg
* Carbohydrates: 40-50g
* Sugar: 25-35g
* Protein: 3-5g
**Conclusion:**
Lemon loaf cake is a delightful and easy-to-make treat that is perfect for any occasion. Its bright citrus flavor and moist texture make it a crowd-pleaser. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite.
**Lovers:**
This cake is perfect for:
* Lemon lovers
* Those who enjoy a moist and flavorful cake
* Anyone looking for an easy and impressive dessert
I hope you enjoy this recipe! Let me know if you have any questions.
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