Iced Lemon Loaf

Iced Lemon Loaf might be just the dessert you are searching for. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 260 calories. This recipe serves 20 and costs 63 cents per serving. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of baking powder, sugar, water, and a handful of other ingredients are all it takes to make this recipe so tasty. 64 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 3 hours. It is brought to you by Serious Eats. Overall, this recipe earns a not so excellent spoonacular score of 21%. Similar recipes include Lemon Iced Tea Loaf, Iced Lemon Loaf and a Giveaway, and Vegan Iced Tea Cupcakes with Lemon-Iced Tea Frosting.

Servings: 20

 

Ingredients:

½ teaspoon baking powder

½ teaspoon baking soda

3 tablespoons buttermilk powder

1 ¾ cup confectioners sugar

4 extra large eggs

3 cups all-purpose flour

Juice from 1 large lemon

Juice from one large lemon

1 teaspoon kosher salt

¼ cup fresh lemon juice

Reserved syrup from candied lemon peel

3 lemons

1 cup sugar

½ pound (2 sticks) unsalted butter

1 teaspoon of vanilla

1 tablespoon vanilla extract

¾ cup water

Equipment:

sieve

bowl

peeler

knife

pot

baking paper

loaf pan

oven

stand mixer

whisk

baking sheet

wire rack

frying pan

Cooking instruction summary:

Procedures 1 To make the candied lemon peel: Fill two small to medium saucepans with 1 quart of water and set to boil over high heat. In a large bowl prepare an ice bath by filling ¾ with cool water and ice cubes. You’ll want your ice bath to be large enough to accommodate your strainer. 2 Using a vegetable peeler remove long strips of lemon peel from 3 lemons, end to end. Dig your peeler in shallowly to avoid the pith. Trim peel into thin strips with a paring knife. 3 When the water comes to a boil, add peel to Pot #1 blanch for 20 seconds. Strain peel. Place strainer in ice bath (so peel remains contained) Rinse and refill Pot #1 with another quart of water, and return the pot to a boil. Repeat process alternating between Pot #1 and Pot #2. You will blanch the peel a total of five times. 4 Once blanching process is complete, combine one cup of water and one cup of sugar in one of your clean pots. Stir until sugar dissolves. Add peel and simmer for 20 minutes. Remove from heat to cool. 5 Preheat oven to 350°F. Grease and flour two 8.5 inch loaf pans. Line the pan bottoms with parchment paper. In a large bowl mix flour, buttermilk powder, baking powder, baking soda, and salt. 6 In the bowl of a stand mixer, using the paddle attachment, beat butter and sugar on medium until light and fluffy. Add lemon zest and mix until just combined. 7 In a small bowl combine lemon juice, water and vanilla. Alternate adding the liquid mixture and dry mixture to the butter mixture beginning and ending with the dry mixture. Mix until thoroughly combined, scraping the sides as necessary. Add eggs, one at a time, mixing until just combined. Divide batter evenly among prepared pans and bake for 45-60 minutes or until cake tester comes out clean. 8 While loaves are baking, use a fork to remove candied lemon peel from syrup. Set peel aside on a bowl or plate. Add the juice of one lemon to the reserved candied lemon peel syrup. Whisk until sugar dissolves, heat over low flame stirring to melt any crystallized sugar, if necessary. 9 Cool finished loaves in pan for 10 minutes then invert on wire rack set up over a baking sheet. To ease absorption of syrup make several evenly scattered pricks with cake tester . Spoon about an 1/8 of a cup of lemon syrup over each loaf and let cool for about 5 minutes. Flip loaves make pricks to the top then spoon another 1/8 cup of lemon syrup on each loaf and let cool completely. Leftover syrup can be stored in the refrigerator in an airtight container for several days. 10 In a medium bowl, whisk together confectioners sugar, lemon juice and vanilla until smooth. Pour icing over tops of cooled lemon cakes allowing it to drip down the sides. Top immediately with candied lemon peel. Store covered.

 

Step by step:


1. 1

2. To make the candied lemon peel: Fill two small to medium saucepans with 1 quart of water and set to boil over high heat. In a large bowl prepare an ice bath by filling ¾ with cool water and ice cubes. You’ll want your ice bath to be large enough to accommodate your strainer.

3. 2

4. Using a vegetable peeler remove long strips of lemon peel from 3 lemons, end to end. Dig your peeler in shallowly to avoid the pith. Trim peel into thin strips with a paring knife.

5. 3

6. When the water comes to a boil, add peel to Pot #1 blanch for 20 seconds. Strain peel.

7. Place strainer in ice bath (so peel remains contained) Rinse and refill Pot #1 with another quart of water, and return the pot to a boil. Repeat process alternating between Pot #1 and Pot #

8. You will blanch the peel a total of five times.

9. 4

10. Once blanching process is complete, combine one cup of water and one cup of sugar in one of your clean pots. Stir until sugar dissolves.

11. Add peel and simmer for 20 minutes.

12. Remove from heat to cool.

13. 5

14. Preheat oven to 350°F. Grease and flour two 8.5 inch loaf pans. Line the pan bottoms with parchment paper. In a large bowl mix flour, buttermilk powder, baking powder, baking soda, and salt.

15. 6

16. In the bowl of a stand mixer, using the paddle attachment, beat butter and sugar on medium until light and fluffy.

17. Add lemon zest and mix until just combined.

18. 7

19. In a small bowl combine lemon juice, water and vanilla. Alternate adding the liquid mixture and dry mixture to the butter mixture beginning and ending with the dry mixture.

20. Mix until thoroughly combined, scraping the sides as necessary.

21. Add eggs, one at a time, mixing until just combined. Divide batter evenly among prepared pans and bake for 45-60 minutes or until cake tester comes out clean.

22. 8

23. While loaves are baking, use a fork to remove candied lemon peel from syrup. Set peel aside on a bowl or plate.

24. Add the juice of one lemon to the reserved candied lemon peel syrup.

25. Whisk until sugar dissolves, heat over low flame stirring to melt any crystallized sugar, if necessary.

26. 9

27. Cool finished loaves in pan for 10 minutes then invert on wire rack set up over a baking sheet. To ease absorption of syrup make several evenly scattered pricks with cake tester . Spoon about an 1/8 of a cup of lemon syrup over each loaf and let cool for about 5 minutes. Flip loaves make pricks to the top then spoon another 1/8 cup of lemon syrup on each loaf and let cool completely. Leftover syrup can be stored in the refrigerator in an airtight container for several days.

28. 10

29. In a medium bowl, whisk together confectioners sugar, lemon juice and vanilla until smooth.

30. Pour icing over tops of cooled lemon cakes allowing it to drip down the sides. Top immediately with candied lemon peel. Store covered.


Nutrition Information:

Quickview
256k Calories
3g Protein
10g Total Fat
37g Carbs
1% Health Score
Limit These
Calories
256k
13%

Fat
10g
16%

  Saturated Fat
6g
39%

Carbohydrates
37g
12%

  Sugar
21g
24%

Cholesterol
66mg
22%

Sodium
167mg
7%

Alcohol
0.29g
2%

Get Enough Of These
Protein
3g
8%

Selenium
10µg
15%

Vitamin C
10mg
12%

Vitamin B1
0.16mg
11%

Folate
42µg
11%

Vitamin B2
0.17mg
10%

Manganese
0.14mg
7%

Vitamin A
349IU
7%

Iron
1mg
7%

Phosphorus
63mg
6%

Vitamin B3
1mg
6%

Fiber
0.99g
4%

Vitamin B5
0.33mg
3%

Calcium
32mg
3%

Vitamin E
0.42mg
3%

Vitamin D
0.4µg
3%

Potassium
90mg
3%

Vitamin B12
0.15µg
3%

Copper
0.05mg
2%

Vitamin B6
0.05mg
2%

Zinc
0.34mg
2%

Magnesium
8mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

VIRUS WARNING**** If you received an e-mail with a subject line of "Badtimes," delete it immediately without reading it! It is the most dangerous E-mail virus yet. It will re-write your hard drive. Not only that, but it will scramble any disks that are even close to your computer. It will recalibrate your refrigerator's settings so all your ice cream melts and your milk curdles. It will demagnitize the strips on all your credit cards, reprogram your ATM access codes, screw up the tracking on your VCR and use subspace field harmonics to scratch any CD's you try to play. It will give your ex-boy/girlfriend your new phone number. It will mix antifreeze into your fish tank. It will drink all your beer and leave your dirty socks on the coffee table when there's company coming over. It will hide your car keys when you are late for work and interfere with your car radio so that you hear only static while stuck in traffic. Badtimes will make you fall in love with a hardened pedophile. It will give you nightmares about circus midgets. It will replace your shampoo with Nair and your Nair with Rogaine, all while dating your current boy/girlfriend behind your back and billing their hotel rendezvous to your Visa card. Badtimes will give you Dutch Elm disease. It will leave the toilet seat up and leave the hairdryer plugged in dangerously close to a full bathtub. It will not only remove the forbidden tags from your mattress and pillows, it will refill your skim milk with whole. It is insidious and subtle. It is dangerous and terrifying to behold. It is also a rather interesting shade of mauve. These are just a few of the signs. BE AFRAID! BE VERY AFRAID!

Popular Recipes
Muddy Buddies Shortbread Bites

Crunchy Creamy Sweet

PW's Breakfast Burritos

Foodnetwork

Meyer Lemon Pudding Cakes

Alaska from Scratch

Sparkling Caramel Apple Sangria

The Messy Baker Blog

Almond Chocolate Cherry Pie Bars

Crazy for Crust