How To make Lemon Bread with Lemon Ice
brEAD:
1 c Sugar 1 1/2 c Flour
1/2 c Milk 1 ts Baking powder
6 tb Unsalted butter 1/8 ts Salt
2 Eggs 1 Lemon rind, grated
GLAZE:
1/2 c Sugar 1/4 c Fresh lemon juice
LEMON ICE:
2 c Water 1 c Fresh lemon juice
1 c Sugar 2 Egg whites (opt)
2 tb Grated lemon rind
Grease and flour a 9x5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350-degree oven. Cool slightly, remove from pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir over low heat until sugar dissolves and glaze is hot. Pour hot glaze slowly over surface of bread. Let bread cool completely before slicing. To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir. Pour liquid into freezer trays (two for each loaf of bread) and freeze until set, but not hard. Place in food processor or blender. If desired, add egg whites (they will make the ice smooth and white), and beat until smooth. Refreeze for about 3 hours or until firm. When ready to serve, let stand for a few minutes before scooping out. Serve bread slices with a scoop of lemon ice on the side. -----
How To make Lemon Bread with Lemon Ice's Videos
4 ingredient lemon loaf dessert | Easy lemon ???? dessert
I saw this recipe on Instagram and knew I had to make it since it was such simple ingredients. You could make this lemon ???? or lime loaf ????. Micahs a huge citrus fan so I made this for him & he enjoyed it. Recipe below ????????
1 can condensed milk
2 tsp lemon zest
2 tablespoons of fresh lemon juice
1 cup self rising flour
3 eggs
Icing
1 cup powdered sugar
2-3 tablespoons of lemon juice
Mix all ingredients together bake on 325 for 45-55 minutes until golden brown in a loaf pan
Let cool & apply icing and enjoy
#lemondessert #easydessert #lemonloaf #viraldessert
Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network
Ina covers her Lemon Yogurt Cake with a sweet lemon syrup to absorb more flavor!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Yogurt Cake
Recipe courtesy of Ina Garten
Total: 1 hr 20 min
Prep: 20 min
Inactive: 10 min
Cook: 50 min
Yield: 1 loaf
Level: Easy
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
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Ina Garten's 5-Star Lemon Yogurt Cake | Barefoot Contessa | Food Network
SOFT & CREAMY LEMON ICE CREAM RECIPE | HOME MADE LEMON ICE CREAM | LEMON ICE CREAM RECIPE | N'Oven
#LemonIceCream #IceCreamRecipe
SOFT & CREAMY LEMON ICE CREAM RECIPE | HOME MADE LEMON ICE CREAM | LEMON ICE CREAM RECIPE | N'Oven
INGREDIENTS & PROCESS:
HOMEMADE CONDENSED MILK:
½ CUP MILK
2 TBSP SUGAR
STIR OCCASIONALLY
COOK FOR 5-6 MIN.
MILK WILL BE THICKEN
MILK COLOR WILL BE CHANGED
COOL DOWN FOR 5 MIN.
1 LIME
CUT THE LIME
USE HALF OF THE LIME
SQUEEZE THE JUICE
½ CUP WHIPPING CREAM
BEAT FOR 1 MIN.
SOFT PEAKS
CONDENSED MILK
MIX WELL
2 TBSP LEMON JUICE
1 TSPN LEMON ESSENCE
2-3 DROPS GREEN FOOD COLOR (OPTIONAL)
MIX WELL
POUR IN MOULD
KEEP IN FREEZER FOR 6-8 HOURS
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How to Make the Most Refreshing Lemon-Lime Ice | Julia at Home
Julia makes a slightly boozy, refreshing lemon-lime ice.
Get the recipe for lemon-lime ice:
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INGREDIENTS & PROCESS:
1 TSP LEMON ZEST
2 TBSP LEMON JUICE
1/4 CUP YOGURT
1/4 CUP OIL
MIX WELL
1 CUP MAIDA / FLOUR
1/2 CUP POWDER SUGAR
1 TSP BAKING POWDER
1/2 TSP BAKING SODA
1/4 CUP MILK
POUR THE LEMON JUICE
MIX THE LEMON ZEST
3-4 DROPS YELLOW FOOD COLOR
BRUSH OIL ON MOULD
PLACE A BAKING PAPER
POUR THE BATTER
FIRE UP THE STOVE (LOW-MED HEAT)
PLACE A WIRE STAND ON A CURRY PAN
PRE HEAT FOR 5-7 MIN.
PLACE THE MOULD INSIDE
COOK IN LOW MED. FLAME FOR 30-35 MIN.
LEMON CAKE IS READY, COOL DOWN
REMOVE FROM THE MOULD
CUT IN PIECES
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Lemon Blueberry Loaf
FULL RECIPE HERE:
Looking for a delicious treat to go with your coffee? This easy and very moist lemon and blueberry loaf hits the sweet spot! It's full of plump, juicy blueberries and flavored with zesty lemon! And, a lemon glaze finishes things off for an extra bit of sweetness.
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