Wednesday, December 18, 2013

A "Yummy" Lemon Loaf Cake...

For a couple years, I've been trying to find a "yummy" and "moist" lemon loaf cake recipe ~

This year, I think, I finally nailed it~ "Walla~!"

~Jen's Lemon Loaf Cake Recipe~

1 box of Lemon Cake Mix 
1 2.9 ounce box of Lemon Pudding + 1/2 of a 3.4 ounce box of Vanilla Pudding
1/2 C. Vegetable Oil
4 Large Eggs at room temperature
1/2 C. Milk
1 C. Sour Cream
6 Tbsp. fresh squeezed Lemon Juice (about 3 lemons)
Zest of 1 lemon
Chopped Pecans

Lemon Frosting:
4 Tbsp. of Butter at room temp.
2 C. Powdered Sugar
3 Tbsp. Sprite, or 7 Up soda
1 Tbsp. fresh squeezed Lemon Juice
(Or, you could omit the soda and just use 4 Tbsp. fresh lemon juice - it's good either way~~~)

1. Turn oven to 350 - line 2 loaf pans with foil, and spray with non-stick cooking spray - you can butter and flour the loaf pans - or, I use a homemade, non-stick stuff to coat my baking pans

 (Jen's Homemade non-stick stuff: 1/2 C. vegetable oil, 1/2 C. shortening, 1/2 C. Flour - beat until it looks like marshmallow cream and store it in the cupboard for things like Jen's Lemon Loaf Cake... )

2. Combine the Oil, Eggs, Milk, Sour Cream, Lemon Juice & Lemon Zest and whisk until it is well mixed.

3. Place the cake mix and puddings in a bowl and add about a cup of the wet ingredients and mix well. Now add the rest of the wet and dry and beat on low speed for about a minute... 

4. Divide the batter evenly into the loaf pans. 

5. Bake for about 45 minutes, or until a toothpick inserted comes out clean.

6. When they're done baking, let them rest in the loaf pans for about 5 min. and then transfer them onto a wire rack, sitting on a cookie sheet.

7. Mix up your lemon frosting and beat until fluffy.

8. Frost your loaves while they are still warm on the rack (it will drip - that's why the rack should be on a cookie sheet) and then, sprinkle with chopped pecans while the frosting is still warm and gooey...

Eat it warm, or cool, it doesn't matter ~ 
It's moist and yummy either way~!

Little secret... Mine kind of fell in the middle of the loafs (there was a dip)...
I just turned them upside down before I iced them and they turned out perfect and quite honestly, gravity took care of the 'dip' for me anyway... 

I would say, if you don't like it too lemony, use a yellow cake mix and cut back on the lemon juice, but would that really be a Lemon Loaf Cake? 

You be the judge...


When I made these for my Christmas trays for my neighbors and friends, I bumped it up a notch...

I candied the citrus peel for the top of the cakes to add just a little more to it ~

~Candied Citrus Peel~

Use a vegetable peeler to peel the colored skin of the citrus (Lemons, Grapefruits, Oranges...) 
Getting only the skin, not the white, bitter, pithy part.

Then, with a sharp knife, slice it into about 1/4" strips.

Boil the strips in water, until tender ~ about 10 minutes.

With a slotted spoon, transfer to a paper towel to cool and dry for about 15 min.

In a saucepan, bring 1 C. of Sugar & 1 C. of Water to a slow, rolling boil. Add the dried citrus peel and boil until the peel turns translucent and the syrup thickens ~ about 10 minutes.

With a slotted spoon, transfer the peel to a plate to cool. Separate the piece if needed, so they don't dry stuck together.

Let the peel dry for about an hour and toss in sugar to coat. 

Store in an air tight container and use for garnishes on special treats~!

I used it for a garnish on my Christmas "Lemon Loaf Cakes" for my neighbors & friends.

It added a 'polished,' 'finished,' 'professional,' look to the sweetness...

Very Pretty Dessert~!

1 comment:

  1. Your lemon loaf looks wonderful! Can there ever be too much lemon? I don't think so, yum. :)


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