Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Monday, April 8, 2013

Lemon Loaf with Lemon Glaze

My mom gave me some lemons the other day. I'm not sure what's up with people giving me citrus lately...but I'm happy to have it! Anyway...as I was staring these lemons down, I decided a lemon pound cake type dessert was in order. IT Guy is a big fan of lemony things so I knew this would please him. And I was right. Again.                 

Lemon Loaf with Lemon Glaze

1 cup butter ~ softened
½ cup shortening – I used butter-flavored
3 cups sugar
5 eggs
3 cups flour
1 teaspoon salt
1 cup milk
3 teaspoons lemon juice
2 teaspoons lemon zest

Preheat oven to 325 degrees. Grease and flour one 12-cup bundt pan or TWO loaf pans.

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add 3 cups of sugar, beating at medium speed until light and fluffy. Add eggs 1 at a time, beating after each addition.

Stir together the flour and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until just blended after each addition. Beat in lemon juice and zest just until blended. Pour batter into greased and floured pan(s).

For large bundt cake, bake for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick comes out clean. For 2 loaf pans, bake for 45 - 60 minutes until wooden pick inserted comes out clean. Cool in pan(s) on a wire rack for 10 – 15 minutes. Remove from pan(s). Cool completely on wire rack. Transfer to a plate and drizzle with glaze.

10 – 12 servings

Lemon Glaze

1 cup powdered sugar
2 teaspoon lemon juice

Combine the powdered sugar and the lemon juice in a small mixing bowl. Add enough milk to make a think glaze. Pour glaze over cooled cake(s).

Here's the goods.

Cream the butter and shortening together.

Then add the sugar.

Then the eggs....one at a time.

Then the flour/salt mixture with the milk.

Finally the lemon juice and zest.

Grease your pans REALLY well. 
I like to add some parchment paper in the bottom.

Pour the batter into the pans.

Then bake!

Let them cool and then remove 
the cakes from the pans. See? 
Here's why you need to grease 
your pans REALLY well. Don't be 
like me and use cooking spray. 
Take the time and use shortening and flour!!!

The glaze! Mix the lemon juice with the powdered sugar and enough milk to make a thick glaze.

Then pour the glaze over the cakes. 
I glazed the bottom on mine because 
the top looked a little funky. But either works!

Slice it up and enjoy. I left one out 
for us to snack on and threw the 
other one in the freezer for later.


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