Recipes

Lemon Loaf Cake

Lemon Loaf Cake

Lemon Loaf Cake


Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 3 large eggs, whisked
  • 1/3 cup almond milk
  • 1/2 cup butter, melted (8 tbsp)
  • 1 tbsp vanilla
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 1/3 cup sugar
  • zests of two lemons

Directions:

  1. If using a bread machine, follow the directions for making cakes on your bread machine.
  2. If make this recipe in the oven, spray a 2 pound loaf pan with vegetable spray and set aside. Preheat your oven to 350 degree’s.
  3. In a large bowl, whisk the eggs, almond milk, melted butter, and vanilla together.
  4. In a separate large bowl, whisk the flour, baking powder and sugar together.
  5. Add the dry ingredients to the wet ingredients. Also add the zest of two lemons. Mix the batter together for about 5 minutes or until is is completely combined and smooth.
  6. Transfer the batter to your prepared loaf pan and place it in the oven. Bake for approximately 45 minutes or until the lemon loaf cake is fully cooked. I stick a toothpick in the center to check if it’s done. If the toothpick comes out clean, the cake is fully cooked. If not, adjust baking time and continuing baking until the cake is fully cooked.
  7. When the cake is fully cooked, remove it from the oven and place the pan on a cooling rack. Let is sit for about 10 minutes before removing it from the loaf pan. Once removed, let it cool completely before serving. Serve with your favorite topping and enjoy!

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