Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, easy lemon bread/cake. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Easy Lemon Bread/Cake is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Easy Lemon Bread/Cake is something that I have loved my whole life.
In medium mixing bowl, add powdered Cake Mix, Pudding Mix, Lemon Juice, Eggs, and Oil, and stir until well combined. Evenly pour mixture into loaf pan. Lemon Bread is made with lemon pudding, a lemon cake mix, oil, water and eggs. In large bowl, beat cake mix, yogurt, melted butter, lemon peel and eggs with electric mixer on low speed until ingredients are moistened; scrape bottom and side of bowl.
To begin with this particular recipe, we must prepare a few components. You can have easy lemon bread/cake using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Easy Lemon Bread/Cake:
- Prepare 250 grams all purpose flour
- Prepare 170 grams granulated sugar
- Get 1 1/2 tbsp baking powder
- Get 1 tsp salt
- Make ready 6 tbsp cooking oil(grapeseed oil, canola oil…)
- Take 2 large egg
- Get 240 ml freshmilk
- Prepare zest of 2 lemon
- Prepare 2 tbsp lemon juice
- Get 2 tbsp water
- Prepare 1 tsp vanilla extract
In a large bowl stir together powder sugar, butter, vanilla extract and lemon juice. Mix until it is silky enough to drizzle. Add a bit of water to thin it out if needed. Once cake is cooled, drizzle glaze over the top of the cake and garnish with lemon zest.
Steps to make Easy Lemon Bread/Cake:
- Preheat oven to 170° C. Line a 9 x 9-inch square pan with baking paper, leaving extra edges for lifting or grease the pan if you don't have a baking paper.
- In a measuring cup (use a larger measuring cup), pour the 2 tbsps lemon juice then add the fresh milk. Set aside for 10 minutes. Note: you can use 240 ml buttermilk if you have.
- In a bowl, whisk together all of the dry ingredients including the. Set aside.
- Add the oil, vanilla, water, lemon zest and eggs to the measuring cup with the fresh milk and whisk together until combined. Pour into the dry ingredients and fold/stir to combine. Don't over mix.
- Pour the mixture to the prepared pan and bake for 25-30 minutes on a 170 degrees Celsius. To test if done, insert a skewer in the middle, if it comes out clean it is done.
Add a bit of water to thin it out if needed. Once cake is cooled, drizzle glaze over the top of the cake and garnish with lemon zest. This easy, one-bowl, no-mixer cake is a my new favorite lemon dessert. That's a huge statement because this Copycat Starbucks Lemon Loaf with hundreds of glowing reviews is very hard to beat. After blogging for over ten years and making hundreds of cakes, this was only my second cake made with olive oil.
So that’s going to wrap it up with this special food easy lemon bread/cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
