WEBIn a medium bowl, combine the first 5 ingredients. In a second bowl, whisk the remaining 6 ingredients. Pour the wet ingredients over the dry ones, and whisk to incorporate. Transfer the batter to the prepared loaf pan and bake at 350ºF for 40-50 minutes, or until a toothpick comes out clean.
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WEBPreheat your oven to 350℉. LIne a 9×5 inch loaf pan with parchment paper. In a large bowl, whisk together your eggs and sweetened condensed milk until smooth and fully incorporated. Next add in the flour and mix until incorporated. Lastly add in the lemon zest and juice and whisk together until smooth.
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WEBPreheat oven to 180C and grease a 20cm x 12.5cm / 8” x 5” loaf tin. Sift all of the dry ingredients, the flour, baking powder, bicarbonate of soda, caster sugar and lemon zest into a bowl. In a separate bowl, add the wet ingredients the eggs, yogurt, oil, lemon juice and vanilla extract. Mix together.
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WEBHow To Make Keto Lemon Bread. Assemble the ingredients, and grease a 9×5 loaf pan or line it with parchment paper. Preheat your oven to 325 degrees Fahrenheit. Combine all of the gluten free lemon bread ingredients in a large mixing bowl. Stir until well mixed. Smooth the batter into your prepared loaf pan.
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WEBPreheat oven to 350 degrees. Beat applesauce and Gentle Sweet together, then add the egg and egg whites. Beat well. Next, add all of the extracts/ flavorings and cottage cheese. Then add all of the dry ingredients until well combined. Add a few drops of yellow food coloring, optional.
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WEBAdd egg and next two ingredients; beat until well blended. Combine flour and next three ingredients. With mixer on low, add half of flour mixture to creamed mixture alternately with yogurt, beginning and ending with flour mixture. Pour batter into an 8x4x3 inch loaf pan coated with baking spray.
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WEBInstructions. Preheat your oven to 350°F. Line a 9×5" loaf pan with parchment paper (or spray with coconut oil). In a medium bowl, whisk together the first 4 dry ingredients. In a large bowl, lightly beat your eggs. Add in the oil, honey, yogurt, lemon juice, zest, vanilla and mix. Fold the dry mixture into the wet.
WEBPreheat the Oven: Set it to 350 degrees F to prepare for baking. Prepare the Loaf Pan: Grease a 9×5-inch pan and sprinkle with flour or use parchment paper for easy removal. Mix Wet Ingredients: In a large bowl, combine Greek yogurt, milk, egg, coconut oil, lemon extract, and lemon zest. Mix until smooth.
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WEBIn a separate bowl mix lemon zest, melted coconut oil, egg, egg white, vanilla extract, honey, yogurt, juice, + milk. Combine the wet + dry ingredients. Slowly fold in blueberries with a spatula. Pour batter in a greased 9×5 or 8×4 loaf pan and bake for 35-40 minutes until cake is cooked thoroughly in the middle.
WEBPreheat oven to 350F. Grease and flour a loaf pan and set aside. In a medium bowl combine the dry ingredients together; flour, baking powder, baking soda, and salt. In a large bowl combine the wet ingredients; whisk the Greek yogurt, maple syrup, coconut oil, eggs, lemon juice and zest, and vanilla.
WEBCook in the oven at 350°F for 45 minutes to 1 hour until the loaf is cooked. Remove from oven and put on glaze. Glaze: Put lemon juice and Splenda in a small saucepan. Heat and stir to dissolve sugar. Spoon over warm loaf. Let cool in the pan for 10 minutes. Remove from the pan, cool and wrap.
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WEBIn a mixing bowl, beat together the butter, eggs, sour cream, heavy whipping cream and lemon extract. Add in the almond flour, powdered sweetener, baking powder and zest. Blend until smooth. Spread the mixture into a well greased loaf pan, and bake for 50-60 minutes until cooked through completely.
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WEBStarbucks lemon cake healthy makeover: Preheat oven to 350 F. Grease an 8×5 loaf pan, and set aside. In a bowl, whisk the first 5 ingredients. In a separate bowl, stir together all remaining ingredients. Pour wet into dry, and stir just until evenly mixed.
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WEBPreheat oven to 350 degrees and spray loaf pan (9×5 or 8×4) or muffin tin with non stick cooking spray. In a medium bowl add egg, water, lemon juice, lemon extract or lemon zest, and brown sugar substitute. Stir well. In a separate bowl combine, self rising flour, baking soda, powder, and white sugar substitute.
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WEBDirections. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together flour, 3/4 cup sugar, the baking powder, and salt. Make a well in center of flour mixture; set aside. In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice.
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WEBPlace the softened butter in the bowl of a large mixing bowl of a stand mixer and with the paddle attachment, beat the butter for about 2-3 minutes on medium speed. Slowly add the sugar slowly, in a thin stream and beat for an additional 2-3 minutes. Scrape down the sides of the bowl and give it another whirl.
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WEBInstructions. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 loaf pan, or line it with parchment paper for easy removal. In a blender, combine the whole seedless lemon (quartered and seeds removed), eggs, olive oil, granulated sugar, sour cream, and vanilla extract.
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