Simple Lemon Loaf Cake - HaveRecipes.com (2024)

FAQs

Can I add lemon zest to cake mix? ›

By adding just a little, you are creating a layer of flavor that most tasters won't perceive directly, they'll just note something richer than plain cake. Here's one more secret little tip: lemon zest absolutely livens up a box of cake mix!

Meaning of loaf cake in English

a cake baked in a rectangular pan: I'm making a lemon loaf cake. We like a slice of loaf cake with our morning coffee. Fewer examples. This chocolate loaf cake is amazing.

Boxed cakes often call for water, but swapping it out for equal amounts of milk, coffee, or even soda will give you a moister, more tender, and flavorful cake.

Lemon juice carries the same flavor as lemon zest, but it's more acidic, so you might want to add a pinch of sugar to balance out the tartness. That said, the lemon flavor is not as concentrated as lemon zest, so you'll want to keep this formula handy: 1 teaspoon of lemon zest = 2 tablespoons of lemon juice.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

To replace 1 teaspoon (5 grams) of baking powder, use 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) lemon juice.

If a recipe includes a lot of acid such as lemon juice and buttermilk and isn't lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb.

Loaf cakes are always baked in a loaf pan, whereas cakes in other square or round tins. And even though both cakes and loaf cakes share similar ingredients, the ratio of flour, fat, sugar and the mixing methods are different and make a difference in the final product.

The proper term is “heel,” according to the Cambridge Dictionary. Some may call it just “the end piece” or “the butt” when going with true informality. Some Redditors even refer to them as the “crusts,” a double whammy for both the outside of each slice and the end of the loaf itself.

5. My cake has sunk in the middle. There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

When should you add lemon zest? ›

Many recipes — both sweet and savory — will call for lemon zest when a dish just needs that extra zing. Grated lemon zest is commonly used in baking, sauces, marinades, and salad dressings. Larger zest pieces work well for garnish on cakes, pies, and most famously on co*cktails like a classic lemon drop martini.

To add extra lemon flavor to baked goods, use 1 tablespoon lemon juice powder for each cup of flour. For lemon glaze, use 1 to 2 teaspoons per cup of confections' sugar.

While lemon juice adds an acidic punch to salad dressings and countless other dishes, lemon zest holds all the fruit's fragrant, floral notes. But what's the best way to zest a lemon? It really depends on what you're cooking and what tools you have on hand (no, you don't necessarily need a Microplane).