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Mango lemon loaf cake recipe

Mango lemon loaf cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake

Put a taste of the tropics into your next cake with this moist and flavourful mango and lemon loaf cake. For optimum results, use well ripe mangoes and unwaxed, organic lemons.


Hampshire, England, UK

18 people made this

IngredientsServes: 10

  • 200g plain flour
  • 1 1/2 teaspoons baking powder
  • 1 large pinch salt
  • 75g unsalted butter, at room temperature
  • 200g caster sugar
  • 2 eggs
  • juice and zest of 1 lemon
  • 100ml full fat milk
  • 150g ripe mango, finely chopped

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 190 C / Gas 5. Grease and line a 900g loaf tin with baking parchment.
  2. In a mixing bowl combine the flour, baking powder and salt. Mix together and set aside.
  3. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually mix in the lemon juice followed by the flour mixture, alternating with the milk until the mixture is thick and smooth. Fold in the lemon zest and mango. Spoon into the prepared loaf tin and smooth the top.
  4. Bake in the preheated oven for 60 to 70 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool before slicing and enjoying.

Tip

Avoid opening the oven door in the first 50 minutes of cooking as this will help to prevent the cake sinking in the middle.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by BarryJeffrey

I was looking for something with a different flavour and simple to make. This cake was lovely, fresh and flavourful and the lemon and mango compliment each other well. However, the cooking time given of 60 to 70 minutes was far too long. My oven heat is accurate but by 40 minutes at 190c I had to take it out as it was getting too dark. Still nice and edible though. I made it again in a different loaf pan, lowered the heat to 180c but it was still well cooked by 45 minutes. This cake is definitely going to be one of my 'regulars', but with the shorter cooking time.-11 Dec 2017(Review from this site AU | NZ)


Lemon Loaf Cake

This Lemon Loaf Cake is lighter and gives a nice touch to the lemon glaze than a classical lemon cake with a bright sweet flavor.

This lemon cake turned out to be moist, light, and sweet with plenty of bright lemon flavor. And nothing on top of the completed cake may be better or tastier than the simple recipe for the lemon glaze.

Nearly everyone loooooves the thick smear of buttercream frosting from time to time, but some cakes want a lighter, more delicate glaze. Glaze glazes fit easily on bread and loaf cakes.
The lemon glaze on this cake is one of the best kinds of icing you could possibly make. A perfect combination of powdered sugar and fresh lemon juice is all you really need to add the perfect finishing touch to your tasty cake.

For breakfast, loaf cakes are the great balance between fast bread, pastry, and cake. Along with a hot cup of coffee, sweet and decadent enough to serve as a dessert, you might also serve slices of this cake for breakfast.
If you’re anything like me and not a professional cake decorator by any definition of the word, loaf cakes like this are also one of the simplest things to make a lovely look. In a loaf pan, the batter goes in so that there is no layering or shaping to mess with. With no effort at all, a glaze drizzle on top makes the finished lemon cake look very good and amazing.

Lemon Loaf Cake

This Lemon Loaf Cake is lighter and gives a nice touch to the lemon glaze than a classical lemon cake with a bright sweet flavor.

Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 239 kcal

Ingredients

Cake Ingredients
1/2 cup of butter, room temperature
1 cup of white sugar
3 large eggs
2 tablespoons of lemon zest, finely minced
1 tablespoon of fresh lemon juice
2 teaspoons of vanilla extract
1 1/2 cups of all-purpose flour
1/4 teaspoon of kosher salt
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
1/3 cup sour cream
Glaze Ingredients
1/2 cup of powdered sugar
1 tablespoon of fresh lemon juice


Simple Way Lemon loaf pound cake with icing sugar Homemade

Lemon loaf pound cake with icing sugar. In a medium size mixing bowl, combine all dry loaf. This lemon loaf is a moist, tangy, lemon pound cake topped with a sweet lemon icing. Its bursting with fresh lemon flavor, and might be even better than Starbucks' lemon loaf.

Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy. In a small bowl, combine buttermilk with vanilla extract and lemon extract.

Sponge cakes are commonplace to be very fun and simple to make, even for those with out a good number of baking experience. They bake quickly and don’t require a large number of talent or skill, and they are flexible as well. What’s the best sponge cake recipe ever? Who’s to claim if the sort of element exists, but there are certain similarities between the various bigger recipes that you will find. Let’s discover what makes a sponge cake great.

Obviously, we would not be speaking about sponge cake if we weren’t celebrating its distinctive sponginess. To make sponge cake so usually spongy, you beat the yolks and whites of the eggs you use separately. You should no longer beat them vigorously, because the air bubbles ought to remain for maximum sponginess. If you do beat them with too much vigor, you’ll discover that your cake will be compact rather of fluffy. Within the meanwhile, a sponge cake with eggs that were not beaten sufficient won’t pop out right, either. Knowing simply a way to beat the yolks and whites is likely one of the simply challenges of making a sponge cake.

In a medium size mixing bowl, combine all dry loaf. This lemon loaf is a moist, tangy, lemon pound cake topped with a sweet lemon icing. Its bursting with fresh lemon flavor, and might be even better than Starbucks' lemon loaf.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook lemon loaf pound cake with icing sugar using 15 ingredients and 9 steps. Here is how you cook it. Lemon loaf pound cake with icing sugar


Cook's Notes

When it comes to baking loaves like this one, there is really just one secret to success. Follow the instructions :) Take it from someone who has (in the past :) skipped certain instructions like "at room temperature", "whisk together well in a separate bowl" and "add alternately" . yet had what I considered (at the time) to be a reasonably fine result.

It was only when I started following those instructions that I discovered the reason they were there. There's fine and then there's great. I learned I prefer the great, so I am willing to be a bit more organized and patient. It's a small price to pay for great lemon loaf :)

So the moral of that story . be sure to take your eggs, butter and sour cream out of the fridge 30 minutes before you start baking. Be sure to combine the flour, salt, baking soda and baking powder in a separate large bowl and whisk it together well. You will be rewarded!

This lemon loaf freezes beautifully. Freeze it whole in a freezer bag, or slice it first and freeze it. Slicing first means you can grab a slice when you feel the need, instead of trying to cut/thaw a slice from a frozen whole loaf. To thaw a slice, simply set a frozen slice on the counter on a piece of paper towel and it will be ready to enjoy in 20-30 minutes. To thaw a whole loaf, set on the counter inside the sealed freezer bag until thawed.


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Vegan lemon drizzle cake

Richard says: This is my go-to vegan lemon cake. It has a delicate texture which doesn’t crumble when sliced (thanks to the psyllium husks) and a decent zing thanks to lemon juice, zest and extract. I’d highly recommend splashing out on a good lemon extract, such as Nielsen-Massey, if you can find it – many cheaper options have an dull, artificial flavour.”

Try our vegan lemon drizzle cake then check out our other best lemon cake recipes.

Ingredients

  • psyllium husks 1 tsp
  • unsweetened vegan yogurt 125g
  • plant milk 185ml
  • caster sugar 135g
  • lemon extract 1 tsp
  • vegetable oil 3 tbsp
  • lemon juice 3 tbsp
  • lemon 1, zested
  • plain flour 325g
  • baking powder 1½ tsp
  • bicarbonate of soda ¼ tsp
  • fine sea salt ¼ tsp

ICING

Method

Heat the oven to 180C/fan 160C/gas 4 and line a 450g loaf tin with baking paper.


Verdict

The author called this recipe “THE ultimate lemon cake”, and I understand why! This cake has to be one of the best lemon loaves I’ve ever tasted.

It’s super moist and lemony, because you wrap it immediately in cling film as soon as it comes out of the oven. This technique not only keeps the cake moist, but also keeps all the lemon aroma trapped in the loaf.


Mango Buttermilk Pound Cake

Mango flavored buttermilk pound cake with mango cream sauce!

Ingredients

  • 1-½ cup All-purpose Flour
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Ground Ginger
  • 1 Tablespoon Lime Zest
  • 1 cup Vanilla Or Plain Sugar
  • ½ cups Unsalted Butter
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 6 tablespoons, 2 teaspoons, 4-⅝ pinches Buttermilk
  • ⅓ cups Mango Pulp
  • 1 cup Mango Pulp
  • 3 Tablespoons Powdered Sugar
  • 3 Tablespoons Cream

Preparation

Grease and flour the sides of a 6 cup bundt pan. Preheat the oven to 170C.

Sift the flour together with the baking powder, baking soda, salt and ground ginger. Set aside.

Mix together the lime zest with sugar and blend it with your fingertips till the sugar becomes moist and fragrant. Then cream the butter and lime sugar together. Beat in eggs one at a time, followed by the vanilla extract.

Into the creamed mixture, with the beater on low, add the flour mixture and the buttermilk alternately in three lots. Then blend in the 1/3 cup of mango pulp using a spatula.

Pour the batter into the prepared baking pan and bake for 50-60 minutes till cake is golden brown on top, and the tester comes out clean.

Cool the cake in the pan for 5 minutes and then keep the pan on a wire rack for another 5 minutes. Then invert the pan and remove the cake from the pan and set on a cooling rack. Let it cool completely before placing the cake on your serving platter and pouring the sauce over it.

For the Mango Cream Sauce–Mix together 1 cup of mango pulp, powdered sugar and cream. Use more or less cream and/or powdered sugar to make the sauce a pouring consistency. Chill the sauce and pour over the cake when the cake is cooled to room temperature.


How to Make Mango Cake Step by Step

Step 1. Cream the butter and sugar (stand mixer or hand) until light and fluffy.

Step 2. Then beat in the eggs one at a time, followed by the mango puree and coconut essence.

Step 3. Fold in the flour, baking powder, shredded coconut and salt.

Step 4. Split the cake batter equally between 3 cake prepared cake tins and bake till done.

Step 5. Allow the cakes to stand for 5 minutes before turning them on to a wire rack to cool.

Step 6. Make the whipped cream by mixing all the ingredients together in a large bowl and whipping till the cream forms soft peaks.

Step 7. Transfer one cake onto the serving plate and spread a third of the cream on top. Place the second cake on top and spread another third of the cream on top. Repeat for the final cake.

Then drizzle as much coconut caramel sauce as you want.

Seven straightforward steps to the best Mango Cake recipe.

The coconut caramel sauce is optional but oh so worth it. Feel free to use any other homemade or store-bought caramel sauce you might have on hand.


Keep your loaf fresh

This delicious lemon loaf can be stored in an airtight container for 4-5 days. We do not recommend keeping it in the refrigerator as it will dry the cake out faster!

For long term storage, go ahead and keep it in the freezer. To freeze it without the frosting, allow the cake to completely cool wrap the loaf with plastic wrap then again with aluminum foil.

If it has frosting, flash freeze first by placing the cake (whole or sliced) on a baking sheet. Freeze for 2-3 hours, then wrap. Once wrapped, label and freeze for up to 6 months.

I hope you enjoy this Lemon Loaf as much as my family and I have. I think you’ll discover this recipe is definitely better than Starbucks, and maybe even save you a trip to the coffee shop in the future!



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