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399K views · 3.5K reactions | LEMON LOAF (Starbucks COPYCAT) 🍋Lemon loaf cake🍋 is moist, slightly dense, tart and sweet lemon flavor. Made from scratch with pantry ingredients and topped with a lemon icing. They are baked in cast iron loaf pans from Lodge Cast Iron INGREDIENTS: 1 cup vegetable or canola oil 2 ½ cups granulated sugar 6 large eggs room temperature ¼ cup lemon juice Zest of one large lemon optional 1 cup full-fat sour cream OR Greek yogurt or buttermilk 1 tablespoon pure lemon oil *(NOT lemon extract!!)* 3 ½ cups all-purpose or cake flour sifted 1 teaspoon salt 2 teaspoons baking powder ½ teaspoon baking soda a few drops of yellow food coloring optional Lemon Icing 2 ½ cups powdered sugar 3-4 tablespoons lemon juice INSTRUCTIONS Mix dry ingredients – In a large mixing bowl, combine sifted flour, salt and baking powder. Combine oil and sugar – In either a large bowl or bowl of a stand mixer on low speed. Add the eggs – Add the eggs one at a time, be they are at room temperature so they easily incorporate into the cake batter. Add sour cream, lemon oil, lemon juice and dry ingredients – Mix only until the batter is smooth and combined. Use a rubber spatula to scrape the bottom and sides of the bowl occasionally. (If adding lemon zest, add here too) Place into baking pans – Scoop cake batter evenly into two prepared 9×5-inch loaf pans. Bake – Bake in a preheated 350 degrees F oven for 55-60 minutes. Use a toothpick when inserted comes out mostly clean, with only a few moist crumbs the cake is done. Remove cakes from baking pans – Let the cakes cool for 10 minutes in the pan. Remove from baking pans and let cool on a baking rack. ALL FULL PRINTALBE RECIPES ON OUR WEBSITE (link in profile) #lemoncake #lemonpoundcake #lemonloaf #poundcake #lemondessert #easyrecipes #recipeideas #bakingfromscratch #bakingrecipe | A Farmgirl's Kitchen | Facebook

207K views · 1.7K reactions | Butter Dream Pound Cake A rich and timeless cake made with 4 sticks of butter and love. 🧈 Ingredients • 4 sticks (2 cups) unsalted butter, room temperature • 3 cups granulated sugar • 6 large eggs, room temperature • 3⅓ cups all-purpose flour (or White Lily for a softer crumb) • 1 teaspoon baking powder • 1/2 teaspoon salt • 1⅓ cups heavy cream, room temperature • 1 tablespoon pure vanilla extract • 1 teaspoon butter extract (optional but elevates the flavor) 🥣 Instructions 1. Preheat oven to 325°F. Generously grease and flour a 10-inch bundt or tube pan. 2. Beat butter on medium speed until creamy and pale. 3. Add sugar slowly and cream together for 4–5 minutes until light and fluffy. 4. Add eggs one at a time, beating well after each addition. 5. In a separate bowl, whisk together flour, baking powder, and salt. 6. Add dry ingredients and heavy cream alternately to the butter mixture, starting and ending with flour. Mix on low until just combined. 7. Stir in vanilla and butter extract. 8. Pour batter evenly into the pan and smooth the top. Bake for 1 hour 20 minutes to 1 hour 35 minutes, or until a toothpick inserted comes out clean. 9. Let cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely before slicing. 🍯 Optional Glaze: Buttery Vanilla Dream Drizzle • 2 cups powdered sugar • 2–3 tablespoons heavy cream • 1 tablespoon melted butter • 1/2 teaspoon vanilla extract Mix until smooth and pour over cooled cake. #recipes #savoryandsweettreatsllc #baking #Juneteenth #yummy #explorepage | Savory & Sweet Treats | Facebook

zebra cake

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Nonna's Sponge Cake - Mangia Bedda

Delish Flavor | Irresistible Lemon Velvet Cake with Cream Cheese Buttercream | Facebook

1.2K reactions · 159 shares | Coconut cream loaf cake The most delicious, moist, summer time coconut cake with buttercream frosting!! Try it and tag me! d’EATS -1/2 cup melted unsalted butter -1 cup full fat coconut milk (from can) -3/4 cup granulated sugar -2 eggs -1 tsp vanilla extract -1/3 cup plain nonfat greek yogurt -1 3/4 cups all purpose flour -2 tsp baking powder -1/4 tsp salt -1 cup unsweetened coconut flakes Icing -1 cup soft butter -2 1/2 cups powdered sugar -1 tsp vanilla extract -2 tbsp milk How to: Start by preheating your oven to 350F In a large bowl add your butter and sugar. Mix well then add your eggs 1 at a time mixing in between. Add your coconut milk and vanilla and mix until smooth before adding your yogurt. Once all your wet ingredients have been incorporated add your dry and fold until all dry bits are incorporated. Add your coconut flakes and mix again. Pour batter into two lined 9” cake tins. bake on 350F for 32 minutes. Allow cakes to cool completely before icing and enjoy! Icing Add your butter to a stand mixer and mix on high for 2 minutes. Add your powdered sugar, milk and vanilla and mix again on high for 3-4 minutes or until fluffy. Top your cooked and cooled cake with your icing. Enjoy! #dessert #healthyfoodie #strawberries #desserts #dessertporn #healthydesserts #glutenfreedessert #glutenfree #summerrecipes #bananabread #eeeeeats #dessertporn #desserttable #nobakedessert #rd2be #dessert #f52grams #f52 #healthyfoodporn #chocolate #marthastewart #iamwellandgood #summerdrinks #feedfeed #feedfeedbaking #gfbaking ⁣#cake #cakerecipe #summer #strawberry #coconut #coconuts | Meredith Munoz | Facebook

Best French Vanilla Cake Recipe: Indulgent Delight