About
There seriously is nothing like the way your kitchen smells after baking a little something sweet. And trust us, your kitchen will smell divine after you finish creating this simple, yet beautiful masterpiece called Cinnamon Swirl Loaf. A loaf-pan full of love, this moist, cinnamon-swirled cake is topped with a dose of lemony glaze that literally is the icing on the cake! Cinnamon Swirl Loaf is perfect for whipping up for a nice luncheon dessert or afternoon tea, or even just to start your morning off right. Can't you smell the sweetness?
Ingredients
- For the loaf:
- 1/4 cup vegetable shortening
- 1 cup white sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1 cup sour cream
- 1 teaspoon baking soda
- For the swirl:
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- For the lemon glaze:
- 1 tablespoon lemon juice
- 1/2 cup confectioners' sugar
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x5-inch loaf pan.
Step 3 -In a large bowl, add the shortening and the white sugar and beat with an electric hand mixer until well-combined.
Step 4 -Add the eggs to the shortening-sugar mixture and beat until well-combined.
Step 5 -In a separate medium bowl, add the flour, the baking powder, the salt, and the lemon zest and whisk to combine.
Step 6 -Add the flour mixture to the shortening mixture and beat to combine.
Step 7 -In another bowl, add the sour cream and the baking soda and mix to combine.
Step 8 -Add the sour cream mixture to the batter and beat to combine.
Step 9 -In a small bowl, add the brown sugar and the cinnamon and mix to combine.
Step 10 -Evenly pour 1/2 of the batter into the bottom of the prepared loaf pan.
Step 11 -Evenly sprinkle 1/2 of the swirl mixture over the batter.
Step 12 -Use the tip of a butter knife to cut and twist in swirling motions, in about 4-5 different areas of the batter, incorporating the swirl mixture.
Step 13 -Evenly pour the remaining batter over the swirled mixture.
Step 14 -Sprinkle the remaining swirl mixture over the batter and repeat the swirl technique to incorporate the swirl mixture into the top layer of the batter.
Step 15 -Bake the loaf for about 45 minutes.
Step 16 -Reduce the temperature to 300 degrees F and bake the loaf until a toothpick inserted into the center comes out clean, about 10-15 minutes.
Step 17 -Transfer the loaf pan to a wire rack and let it cool, about 5 minutes.
Step 18 -Invert the loaf onto the wire rack and let it cool completely, about 5 minutes.
Step 19 -While the loaf is cooling, in a small bowl, add the lemon juice and the confectioners' sugar and whisk until smooth.
Step 20 -Evenly drizzle the lemon glaze over the loaf.
Step 21 -Transfer the loaf to the refrigerator until the glaze hardens, about 5 minutes.
Step 22 -Slice and serve.
