Hello Lovely Bakers, I hope you and your loved ones are staying well. We’re into the third week of lockdown and I’m beginning to feel like a human again. My happy place is always anywhere near two things: oven and nature. Since the latter is limited to our garden at the moment (lucky us we have one!), I started baking again and catching up with my well-overdue admin work, recipes etc. Many of you have asked for a recipe for lemon loaf (which I posted about in January, I hear you…shame on me! :-)) so here it is. Finally! As plain flour, butter and eggs no longer seem to be in short supply, chances are you’ll have all ingredients needed. You can download the recipe by clicking the blue download button at the bottom. Comments and questions are very welcome.
Tangy, moist, light and not too sweet – what else would you expect from a proper lemon cake? This lemon loaf is a “madeira sponge meets classic pound cake” affair, quick and easy and heavenly lemony. Unlike most of recipes where the lemon syrup is made by heating the lemon juice and sugar until the sugar dissolves, this version is way simpler. You’ll need 2 or 3 medium lemons, depending on whether you want the cake with an icing or without.
Makes a 2lb/1kg loaf tin (24cm long, 13cm wide, 7cm high) which is about 15 slices
If you’re as mad about anything lemon as I am, make a quick lemon drizzle to finish off the cake and to give it an extra zingy kick. When the cake has cooled completely, with a spoon mix the icing sugar with the lemon juice into an easily pourable paste. The consistency should resemble runny honey. Pour a thin, even layer over the cake and spread with a knife or create thin stripes like I did, see photo. This cake is best eaten the following day when the lemon has infused completely. Welcome to lemon heaven.
* Butter in room temperature is butter that can be easily spread but isn’t oily and glossy.
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