Zingy Lemon Loaf

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.

Zingy Lemon Loaf

Makes a 2lb/1kg loaf tin (24cm long, 13cm wide, 7cm high) which is about 15 slices

Ingredients

• 225g plain flour
• 1 teaspoon baking powder
• 225g caster sugar
• 4 eggs
• 4 tablespoons milk
• 225g unsalted butter, room temperature*, chopped
• Zest of 2 medium lemons
• For the lemon syrup
• Juice of 2 lemons
• 80g caster sugar
• For the lemon drizzle (optional)
• 8 tablespoons of icing sugar
• 3 tablespoons of lemon juice

Method

1. Grease the loaf tin and line it with baking paper. In a bowl combine the flour and baking powder and mix well.
2.  Zest the lemons. Using the same lemons prepare the lemon syrup. Put the lemon juice and sugar in a mug (I use a measuring jug for easy pouring later), stir well and set aside. By the time your cake is out of the oven the sugar will have dissolved naturally so there is no need to heat it up.
3. Preheat the oven to 160°C (fan)/180°C/gas mark 4. Put the butter and sugar in a large bowl and beat together with an electric whisk on a medium speed for about 5 minutes until pale and light. Half-way through add the lemon zest.
4. Gradually add the eggs, one at a time, while continuously beating the mixture for another 2-3 minutes. Don’t worry if it looks slightly curdled. Pour in the milk and whisk for another half a minute.
5. Using a spatula or a spoon gently fold in the flour and baking powder. Mix carefully until the flour is well incorporated, however don’t overdo it. You don’t want to knock out all the air you just created so a minute or so will do!
6. Transfer the cake mixture into the tin and level it off for an even shape. Bake for about 50–55 minutes. If you’re unsure whether the middle has cooked through stick a skewer in it after about 45 minutes. If it comes out clean and dry and the cake is dark golden brown, it’s done! Take it out of the oven and let it cool a bit for about 10 minutes. Remove from the tin whilst still warm and prick it all over with the skewer. Slowly pour half of the lemon syrup over the top and brush it on with a pastry brush. The syrup takes a bit of time to be absorbed completely so be patient. (This is my favourite part and I look at it as a mindfulness exercise even though the smell usually kills me by now!) Once the first part of the syrup is absorbed, pour the second one and repeat.

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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