Hello Lovelies,
When is it best fit to have a slice of lemon loaf with a dash of cream cheese? Afternoon tea of course while the sun is glistening in the sky.
This loaf is so seriousily easy to make, you will be making 6 loaves a day! Ok ok maybe not that much, but you will definitely be putting this on the table next time you host a tea party. Its so simple and I think that is what makes it delicious. Now days we can sometimes get lost with all these crazy flavour combinations. That if we just go back to the basics you will remember why they were called classics!
This recipe is so delicious, but is 10x better using organic home-grown lemons. They are the best because they are the sweetest and hold so much juice. Like not kidding, if you use Meyer Lemons you will be making lemonade for the whole neighbourhood.
This loaf slices so easily keeping its shape as seen in the picture. But when you bite into your won slice it crumbles just enough to make it tasty.
It aslo has a very very moist crumb and sticky outerior, which I really like because it contast textures. Like with toffee apples. Crunchy outerior of the carmel but crisp but soft flesh of the fresh apple underneath. If you can manage to make a pleasent texture contast you have succeded in your baking!
Serve with a warm capachino and a cake fork and slowly induldge in this loaf piece by piece, crumb by crumb.
Freshly squeezed lemon juice was used for the glaze that I placed in a piping back and made a zig zag pattern on top. I like how its kinda watery so it isn't too bold and that the lemons on top are the main attraction not the stripy design. But its not so hidden that you cannot see it.
Lets begin with the photo tutorial. For the full recipe, see at the end of the blog post.
Pick your lemons from your orchard, fresh lmeons always make a better loaf!
Here I picked alot of lemons because I love my loafs to be lemony!!
Begin Creaming your butter and sugar together till pale in colour.
One by one add in an egg, beating throughly between each addition.
Add the lemon zest and flour and fold in 3 additions.
Mix in milk or cream (whichever one you choose) and smooth batter into a prepapered tin.
Bake the loaf for 40-43 minutes in a preheated 180 degrees oven. Stab the loaf with a fork and drizzle syrup on top. Leave to cool.
To make syrup: Combine sugar and juice and mix over low heat until sugar dissolves adn the syrup is smooth.
Lemon Syrup Loaf Recipe
Source: Nigella
Batter
125g butter
175g castor sugar
2 large free range eggs
50g lemon zest (or more if you desire)
167g plain flour
2 1/4 teaspoon baking powder
pinch of salt
4 1/2 Tablespoons of milk/cream
Syrup
50ml lemon juice
80g icing sugar (less or more depending how thick/runny you desire)
Glaze
50ml lemon juice
100g icing sugar (less or more depending how thick/runny you desire)
Method
-preheat over to 180 degrees
-Begin with beating your butter till white and fluffy, gradullay adding in sugar. Slowly add eggs in one at a time, cremaing in-between each egg until smooth.
-Fold dry ingredients in the mixture (flour,baking powder,salt) in 3 additions.
-Pour in your milk or cream (whichever one you are using) and your lemon zest and mix throughly.
-Spoon batter into a prepared tin (about 11cm x 5cm) Mesurements for this loaf do not really matter which is the nice thing!
-Smooth the top of the batter with a spatchula and bake in a preheated oven of 180 degrees for 40-45 minutes. Mine took 43mins.
-When you insert a cake tester and only a few crumbs cling to the needle its good to go!
Syrup
-Heat juice and syrup over low heat until smooth.
-Stab the loaf with a fork straight after it comes out of the oven. Stab it numerous times so there are numerous entrances for the syrup to seep into the loaf.
-Drizzle syrup over the loaf and leave the loaf to cool down.
Garnish
-To make the glaze heat the juice and icing sugar until you reach a desired thickness of the glaze, adding more juice or sugar.
-Spoon into a cornet and pipe quicky a zig zag motion.
-Pipe stars with a 1A piping tip and stick lemon segments upright in it.
Serve with a few lavendar sprigs for seasonal greetings!
I hope you enjoy your lemon loaf as much as I do, and soon are serving it up at yoru next tea party.
Until next time lovelies..
