Irresistible Lemon Loaf

Our Lemon Tree grow enormously in this cold winter season. As usual, we give away to our friends, neighbours and work colleagues. They are still plenty spare for us as well and I am already getting sick of drinking honey and lemon everyday, so I made lemon loaf. It was simply delicious. The balance between the zingy lemon flavour and the sweetness of the glaze are perfect!

Sometimes things in life comes from simple things and this lemon loaf is one of them, they just made my day...

Lemon Loaf

Ingredients

95g Plain Flour

95g Self Raising Flour

1 teaspoon Baking Powder

1/4 teaspoon Bi-Carb Soda

1 teaspoon Salt

225g Caster Sugar

4 Eggs, at room temperature

1/4 Cup Grated Lemon Zest

1/4 Cup Fresh Lemon Juice

225g Unsalted Butter, Melted and Cooled

1/4 Cup Sour Cream

1 teaspoon Vanilla Extract

Method

1. Preheat Oven to 180º C. Spray the sides and the bottom of the loaf pans. Line the side and bottom with baking paper.

2. Sift both flours, baking powder, baking soda and salt together in a medium bowl.

3. Put the Sugar, eggs, lemon zest and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed cube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

4. Sprinkle in the flour mixture. one third at a time folding gently after each addition until just combined. Do not overmix.

5. Pour the butter into the loaf pan. Bake for 20 minutes, reduce the oven temperature to 165ºC and bake for another 30 minutes or until skewer inserted in the centre of the loaf comes out clean. Let cool in the pan for 15 minutes.

6. Brush the side and the tops with lemon syrup. Once the cake is completely cool, add the glaze.

Lemon Syrup

Ingredients

1/3 cup Lemon Juice

75g Caster Sugar

Method

In a small saucepan, over a medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Lemon Glaze

Ingredients

125g Icing Sugar

2-4 tablespoon Fresh Lemon Juice

Method

Whisk together icing sugar and 2 tablespoon lemon juice. The mixture should be thick but pourable. If the mixture is too thick, add another 2 tablespoon of lemon juice and whisk again until you get the right consistency. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon juice gets harden, about 15 minutes before serving.