There is simply nothing better than a slightly too sour lemon loaf. I find it kind of exciting the prospects of making a lemon loaf. When I was sat reading through a recipe book, tell me I’m not the only one who does this? I found this recipe for a lemon loaf and my mouth started to drool.
Am I the only one who find the concept of flicking through a recipe book a little peculiar. I would say its normally when I’m looking for some inspo for what I’m going to be cooking that coming week but that’s not always the case. I find myself so wrapped up inside a cooking/baking book that when I finally realise I’m dribbling and the notepad that just so happened to be next to me is actually full of ingredients, some I never knew existed and the rest just in a jumble and I kinda don’t know what it was I was making. Cinnamon, beef, lemon, mint, edamame beans. They all sound wonderful but together I’m not too sure.
How we got onto that topic I do not know. Lemon Loaf.
I like my lemon loaf, moist. I hate the word to and I bet your all cringing and dying to press the cross. But just bare with me. There is nothing worse than a dry lemon loaf. You wanna be able to taste the fresh lemons you’ve just spent hours grating and then super carefully juicing making sure not to get any of the pips inside. I want all the bubbles. I like my Lemon Loaf super spongey, kinda like its full of air. That way I can eat so many slices and never feel sick. The top is the best part for me. You need to make this super crunchy and almost too sour. But with the right amount of sponge, its going to taste amazing.
Ive made a few errors in the past by putting the drizzle on while the loaf was still hot. The drizzle soaked all the way through and we just had a soggy lemon loaf. It wasn’t great. I’ve learned since then that you’ve got to wait until the loaf cake cools down a little before pouring the amazing lemon drizzle over the top.
[Sidenote] I didn’t boil mine enough when making this lemon loaf. I’ll probably make another batch tomorrow and add it over the top. I like it when its gets a little crunch to it. You know what I mean? Oh and just another little thing to add, my loaf tin wasnt quiet big enough so the outside of mine looks a little. Shall we say caught on. Is that the saying?
320g Caster Sugar
Grated Zest of 2 Unwaxed Lemons
350g Plain Flour
1 1/2tsp Baking Powder
250ml Whole Milk
1/2 Vanilla Extract
200g Unsalted Butter
50-100g Caster Sugar
Zest and Juice of 1 Unwaxed Lemon
- Preheat the oven to 170°c (fan oven, the amount of time Ive set it the wrong temperature [!!!])
- Mix the sugar, egg and lemon zest into a bowl or freestanding mixer and mix until fully combined
- In a separate bowl combine the plain flour, baking powder and salt
- Add the milk and vanilla extract to another bowl
- Add 1/3 of the dry mixture to the lemon mixture and mix until fully combined, then add 1/3 of the wet mixture until combined. Keep adding until all is gone and the mixture is smooth
- Turn the mixer up to high and beat until light and fluffy
- Melt the butter in the microwave, then add to the lemon mixture until well incorporated
- Pour the mixture into a lined loaf tin
- Pop in the over and back for 1 hour 15 minutes (i didn’t think it would need to be in this long but it definitely did)
- Remove the loaf from the oven and place on a wire rack to cool
- Whilst the loaf is cooling add your caster sugar, zest and juice of lemon and water to a sauce pan (I added 50g of caster sugar to start with but added about another 50g whilst stirring)
- Bring to the boil, then reduce to a simmer
- Wait for the mixture to start to thicken before turning it off the heat and drizzle of your lemon loaf
There you have it, you’ve just made your very own Lemon Drizzle Loaf. If you have any other recipe ideas youd like to see on my blog, leave a comment down below and I’ll be sure to check them out!