Lemon Loaf

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                 LEMON LOAF



I always been a fan of lemon flavours. This easy lemon loaf is perfectly tangy and bursting with fresh lemon flavour. 

This better is made with freshly grated lemon zest and fresh lemon juice and then top with a crunchy sugar glaze that crystallizes on top, giving a constrasting texture to the soft crumbs underneath. I actually prefer this loaf after it has set for a day. It gets more flavorful. Anybody fond of lemon will love this cake.



TIPS TO MAKE LEMON LOAF

- It is really just a basic cake mix. Butter, sugar, eggs, milk  - with lemon added in. Because it's just a basic cake mix, you need to make sure the quantities are correct. 

- Don't leave the lemon zest, that is what gives it the wonderful lemony flavor. Make sure you only grate the yellow part as the white part is extremely bitter.

- I rub the lemon zest into the sugar before adding the butter. This releases the citrus oil and gives the sugar extra flavour.

- You can optinally decorate it - i use icing sugar, water down with lemon juice and just drizzle it over with small spoon. Don't add too much liquid. You want the glaze to be nice and thick but not runny. This frosting gives this lemon loaf cake that beautiful and elegant look.

Let's get baking!


INGREDIENTS

- 1 1/2 cup allpurpose flour

- 1 1/2 tsp baking powder

- 1 tbsp lemon zest 

- 1/2 cup salted butter

- 2 large eggs

- 1 tsp vanilla essence

- 1/2 cup milk

- 1/2 cup  fresh lemon juice

- 3/4 cup cup castor sugar


LEMON GLAZE ( OPTINAL)

- 1/2cup icing sugar

- 1 tbsp lemon juice


METHOD

- Pre heat oven to 170c fan. Brush a loaf tin with butter and line with baking parchment.

- In a medium bowl, whisk together flour, baking powder. Set aside

- In a another mixing bowl rub in lemon zest and sugar together. Add butter and cream until pale and creamy.

- Add eggs, one at a time incorporating each egg before adding the next then beat the vannila essence and lemon juice until combine.

- Finally, add combined flour and milk in two batches. Do not over mix the batter.

- Pour batter into the prepared loaf tin that has been buttered and lined. Spread batter evenly. 

- Bake for 30 minutes or until toothpick inserted comes out clean. ( Depending on yr oven temperature the loaf might take more or less time to bake. So keep an eye on yours).

- Let the loaf cake cool for 10 minutes in the pan then carefully invert the loaf tin and transfer the cake to a cooling rack.

- If you are icing the cake. Mix together the icing sugar and lemon juice. Add more sugar or lemon juice if necessary to make a thick but pourable glaze. Then drizzle over the cool cake. Leave for 10 to 15 minutes to set.





- Enjoy!


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