Monday, December 25, 2023
Gather Your Ammo:
Here are the deets for the stuff you’ll need:
For the Luscious Lemon Loaf
- Unadulterated sugar: 230g
- Zest of 1.5 lemons + 1/2 lime
- Good old whole eggs: 170g
- Double/Heavy cream: 115g
- Cake flour (or your go-to plain/AP flour): 185g
- Baking powder: 3g
- Salt: a quick 1/2 Tsp
- Neutral oil (Like Veg or Groundnut): 60g
- Lemon Extract: 1 Tsp
- Sugar extra (for a syrup, this is getting exciting, isn’t it?): 100g
For the Intoxicating Syrup
- Lemon love (juice that is): 50g
- Water: 50g
For the Icy Icing
- Icing/Powdered Sugar: 100g
- (More) Lemon Juice
And Now, Let's Get Baking!
- Coax the zest into the sugar and then introduce the eggs into this zesty party for a nice 3-minute whisk-a-thon.
- Now, it's time to pour in the cream, and yes, wield that whisk again!
- Sifting the dry ingredients is next, and don’t forget to gently whisk. Your batter will thank you!
- In comes the oil and lemon extract. Yep, you get to whisk again. Starting to feel like a pro, eh?
- Hold on to your lemons, because it's time to pour this batter into a well-greased + floured 2Lb loaf tin. Add a buttery runway down the centre and bake it up at 160/320F (Non Fan) for about 65m. Don’t be shy to give it a skewer-check for doneness.
- Meanwhile, let's whip up that syrup. Just boil the ingredients together and let them cool and chill.
- Fresh out of the oven, your loaf deserves a spa... of syrup that is; soak 'em good! Wrap minutely and let it chill overnight. It's like a beauty sleep for your loaf!
- The icing on the... loaf. The next day, whisk some lemon juice into icing sugar. Looking for the perfect consistency? Stop when you get something resembling runny honey. Brush your loaf with this lemony paint and let it get a quick tan in the oven at 160C/320F for just 3 minutes.
Voila, your luscious lemon loaf is ready! Trust me, even Starbucks would be lining up for this recipe. So, what are you waiting for, let's get baking!