Tuesday, January 20, 2015

Lemon Loaf

As I have mentioned previously, we have a lemon tree in our backyard and this year we are yielding quite a large crop (does that even make sense? It sounds educated and smart!). You know what that means, I am coming up with recipes left and right on using the lemons! Today I made a divine lemon loaf. This is seriously delicious!  It is moist yet dense, tart and just the right amount of sweetness. If you have a lemon to spare, make this! You will not be disappointed :-)
 Lemon Loaf
 
Ingredients:
1 1/2 C all- purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 tblsp cornstarch
3 eggs at room temperature
1 C sugar
2 tblsp butter at room temperature
1 tsp vanilla extract
2 tsp lemon extract
1/3 C lemon juice
1/2 C vegetable oil
zest of 1 lemon
 
Glaze:
1 C powdered sugar
2 tblsp heavy whipping cream
1/2 tsp lemon extract
lemon juice to thin if needed  
 
 
Preheat oven to 325 F
 
1) Grease and flour a 9x5 glass loaf pan.
2) In a large bowl sift together 5 times (yes, FIVE...I know that seems obsessive, but it helps incorporate the dry ingredients because you don't want to mix it to much when you add your wet to it because it will make for a dry lemon loaf, but we will get to that later) flour, baking powder, baking soda, salt and cornstarch. Set aside.
3) In a mixer beat together on medium eggs, sugar, butter and vanilla extract.
4) Slowly pour in the lemon extract and lemon juice with the mixer on low. The batter may curdle a bit and by adding it as it mixes it helps it not curdle as bad (but it still well and this is normal).
5) Add the oil and lemon zest to the batter on medium low speed until combined.
6) Make a well in your flour mixture like so:
 
7) Slowly pour the batter into the well in the flour mixture.
8) Fold together the wet and dry ingredients until just combined. It is critical that you do not over mix the batter at this point because it will cause the loaf to be a bit dry.
9) Pour the batter into the prepared pan and bake for 55 minutes or until a toothpick comes out with just a few crumbs attached.
10) Cool for 30 minutes and glaze the loaf
11) To make the glaze simply combine the powdered sugar, whipping cream and lemon extract. If it is to thick (you want it on the runny side) add a little bit of lemon juice until you have the right consistency.
This is a great loaf to serve with afternoon tea or coffee! 

1 comment:

Maria Morales said...

I really want to try this recipe! I love lemon loafs