Glazed Lemon Loaf

 

 

 

One of my all time favorite things to bake is Lemon Loaf.   I have been baking lemon loaves since I was a very young cook.  In fact I think one of the first things I remember baking is a lemon loaf and I remember my mother baking lemon loaves for tea parties she was either hosting or attending.

I have baked many many lemon loaves throughout the years, and used a lot of different recipes.  

 

One  lemon loaf is one which I bake uses lemon curd.   Lemon Curd Drizzle Cake is one of my all time favorites.  It is a recipe I adapted from a cookbook The Good Granny Cookbook, put out a number of years ago by Jane Fearnly Whittingstall (Hugh's mother.) 

It has a beautiful flavor.  Its moist and delicious and incredibly lemony.  I had to leave my copy of this book in the UK and have not been able to replace it.  Sigh . . . 

 

Today I am sharing with you my old standby when it comes to lemon loaf.  This is a recipe which I got from my old Purity Cookbook.  I have had this book for about 45 years.  The first time I saw it was at my ex sister in laws house.  

Her's had a coupon at the back that you could send away to get another copy of copies of.  She generously gave me a coupon and I sent away for one for myself. As you can see it is well loved, and dog earred. 

  

 

 

 One way of telling how good a recipe book is by seeing how splattered the pages are. You can tell this is a popular recipe in my kitchen as the pages are indeed very splattered and stained from years and years of baking. 

Some people might not like having something like this in their cookbook library, but for me, this is a true treasure.  I would not part with it for any amount of money,  and this Glazed Lemon Loaf recipe is one of the reasons why!

 

One of the reasons I love this lemon loaf recipe so much is that it is quick and easy to make. A child could make it.  Also it is very moist and delicious with a beautiful crumb.

It is a bread you really cannot improve upon.  I have added a few things to the technique of making it through the years which I have adapted from other bakers, such as rubbing the lemon zest into the sugar for the recipe.

 

This is something I learned from Dorie Greenspan.  It helps to release all of the oils from the lemon zest and yields even more lemon flavor! 

I used to belong to a baking group called Tuesdays with Dorie and this is one of the things/techniques I learned from being in that group.  

Every Tuesday we baked a different recipe from Dorie's baking book, Baking, From My Home to Yours.  It was a great way to connect with other baking bloggers and make new friends. If you have never joined a baking group, I highly recommend doing so!

 

 

HOW TO CHOOSE LEMONS FOR BAKING

I know you shouldn't really squeeze fruit that you are looking to buy, but in the case of lemons and limes, squeezing lightly goes a long way towards picking out the best fruits.

First of all you should pick lemons which have a bright and blemish free skin. They should not appear withered in any way, and most especially at the stem end of the fruit. If it is wrinkled or dry looking here, don't choose it.  Old fruit. Dry fruit.

A good lemon will also feel quite heavy in your hand.  This means that the lemon has a higher juice content. If a lemon feels really light, it is probably quite dry. This applies to any citrus fruit.

Give them a light squeeze. Just gently press with your thumb. If it gives a little, then this is a juicy fruit.  If there is no give, then it is probably (once more) a dry fruit. 

 

WHAT YOU NEED TO MAKE GLAZED LEMON LOAF

Simple baking ingredients.  These things are always found in my kitchen.

 

• 1 1/2 cups (210g) all purpose plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (45g) chopped toasted walnuts (optional)
• 2 tsp finely grated lemon zest
• 1/2 cup (120g) butter
• 1 cup (200g) granulated sugar
• 2 large free range eggs
• 1/2 cup (120ml) whole milk

To  glaze and finish: 

• 1/4 cup (50g) granulated sugar
• 2 TBS fresh lemon juice
• Icing sugar to dust on top when serving

The finishing glaze is entirely optional of course, but it really does add a lovely lemon flavor to the loaf. I also like to pretty it up with a light dusting of icing sugar. 

 

HOW TO MAKE GLAZED LEMON LOAF 

Preheat the oven to 350*F/180*C/ gas mark 4. Butter your loaf tin and then line it with a strip of paper leaving an overhang on two sides for each of lifting out.

Rub the sugar and lemon zest together in a bowl until very fragrant. Add the butter and cream the two together until light and fluffy. Beat in the eggs, one at a time until thoroughly combined.

Sift the flour, baking powder and salt together. Add to the creamed mixture in three additions, alternating with the milk, making three dry and two wet additions. Combine lightly after each.

Spoon into the prepared pan and smooth the top over.  

 

Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean.

Leave to cool for five minutes and then if glazing, whisk together the glaze ingredients until smooth and drizzle over top.

Leave to cool in the pan lifting out to remove.

Dust with icing sugar and cut into slices to serve.

Note:  If you are using the toasted walnuts, stir them in last, prior to spreading the batter in the prepared tin.

 

I really enjoy this cut into thin slices (about 1/3 inch thick) and lightly spread with softened butter.  Loaves such as this slice much easier if left overnight before slicing.

This is the perfect lemon loaf recipe. There are no bells or whistles.  Simplicity speaks for itself with the end result being a lush lemon loaf with pure lemon flavor.  This always goes well with a hot cup or tea or coffee! 

Glazed Lemon Loaf

Yield: 1 (9X5X3) loaf cake

Author: Marie Rayner

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

This sugar glazed quick bread loaf is beautiful served with a nice hot cuppa tea or coffee. Adapted from a recipe in the old Purity Cookbook.

Ingredients

• 1 1/2 cups (210g) all purpose plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (45g) chopped toasted walnuts (optional)
• 2 tsp finely grated lemon zest
• 1/2 cup (120g) butter
• 1 cup (200g) granulated sugar
• 2 large free range eggs
• 1/2 cup (120ml) whole milk

To glaze: (optional)

• 1/4 cup (50g) granulated sugar
• 2 TBS fresh lemon juice
• Icing sugar to dust on top when serving

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter your loaf tin and then line it with a strip of paper leaving an overhang on two sides for each of lifting out.
2. Rub the sugar and lemon zest together in a bowl until very fragrant. Add the butter and cream the two together until light and fluffy. Beat in the eggs, one at a time, until thoroughly combined.
3. Sift the flour, baking powder and salt together. Add to the creamed mixture in three additions, alternating with the milk, making three dry and two wet additions. Combine lightly after each.
4. Spoon into the prepared pan and smooth the top over.
5. Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean.
6. Leave to cool for five minutes and then if glazing, whisk together the glaze ingredients until smooth and drizzle over top.
7. Leave to cool in the pan lifting out to remove.
8. Dust with icing sugar and cut into slices to serve.

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