Hummingbird Bakery Lemon LoafPosted 9 June 2013 by Debbie
The weather has finally improved here and it’s so nice to take advantage of the Amalfi lemons that are in season. Lemon is such a summery flavour. This lemon loaf from The Hummingbird Bakery Cookbook is the perfect vehicle. It’s a lovely sweet loaf, but what really makes it special is the lemon syrup drizzled on top.
Ingredients (makes 1 loaf)
- 320 g caster sugar
- 3 eggs
- zest of 2 lemons
- 350 g plain flour
- 1½ tsp baking powder
- 1 tsp salt
- 250 ml whole milk
- ½ tsp vanilla extract
- 200 g unsalted butter
- juice and zest of 1 lemon
- 50 g caster sugar
Sieve together the flour, salt and baking powder. Separately, mix together the milk and vanilla extract. In a third bowl, cream together the butter, sugar and lemon zest. You need to combine the dry and wet ingredients with the butter/sugar mixture. The recipe (much like the one for the buttermlk pound loaf) recommends doing this by adding the wet and dry ingredients in thirds and mixing well in between.
Melt the butter, and pour this into the mixture. Beat well.
Grease a 23×13 cm loaf tin. Pour in the mixture and bake for about 1 hour 15 minutes at 170°C.
Meanwhile, make the lemon syrup that is to be drizzled on the loaf. Gently heat the juice and zest of a lemon with the remaining caster sugar and 100 ml water, until the sugar has dissolved. Increase the heat and boil the liquid until it has reduced to a syrup.
When the baked loaf is still hot, pour the lemon syrup all over the top and leave to cool.
I will be submitting this recipe to Roxana’s Baked with Love event.