Friday, October 31, 2008

Classic Lemon Loaf

I haven't posted a new recipe in a while. This one is super simple and really good. It's from the October edition of the Chatelaine magazine.

As usual I altered it a little bit.

Ingredients:

1 3/4 cups all-purpose/plain flour
1 tsp baking soda
1/2 tsp salt
1 large lemon
1/2 cup butter or marg
1 cup granulated sugar
2 eggs, beaten
1 tsp vanilla
2/3 cup milk

Glaze:

3 tablespoons lemon juice
1/4 cup sugar



In a bowl, sieve the flour, salt, baking powder together, and then stir in grated peel of a lemon. The recipe calls for the peel of 1/2 a lemon, but I like to be able to taste the lemon.



Cream the sugar and butter together until smooth. Whisk in a mug, the two eggs, the milk and vanilla and gradually add it to the creamed mixture. Mix well.



Add flour mixture, mixing in with a wooden spoon. DO NOT OVERMIX.



Pour into a lined loaf pan (2lb) and pop into a preheated 350oF oven.



Cook for 55 to 65 minutes or until a skewer inserted in the centre of the loaf comes out clean.



Now this is where me and the recipe differ. The recipe says mix the lemon juice and sugar together, and put it on top of the loaf.

I say put the lemon juice and sugar in a pan, and bring to the boil, then pour on top of the loaf.

Which ever way you decide to do it, as soon as the loaf comes out of the oven, skewer some holes in the top of the loaf and pour the glaze over top. Cool in the pan for 10 minutes, then turn out of pan and leave to cool.





Now here is a Martha Stewart minute, a tool I just love in my kitchen. Its a lemon zester. I got mine from Lee Valley Tools, and although a little expensive, it's worth every penny.



I just wanted to add I got the parchment liner for the loaf pan from here when we were in Britain last.

25 comments:

mommyknows said...

I come here just to torture myself. My 1250 cal diet can't handle cake, but I can dream!

Lakeland Jo said...

Problem with lemon cake- I can eat it all myself. I love it- especially slightly warm....

Sara said...

That lemon loaf looks yummy!

I totally agree that a Microplane rocks and is worth every penny! I love mine.

Linda said...

Wow Gill, I haven't seen those giant patty pan cases. Did you call them patty cakes in England, like cupcakes? It is impossible to buy patty pan cases here now, except in silver, or muffin ones or tiny little ones.

I have an award for you, waiting on my blog.

Winifred said...

Gill that looks lovely. I could just eat a bit now with my latte!

Unfortunately I don't have any lemon and it's chucking it down. I'm copying the recipe to the desktop NOW and when it fairs up I'm off for a lemon!

I assume all purpose flour is plain flour not self raising.

Ronda said...

Oh My Gosh, that looks just absolutely yummy. Can I copy this recipe please. I want to try this one.
Love & Prayers,
Ronda

Erin said...

i just love anything LEMON...thanks for posting this loaf. i will have to drag myself to the kitchen this weekend and try this.
thanks for sharing with us.

Out Back said...

This lemon loaf looks so nice, I will have to give it a try.

Thanks for visiting my blog, Gill and leaving comment. I welcome any visitors.

I have added you to my bloglist also.

Tania

QuiltedSimple said...

This looks really, really good. I'll have to go get the stuff and try it this weekend! Thanks!
Kris

Naturegirl said...

LOVE the lemon loaf recipe!!
Have you ever put poppy seed in!
That's a different taste.
I will try yours and your SWF photos were great too!
I have my pumpkins and SWF images up too!

Old Lady Lincoln said...

I bet it was delicious with a glass of cold milk. Nothing better, unless it's chocolate. LOL

By the way my word verification was fatere (?) Perhaps it's telling me I don't need any lemon loaf cake or chocolate. LOL

Merle said...

Dear Gill ~~ Great recipe with the pictures to show us how to make it. Thanks. Glad that you visited and enjoyed the read. I usually post every second day, but sometimes I get held up and then it's the 3rd day between posts
Take great care, my friend, Love, Merle.

Theresa @ Take A Sentimental Journey said...

Oh gosh ,that looks wondermous girl ! I love anything lemon.

Rudee said...

This looks delicious and I love the idea of letting the glaze soak into the loaf. I'm sure it's moist and delicious. I'll try it for sure. I'll have to send you my recipe for lemon ricotta cheese cake. Yum.

Gill - That British Woman said...

thanks for all your comments, its as good as it looks,

Gill

Lib said...

Hi GIll,
I make this ,it is delish!
You ask if I celebrate Halloween.
No we celebrate Fall Fest .
Have a great day!
Blessins',Lib

Miss Paula said...

Oh now that looks great!! YUM!

Namnet said...

I am taking my pen and a sheet of paper and I am going to copy the recipe immediately.
It looks so beutiful and scrumptious. I must try to bake it:-) And thanks for posting your alteration. It sounds good.

Linda said...

Oh, this looks so good. Thank you for sharing.

I've been enjoying roaming through your blog...you have a great pantry and I didn't know there were so many yummy Brussell Sprout recipes...I generally just steam mine and then add butter or saute them with bacon. I love all the new ideas.

Thank you for your recent visit and the nice comments...I'll be back...hugs, Linda

Tash said...

this is just mouthwatering!
My brother in law makes a mean lemon pound cake that I've forgotten about. I'll have to compare the receipies.

Carolyn said...

wow!this look delicious:-) can I try this one?

Denise said...

Hi Gill, another delicious recipe and I can't wait to try it out. I have my computer back and am looking forward to catching up on all your posts while I have been off line. Have a great weekend.

Marla said...

It looks really yummy! I will have to make it for my dad, he loves anything lemon!

expateek said...

Oooh, can you come over to my house and bake that lemon thing? It sounds absolutely divine but I seriously handicapped in the baking department. It should take you, oh, about 11 hours to get here. Not counting the drive to your airport. I'll wait!

cheshire wife said...

That recipe looks like it is worth a try but how big is a cup?