Cakes and Cookies, Desserts

Lemon Loaf

I’ve been wanting to make this for a long time and today is finally the day.

For the lemon loaf today, I followed this recipe

I followed the recipe faithfully EXCEPT for the lemon extract. While the author recommended NOT to use lemon juice, I went ahead and used lemon juice and I think it makes little difference. Perhaps extract will have a more robust lemony flavour but lemon juice works just as well. My substitute was 3 tbsp of lemon juice.

Now, I wished I had lined the loaf tin instead of following the author in just greasing and flouring the tin well. I did, but half the bottom of the cake still stuck to the pan! My heart bled lemon juice seeing that. Sigh. Next time, line the tin with parchment paper, girl, I say to myself sourly.

Measure and organise ingredients.
First step: in a bowl add 3 large eggs, one cup of sour cream (I used a tin of 200g), and 1 cup of caster sugar. Whisk well till combined.
Once combined, drizzle in 1 cup of vegetable oil. I used sunflower. Add 3 tbsp of the lemon juice, and 2 tsp of lemon zest. And then add in the dry ingredients: 1.5 cups of plain flour, 2 tsp baking powder and 1 tsp salt. Mix to combine but don’t overmix. You will see lumps but according to the author. Don’t over mix and try to smoothen it out.
Pour into greased and floured loaf tin, I really
recommend lining the bottom with parchment paper. Please don’t make the same mistake I did.
Bake in a 175 degree Celcius oven till cooked. It
should be nicely browned and a skewer comes out clean when inserted in the centre of the cake.
Transfer to a cooling rack with a pan at the bottom. Drizzle with the glaze. You should wait till it’s completely cooled but I couldn’t wait. It was fine. The glaze uplifted the cake because it’s made with 1 cup confectioner’s sugar with 3 tbsp lemon juice.

This recipe is really delicious!
Look at how moist it is. And very lemony!

Try following this recipe for a wonderful weekend treat! 🍋🍋🍋

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