Lemon Loaf

I own a loaf pan, which I do not use frequently.

Lemon Loaf

This recipe is from the Hummingbird Bakery cookbook. I've altered it to add more lemon flavour and give it a hint of almond.

Ingredients:

Cake:

300 grams caster sugar (granulated sugar is just fine too)

3 eggs, at room temperature

Zest of 2 lemons

350g plain flour

1 1/2 tsp baking powder

250ml/240g whole milk, at room temperature

1/2 tsp almond extract

1 tsp lemon extract

200g butter, melted

Syrup:

Juice and zest of one lemon

50g caster sugar

100ml water

Instructions:

Cake:

Preheat the oven to 170˚ C

Grease and flour a 9" x 5" x 3" loaf tin

Beat together sugar, eggs, and lemon zest until well mixed.

Mix in the baking powder with 1/3 of the flour, then mix in 1/2 of the milk and the extracts

Repeat with 1/3 flour then the second half of the milk then the remaining 1/3 flour

Slowly mix in the melted butter

Pour into the prepared pan and bake for c. 75 minutes, until it passes the clean knife test

Syrup:

While the cake is baking, make the syrup

Put the lemon zest, juice, sugar and water into a small saucepan and bring to a boil

Boil until the mixture is reduced and of a thick syrup consistency

Assembly:

When the cake comes out of the oven, pour the syrup over the cake and let it soak in

Let cool c. 20 minutes before turning it out to cool completely

It's good.