LEMON DRIZZLE LOAF

pada tanggal

 LEMON DRIZZLE LOAF




Ingredients:

For the Lemon Loaf:
  • 200 g caster sugar
  • 2 lemons zested and juiced
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 large eggs room temperature
  • 180 ml olive oil
  • 50 ml milk
  • 200 g plain flour
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate soda
  • 1/2 tsp salt
For the Lemon Drizzle:
  • 2 lemons juiced
  • 80 g caster sugar
For the Lemon Glaze:
  • 250 g icing sugar

Instructions:

For the Lemon Loaf:
  • Preheat the oven to 180°C and line a 2lb loaf tin with non-stick baking paper
  • Add the sugar, lemon zest and juice, vanilla and almond extract into a bowl and mix them together until the mixture looks like wet sand
  • Add the eggs, then whisk the mixture together for a few minutes until the mixture is thick and mousse like.
  • With the whisk still mixing, slowly pour in the olive oil then continue whisking for a few more minutes. Add the milk
  • Combine the flour, baking powder, bicarbonate of soda and salt together then fold it through the wet mixture together until just combined. It will be very runny.
  • Pour the mixture into the prepared loaf tin, then give it a sharp tap on the work surface and bake in the centre of the oven for 30-35 minutes. If the top starts to brown too quickly, cover the top with some tin foil.
For the Lemon Drizzle:
  • Combined the sugar and juice of 2 lemons in a pan and gently heat the two together until the sugar has disolved. Pour the drizzle into a jug and let it cool slightly.
  • When the lemon loaf comes out of the oven, poke holes all over it with a skewer or fork and then slowly pour 3/4 of the slightly cooled drizzle all over it.
  • Leave the loaf in the tin to cool fully for at least 30 minutes – 1 hour.
For the Lemon Glaze:
  • To make the glaze, add the icing sugar into a medium bowl and then slowly add in the remaining lemon drizzle using as much as you need to make a thick, pourable glaze.
  • When the lemon loaf has fully cooled, remove it from the loaf tin and remove all the baking paper. Carefully place it onto a serving tray and slowly pour the glaze all over it, letting it drip down the sides.
  • Decorate the loaf with some lemon zest and dehydrated lemon slices (optional) then leave it to set for 20 minutes before serving.









https://mykitchensdrawer.com/2021/07/21/lemon-drizzle-loaf/?fbclid=PAAaZ9Rhu8sxwmwdMA-RWbJ7Hu8pq8StBfIZXrYKtfu1Qs-novNvXQs1AE6jU

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