Lemon loaf cake

Name: Lemon loaf cake
Ingredients: 10 g margarine; 10 g flour; 5 eggs; 300 g sugar; 1/4 teaspoon fine salt; 3 lemons (zest of); 80 g melted butter; 140 ml milk; 15 ml lemon juice; 240 g flour; 4 g baking powder; 100 g powdered sugar; 30 ml lemon juice

Dessert - Lemon loaf cake by Lidia B. - Recipia

Lemon loaf cake has a tender crumb and a golden crust, with citrus notes from the zest, butter and milk, after 50-60 minutes in the oven. I got this version from Jamilla and recommend it for hot days; I add a little juice to the batter and a tangy powdered sugar and lemon frosting. I grate the zest straight over the sugar so I don't lose the oils on the grater. Prep: 15 minutes. Cook: 50-60 minutes. Rest: 60 minutes. Total time: 125-135 minutes. Servings: 10. About 355 kcal and 6 g protein per serving.

Ingredients

For the pan

10 g margarine
10 g flour

For the loaf

5 eggs
300 g sugar
1/4 teaspoon fine salt
3 lemons (zest of)
80 g melted butter
140 ml milk
15 ml lemon juice
240 g flour
4 g baking powder

For the frosting

100 g powdered sugar
30 ml lemon juice

Preparation

1. Heat the oven to 180°C. Grease a loaf pan with 10 g margarine and dust it with 10 g flour. 2. Beat the eggs with the sugar and salt. Mix in the grated zest of the lemons, then gradually pour in the melted butter. 3. Add the milk and 15 ml lemon juice. Mix the flour with the baking powder, add them to the bowl and beat until the batter is smooth. 4. Pour the mixture into the pan and bake for 50-60 minutes, until a toothpick inserted in the middle comes out clean. 5. Let the loaf cool for 60 minutes. Mix the powdered sugar with 30 ml lemon juice, spread the tangy frosting over the top and cover the whole surface.

Notes

For a gluten-free version, replace the flour with 240 g gluten-free baking mix; the loaf contains eggs and dairy. A loaf pan about 25 × 11 cm holds the batter at a good height, while a narrower one may add a few minutes to the baking time. Choose lemons with fragrant, untreated zest; with thick-skinned fruit, grate only the yellow layer. Mine browned too quickly, so I covered the top with aluminum foil near the end. The crumb is like that of a plain loaf, but with a more pronounced citrus note. Keep it in a sealed container in the fridge for up to 3 days and slice it alongside a cup of black tea.