Lemon Loaf with Candied Lemon Zest

30 mins Prep Time

1 hours 25 mins Cook Time

Written By

Christine Peddie

Most recipes tell a story. This lemon loaf, a hand-me-down recipe, has been with me since day one. It’s not new or modern but that familiarity is exactly why it’s the comfort we need right now. Reaching for lemon loaf, you know what to expect and this recipe won’t disappoint.

The original recipe is a steadfast kitchen companion, a true round-the-clock cake that you might eat for breakfast, with tea, as a midnight snack or dessert. Though it needs no embellishment, in a moment of fervour, I added poppy seeds and candied lemon peel. Tomorrow, I may not. Choose the amount of effort you want to put in and, whether you dress this loaf up or not; you’ll be happy with the results.

With lemons in season in the south, January is the perfect time for a lemon-infused sweet. Lemon loaf won’t solve everything. But there’s something about a sunny, lemony dessert sitting on the counter that’s guaranteed to bring a little light to a melancholy winter day.

Ingredients

Lemon Loaf

1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
1 1/2 cups all-purpose flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
1/2 cup whole milk
1/2 teaspoon vanilla extract

Glaze

1 cup icing sugar
1 tablespoon milk
1 tablespoon lemon juice

Candied Lemon Zest

Peel from one lemon
1/2 cup granulated sugar
2 tablespoon light corn syrup

Directions

Lemon Loaf

5 Steps

Step 1

Preheat oven to 350°F. Butter and flour a loaf pan and set aside.
Step 2

Cream butter with sugar in the bowl of an electric mixer, until light and fluffy. Add eggs, one at a time, beating between each addition.
Step 3

Sift together flour, poppy seeds, baking powder, salt and lemon zest in a large bowl. Combine milk with vanilla in another small bowl.
Step 4

Add the flour and liquid mixtures alternately to the batter, beginning and ending with flour.
Step 5

Pour batter into prepared pan and bake for 55-60 minutes, until a tester inserted into the centre of the cake comes out clean. Cool loaf for 10 minutes in the pan, then remove from tin and transfer to a wire rack.

Glaze

2 Steps

Step 1

Combine glaze ingredients in a small bowl. If glaze is too thick, add a little extra milk and stir to combine. If too thin, add icing sugar until you achieve the desired consistency.
Step 2

Place rack with cake over a piece of waxed paper. Pour glaze over cooled cake and allow to drip down sides.

Candied Lemon Zest

2 Steps

Step 1

Using a sharp knife or peeler, carefully peel lemon into wide strips, avoiding white pith. Cut peel into very thin strips. Place zest in a small pot and cover with water. Bring to a boil and cook for 5 minutes. Strain and reserve.
Step 2

Bring sugar, corn syrup and 1 cup of water to a boil in pot. Add zest and simmer for 20 minutes, until tender. To use on cake, pat dry before placing on glaze. Candied zest may be stored, in syrup, for one week.