TasteToronto | Lemon Loaf with Candied Lemon Zest

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Lemon Loaf with Candied Lemon Zest

Easy

Lemon Loaf with Candied Lemon Zest

Christine Peddie

Christine Peddie

Instagram
Lemon Loaf with Candied Lemon Zest

Method

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.

Tags:

Toronto Recipes

Best Lemon Loaf Recipes

Lemon Loaf with Candied Lemon Zest

Easy

Lemon Loaf with Candied Lemon Zest

Christine Peddie

Christine Peddie

Instagram
Lemon Loaf with Candied Lemon Zest

Yields:

Serves 8

Prep Time:

0 hours 30 mins

Cook Time:

1 hours 25 mins

0.0

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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

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Method

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.

Tags:

Toronto Recipes

Best Lemon Loaf Recipes

Lemon Loaf with Candied Lemon Zest