Classic Lemon Loaf Recipe
So… Today we have a guest blogger! I am really pleased to introduce one of my best friends from school and fellow Mumpreneur, Mischka Rupani with her Classic Lemon Loaf Recipe!
Since we were at school she has been busy following her passion and culinary curiosity by attending “Le Cordon Bleu” in London where she read and cooked in both the cuisine & patisserie kitchens. A lot of burnt & cut fingers later, she graduated with a Grand Diplome & a big smile! A life-changing experience.
Since then she has had the honour of working with some great people in some great roles… and whether it was her short time at London’s finest GAILs Hampstead Cafe as a bakery chef; working freelance on dessert menus for various restaurants, or running her own small private catering company ‘Maison M – micro bakery & kitchen’ (do check her out on instagram) or cooking for her lovely 2 year old baby boy, she has come a long way!
So without further ado, I will hand you over to her!
My name is Mischka, and I welcome you to my blog. Here you will find anecdotes about all things food and happiness related… *big grin*.
So it’s finally happening. I’ve battled with the idea of starting my own food blog forever. Whilst I don’t really know exactly why it has taken me so long to come around to it, I’m also surprised it’s finally happening. Surprised and rather petrified, in equal measures. ‘What will I write?’…’Will anyone read it?… ‘Will they be back to read more?…’What, how, why, when…????’ And on and on it goes…
I’ve come to realise though that if I keep this internal babbling going any longer, I will probably find myself in the same place in the next 5 years. Yes. 5 years. 5 years of rambling and contemplating, deciding and backing out. So when my lovely friend Louisa suggested (very generously) for me to write some articles for her site – which I must say is absolutely brilliant – I thought, why not? So here I am; ready to brave the cyber world… so I may be a bit late to the party, but I do have my dancing shoes on!
In celebration of my first blog post, I want to share one of my favourite recipes. The Classic Lemon Loaf The beauty of this one lies in its’ simplicity. It is a classic recipe; some may expect something a lot more extravagant for a first blog post. But this beauty doesn’t need any dressing up. Its’ fresh citrusy-lemony loveliness will surely brighten up the dullest of days.
These don’t last more than a very short time in our house, usually ending in a thumb-war challenge to decide who will get the last slice! It is my go to recipe for guaranteed soul satisfaction, and now it belongs to you too…
NOTE: All of my baking recipes call for ingredients to be at room temperature, unless otherwise specified. It’s worth the effort of planning in advance and getting them out of the fridge before you begin mixing – trust me. Your work will be much easier.
CLASSIC LEMON LOAF
(makes 1 large or 3 small loaves)
115 gr unsalted butter
175 gr caster sugar
100 gr egg
175 gr plain flour
3 gr baking powder
85 ml milk
60 gr butter
45 gr icing sugar
To Make The Classic Lemon Loaf Recipe:
- Preheat the oven to 180C. Sift the flour and baking powder together and set aside in a bowl. Finely zest the lemons and reserve the zest, and then juice and strain to remove any seeds. Melt the 60gr of butter and set aside.
- Grease the loaf tins. I prefer to line them with parchment paper too to ensure they slip out easily enough.
- In a large bowl, whisk the 115gr butter until pale. Add the caster sugar and continue whisking until fluffy.
- Then add the egg to this, a little bit at a time, whisking well to combine between each addition. Add the lemon zest.
- Alternate between adding the flour mixture and the milk to the batter a bit at a time, beginning and ending with the flour (i.e. flour – milk – flour – milk – flour), stirring well between each addition. However don’t overmix.
- Pour into the loaf tins, and using a mini palette knife (or the side of a butter knife) create a line of butter down the length of the loaf, about 2cm deep. Repeat this 4/5 times. This helps form a nice crack on the top of the loaf whilst baking, which is signature of loaf cakes.
- Bake until a cake tester comes out clean when pierced into the centre of the loaf. This should take about 30 minutes for the mini loaves, or 55-60 minutes for the large loaf.
- Sift the icing sugar into a bowl, and add the lemon juice to this. Mix well. Using a brush, glaze the cakes with the lemon syrup whilst they are still hot. Allow them to cool entirely in the pan.
I’d be happy to hear any suggestions and comments you all may have for me, and hope you will always be back for seconds.