Greatest Ever Lemon Loaf Recipe • Tamarind & Thyme

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I’m so in love with this cake, it’s the Greatest Ever Lemon Loaf Recipe I’ve ever baked. Sure, I do know it’s sounds odd, bragging about my very own recipe.

Greatest Ever Lemon Loaf Recipe

 

Effectively that’s what I assumed till a woman despatched me a really nasty remark telling me that my Lemon Loaf was not as nice as I assumed it was.

So again to the drafting board I went. I should have examined this recipe a minimum of 10 occasions, I’m not exaggerating. By no means thoughts that I examined the unique recipe one million occasions already.

I believe my helper is uninterested in tasting my lemon loaves. Right now she should have felt some aid after I advised her I’m finished testing. That is the one.

If it’s one cake I merely find it irresistible’s a lemon loaf. Though I’ve had success with my previous recipe some individuals might have struggled with it.

After a lot analysis and testing totally different strategies I’ve lastly discovered the proper recipe. I’m not going to take all of the credit score for this one.

I noticed a recipe on a weblog referred to as Classic Kitchen Notes. In her recipe she beat the bitter cream with the butter. 

Lemon Loaf on a wire rack with lemons on the top left

There was no baking powder within the recipe, the air within the batter helps the cake rise with a bit of assist from the tiny little bit of bicarbonate of soda.

She additionally used barely extra flour than I utilized in my authentic recipe. So I elevated the flour only a tad bit.

And what these little modifications will make it simple for anybody to make this loaf. It has a fantastic crumb, not that my earlier one didn’t have one.

However what I actually wished to realize, which I felt my different loaf lacked, was that rise. This cake did rise and stayed there.

The earlier one did rise however as soon as cool it did flatten a bit of. I assume it additionally depends upon how finicky you might be about issues.

Perhaps I’m not one that’s obsessive about perfection. Is {that a} good factor or a foul factor?

I’ve a lot extra to emphasize about in life than fear about whether or not my desserts are image excellent. 

I like the tangy style of lemons in a cake, this one has simply the correct quantity. The bitter cream makes this cake mild and moist.

You don’t should imagine every little thing I say however do attempt the recipe and see for your self. And if it seems as nice as I say then you possibly can thank me.

Though I did incorporate air in my batter, utilizing a distinct approach in my earlier recipe. I really feel it might have labored for me however I believe some individuals struggled with maintaining it aerated. 

I drizzled a lemon glaze on prime of the cake however you don’t have so as to add extra lemon if you happen to don’t wish to. You may add milk as an alternative of lemon juice to the glaze if you happen to favor.

A slice of lemon loaf on a white plate with a fork on the right

If it’s lemon cake I actually wish to style the lemon so it’s why I went all the way in which with lemons. I don’t remorse it although, that is the Greatest Ever Lemon Loaf Recipe and a keeper for me.

Vital Notes 

Firstly it’s a must to be sure that your butter, eggs and bitter cream is at room temperature. Take your stuff out the fridge a minimum of an hour earlier than you begin baking.

Earlier than you begin the baking course of guarantee you might have all of your elements on the prepared. You don’t wish to depart your combination mendacity round while you begin gathering your different elements.

When grating the lemon rind watch out to not get the white bits of the lemon. That does create a bitter style.

Please grease your loaf pan a bit of, with some oil. I additionally add a bit of baking paper to the underside and sides of the pan as a result of I’m further cautious and it’s simpler to take away the loaf from the pan.

Hope you like this recipe as a lot as I do. For those who’re in search of a vegan model of this recipe why not do that one from the Cheeky Chickpea.

 

Extra Cake Recipes to attempt:

Warm Lemon Pudding Cakes

Super Moist Chocolate Sheet Cake

Egg-Free Fruit Cake

Recipe first revealed March 10, 2021 Up to date March 16, 2023

Greatest Ever Lemon Loaf Recipe

Tangy, moist and scrumptious Lemon Loaf

Key phrase finest ever lemon loaf, lemon cake, lemon drizzle, lemon loaf, tangy lemon loaf
  • 125 gram/1/2 cup butter room temperature
  • 3 massive eggs room temperature
  • 1 cup castor sugar
  • 1 tbsp lemon zest
  • 2 tbsp recent lemon juice
  • 1&2/3 cup cake wheat flour
  • 1/4 tsp bicarbonate of soda
  • 1/2 cup bitter cream room temperature

Lemon Glaze

  • 1/2 cup icing sugar
  • 1 tbsp lemon juice
  • Preheat oven to 180 levels Celsius. Grease a loaf pan 9″x4″ or about 22x11cm with butter and line the underside of the pan with parchment paper

  • Sift the flour and bicarbonate of soda and put aside

  • In a big bowl beat the butter and bitter cream collectively for a minimum of 1 minute, utilizing an electrical hand mixer. Rub the lemon zest into the sugar. Add it to the butter combination and beat for 4 minutes till it is mild in shade. You may beat this on a medium pace

  • Combine within the eggs, one a time. Guarantee it’s properly included

  • Combine within the lemon and juice

  • Add the flour, half at a time. Utilizing the electrical mixer, combine till mixed, on a low pace. Don’t be tempted to over combine.

  • Pour the batter into the loaf pan. Use a spatula and clean the highest. Bake for 45 minutes or till a toothpick inserted within the heart comes out clear.

  • Enable cake to chill utterly earlier than turning it onto a cooling rack

  1. For those who favor extra glaze you possibly can double the quantity of icing sugar and lemon juice
  2. The granulated sugar might be substituted with castor sugar
  3. Bitter cream provides this cake that fantastic crumb and undoubtedly provides a stupendous flavour to this loaf so I would not advocate a substitute
  4. I do not really feel the necessity to add vanilla essence, nevertheless, be at liberty so as to add a teaspoon if you want
  5. I all the time use salted butter in all my baking. I perceive that the salt content material differs  from butter to butter however I do not suppose sufficient to create a catastrophe
  6. The dimensions of the pan issues. In case your pan is barely greater then you definitely will not get it to rise properly as a result of the batter will unfold out extra

 

 

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