Zesty, nutty, and sweet – this citrusy loaf evokes the essence of a garden party on a balmy spring day. For the finishing touch, top with lemon drizzle icing and sprinkle with chopped pistachios.
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
For the lemon cake:
- 2 lemons zested, juice reserved
- 240g cake flour
- 1 teaspoon (5ml) baking powder
- ½ teaspoon (2,5ml) bicarbonate of soda
- ½ teaspoon (2,5ml) fine salt
- 120g butter at room temperature
- 200g caster sugar
- 3 large eggs
- 125ml lemon juice
- 125ml milk
- 50g pistachios, roasted and roughly chopped, plus extra for serving
For the lemon syrup:
- 150g caster sugar
- Juice of 3 lemons plus reserved juice from cake
- 125ml water
For the lemon drizzle icing:
- 150g icing sugar, sifted
- 30ml milk
- 1 lemon, zested
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Method
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1Preheat the oven to 180°C Conventional / 160°C Fan / Gas Mark 6.
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2For the lemon syrup, place the caster sugar, juice of 3 lemons and reserved lemon juice into a saucepan with the water and bring to a boil. Reduce the heat and simmer on low for 10 minutes.
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3For the lemon drizzle icing, place the sifted icing sugar into a medium bowl, add the milk and mix until smooth. Add the zest of 1 lemon, mix, and set aside.
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4Grease a Le Creuset Cast Iron 23cm Loaf Pan. Sift together the flour, baking powder, bicarbonate of soda and salt and set aside. Place the sugar and lemon zest in a bowl and work the zest into the sugar to release maximum flavour.
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5In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and lemon sugar together until pale in colour and fluffy. With the mixer is still running on low, add the eggs one at a time, beating well after each to incorporate. Add the flour mixture, followed by the milk and lemon juice, and beat until just combined. Lastly, fold through the chopped pistachios.
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6Scoop the batter into the prepared loaf pan and bake for 45 minutes until lightly golden and a skewer inserted comes out clean. Remove from the oven and pour over the cooled lemon syrup.
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7Allow to cool completely before removing from the baking dish and drizzling with the lemon drizzle icing. Sprinkle over extra chopped pistachios if you like.
Tools for perfection
RECIPE
Smoked Salt and Thyme Pull Apart Bread
A casually sophisticated pull-apart bread enriched with smoked salt and thyme. In addition to homemade charm, these elevated rolls boast a soft interior and a satisfying, salty crunch.
WE USED
Cast Iron Loaf Pan
