Lemon Bread
A moist, sweet-tart lemon bread drizzled with lemon syrup — a shop favorite that often sells out.
Ingredients
granulated sugar
320g
eggs
3
lemon zest
2 unwaxed lemons
low-gluten flour
350g
baking powder
1½ teaspoons
salt
1 teaspoon
whole milk
250ml
vanilla extract
½ teaspoon
unsalted butter (melted)
200g
lemon juice and lemon zest (for lemon syrup)
1 lemon
granulated sugar (for lemon syrup)
50g
23x13 cm loaf pan (greased and floured)
1
Instructions
1
Preheat the oven
Preheat the oven to 170°C (325°F) Gas Mark 3
2
Combine sugar, eggs, and lemon zest
Place the sugar, eggs, and lemon zest in a stand mixer fitted with the paddle attachment, and beat until well combined
3
Add flour and milk alternately
Sift the flour, baking powder, and salt into another bowl. Combine the milk and vanilla extract in another bowl. Add one-third of the flour mixture to the sugar mixture and beat until well combined, then add one-third of the milk mixture. Repeat this process twice until all the ingredients are added. Increase the mixer to high speed and beat until the mixture is light and fluffy
4
Add the butter
Reduce the mixer to low speed, pour in the melted butter, and beat until fully incorporated
5
Bake
Pour the batter into the prepared loaf pan and bake in the preheated oven for about 1 hour and 15 minutes, or until golden brown and the cake springs back when touched
6
Make the lemon syrup
While the cake is baking, combine the lemon juice and zest, sugar, and 100 ml of water in a small saucepan and bring to a boil over low heat. Increase the heat and simmer until reduced by half, or until it reaches a thin syrup consistency
7
Drizzle with syrup
Once the hot cake is out of the oven, place it on a cooling rack set over a sink and pour all of the syrup over the top. The excess syrup will drip off the edges into the sink. Let cool slightly, then remove from the pan and place on a cooling rack to cool completely
