SUNSHINE LEMON LOAF
Updated: Mar 20, 2019
When life gives you lemons, make a cake out of it!
1/2 cup unsalted butter
1 cup sugar
1 1/2 cup plain flour
1 tsp baking powder
1/2 tsp salt (if you are using salted butter, just a pinch of salt will do)
1/2 cup fresh milk (full cream)
1 lemon zest
1 tsp lemon juice
1/2 lemon juice
1/4 cup icing sugar
Dried flowers (lavender or rose petals)
Lemon zest (optional)
Preheat oven to 180 degrees.
In a medium bowl, cream butter and sugar together. Whisk at medium speed till white and fluffy. Around 3-4 minutes.
Add eggs, one at a time to the batter. Low speed.
Combine flour, baking powder, salt in a bowl. Mix well.
Add the flour mixture and milk to the batter at three parts. Starting and ending with the flour mixture.
Add lemon juice and zest.
Combine well. Do not over mix.
Pour batter into greased loaf pan. Tap the pan on the countertop to release any air trapped within.
Bake for 50 - 60 minutes.
Cool in pan for 15 minutes before removing it completely.
Allow the loaf to cool completely before glazing, otherwise the sugar will melt!
Combine icing sugar and lemon juice in a bowl and whisk till liquid form.
Pour over loaf and decorate with dried flowers/lemon zest.
Can be kept air tight container up to 3 days in room temperature. Do not refrigerate.
The Headless Baker