While I was moving house a few weeks ago, for some reason I got to thinking about those whole orange cakes that anti-glutenites always get offered at work birthday parties (because that is one of the two GF cakes that most places make (the other one is flourless chocolate cake)). And it got me to thinking: can you do that with lemons?
My first act of baking in the new kitchen was to find out. The answer is yes. In fact, the Lemonade Loaf has rapidly become my new addiction.
It’s just so lemony. And while other lemon cakes can be a bit cloying, Lemonade Loaf is so fresh flavoured, just like home made lemonade, with just a hint of bitterness and a sweet-tart finish. And the texture is near-perfect, moist, soft, and delicate, like a syrup cake without the syrup, sticking to one slice at a time is nearly impossible.
I like to serve it chilled with a dusting of snow sugar (this is icing sugar which is treated so it does not dissolve in the presence of moisture – use regular icing sugar if snow sugar is not available), or serve just warm with a dollop of pot-set greek yogurt (if you live in Aussie, try Jalna).
Lemonade Loaf
makes a 10x25cm loaf
ingredients
250g lemons (about 2)
1 tsp rock salt
1/4 cup lemon juice (about one lemon)
1 tsp vanilla
125g unsalted butter
1 cup caster sugar
2 large eggs
1 cup flour
1/2 cup ground almonds
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup buttermilk
mixing
Top and tail the lemons. Cut into quarters and remove all seeds, taking care not to squeeze the juice out. Place the lemon quarters into a small saucepan and just cover with water. Sprinkle the salt over. Bring to a boil, and simmer for about 20 minutes until the skins of the lemons are soft. Let cool. Drain the lemons, and combine them with the lemon juice in a food processor (or in the bowl of a stick mixer).
Puree the lemons until a wet paste forms. Stir in the vanilla.
Prepare a 10cm x25cm loaf pan by lining the base and sides with bake paper.
Beat the butter and sugar until light and fluffy. Beat the eggs in one at a time. Add the flour, almonds, baking powder and soda, and buttermilk. Mix until smooth and creamy. Just before you are ready to bake, tip in the lemon mixture, and quickly but thoroughly fold in.
Pour into the prepared pan, smooth the surface and immediately put into the oven. This is important, because the acid lemon component will immediately start reacting with the leavening agents, causing the batter to bubble: if you don’t bake right away you will lose some of the rising capacity.
Bake at 175 degrees Celsius for 40 minutes or until a skewer inserted into the middle of the loaf comes out clean. Cool in the tin until completely cold. Store in the refrigerator until it’s gone, or freeze half, and defrost when needed.
Enjoy!xx
