This is the quintessence of the lemon loaf of our dreams: the convenience of fast bread with the crumb of cake, redorate with the floral perfume of lemons, delicately amortized in a sweetly harsh and moist citrus glaze for days after cooking.
The interior of this divine cake is sweet and tender, fragrant with the scent of lemon in all, while the outside is wrapped in a simple lemon glaze and in a distinctly cake. Enjoy a slice like a snack or like the humble hero of a dinner.
Window lemon loaf
Create 1 (8th X4½ inches) cake
- 1 camera cups (250 grams) granulated sugar
- ½ cup (112 grams) Neutral oil, more to score the loaf
- 3 spoons (12 grams) lemon range
- 3 large eggs (150 grams), ambient temperature
- 2 cups (250 grams) Flour for all uses
- 2 spoons (10 grams) Powder cast
- ½ teaspoon (1.5 grams) Kosher salt
- ½ cup (120 grams) whole lacticel, ambient temperature
- 5 spoons plus 2 teaspoons (85 grams) fresh lemon juice, divided
- 1½ cups (180 grams) Sugar of the pastry chefs
- 1 table spoon (14 grams) not salty butter, melted
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Preheat the oven to 350 ° F (180 ° C). Spray a 8th X4 -inch pan with oven -shaped spray. Overview with parchment paper, letting the excess extends on the sides of the pan.
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In the bowl of a support mixer equipped with a palette attack, beat the granulated sugar, the oil and the lemon zest at medium speed until soft, from 2 to 3 minutes, stopping to scrape the sides of the bowl. Add the eggs, one at a time, beating well after each addition.
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In an average bowl, beat the flour, baking powder and salt. In a liquid measurement cup, add the lacticello and 3 tablespoons (45 grams) lemon juice. With the low -speed mixer, gradually add the mixture of flour to the sugar mixture alternately with the milk mixture, starting and finishing with the flour mixture, beating until combined after each addition. Using an offset spatula, spread the batter in the prepared pan. Clean the offset spatula and dip in the oil. Using the oiled offset spatula, mark a line from 3 to 4 inches in the sense along the center of the batter.
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Cook until a wooden pick inserted in the center comes out with a few wet crumbs, from 45 to 50 minutes. Leave to cool in a pan for 15 minutes. Using excess parchment as handles, remove from the pan and let it cool completely on a wire rack.
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In another small bowl, beat the pastry sugar together, the melted butter and remaining 2 tablespoons plus 2 teaspoons (40 grams) lemon juice until smooth; Pour on the cooled cake. Leave to rest until the glaze is set before serving, about 10 minutes. Keep in an airtight container for a maximum of 3 days.
*for the tip
The oil line on the upper part of the batter helps to create an increase in a dome and the signing in a longitudinal sense on the upper part of the loaf.
