I always remember the day I baked my first cake. I was absolutely giddy with joy! And I will always remember the day I came upon the Fondbites Bakealong group on Facebook. This is a wonderful group where the group head and baking powerhouse Subhashini bakes a recipe with a step by step tutorial on Monday and the rest of the group bakes it by the end of the week. It really has helped me evolve as a baker so much that I am forever grateful to Subhashini Ramsingh.
Not only does it push you to learn new techniques and recipes ( and words at times!) , but Subhashini keeps us on our toes with a mix of sweet and savory, easy and challenging , simple and exotic. I ve tried quite a few things after joining Fondbites that I had convinced myself that I would not like …
Which brings us to this Lemon loaf ! Prior to this I had never tried any lemon flavored bake. It will be too tangy . The hubby will definitely not like it. Lemon cakes and cupcakes are meant to be made with those lovely plump yellow lemons that I have seen on Nigella’s show and Masterchef , where do I find those now ! Zesting a lemon is a pain. My reasons were figured out in my mind. Until one Monday morning , I saw this lemon loaf on my Fondbites Fb feed . One bite of this cake and all my prior reasons were proved so wrong !
This is a soft and moist loaf cake , that i have drenched with a lemon-sugar syrup. It has a delicious soft crumb with just the right balance of sweet and tangy ! You could of course skip the syrup .. dust it with some icing sugar or have as is .. its totally gorgeous on its own!
You’ ll need :
- 1/2 cup or 110 grams unsalted butter
- 2 eggs
- 200 grams or 1 cup granulated sugar
- 11/2 cups or 180 grams all purpose flour / maida
- 1 tsp or 4 grams baking powder
- 1/2 tsp or 2 grams salt
- 1/2 cup buttermilk
- 1 tsp lemon rind
- juice of one lemon or about 1/4 cup (for syrup)
- 3-4 tbsp icing sugar ( for syrup)
Lets get started :
Preheat your oven to 160 C. Grease and flour a loaf pan (8x 5×3).
Whisk together the flour, baking powder and salt.
Using your mixer, beat the butter until smooth.
Add sugar, lemon zest and mix until smooth (5 -6 mins)
Beat in the eggs for a couple of minutes until well incorporated.
Alternately add the flour mixture in 3 additions and butter milk in two, starting and ending with the flour ( 1/3 of flour – 1/2 of buttermilk -1/3 of flour- 1/2 of buttermilk – 1/3 of flour).
This is what your final batter will look like.
Pour into prepared pan and smooth the top. Bake at 160 C for 45-50 minutes. A toothpick inserted in the centre should come out with few moist crumbs.You ll see browning of sides and top.
Cool in pan for about 10 minutes.
Meanwhile, mix the lemon juice and icing sugar to make the syrup.
Invert the cake onto cooling rack (right side up) and brush with syrup.
Now just wait until cool! The loaf tastes even better when left to soak in the syrup ( mature) for a day, but if you are impatient like me, just slice and enjoy. Its soft , moist but like a sponge soaked in juices. The best part about this cake is the tang of the lemon on your tongue and the scent of it in the air !
If you love to bake or want to see if you will fall in love with it, do check out Fondbites bake along…!