Lemonless Lemon Loaf!

I really desperately wanted to make some kind of lemon loaf or cake but found that I didn’t actually have any lemons. All I had was some lemon juice in the fridge and a jar of lemon curd. After looking around for some recipes, I said screw it, and just threw a bunch of things together, whacked it in a loaf tin, baked it for a bit, made a little icing, and BAM, lemonless lemon loaf. fullsizeoutput_672

I thought this might be a handy recipe if you had a craving, but life didn’t seem to hand you any lemons that day!

All you need for the loaf is:

1 stick of butter

1/2 cup granulated sugar

1 1/4 cup all-purpose flour

1 1/2 tsp baking powder

pinch of salt

2 eggs

2 heaping tbsp lemon curd

 

And for the icing:

150 grams of icing sugar (to taste)

2 tbsp lemon juice

 

This was actually super easy to make. Preheat your oven to 350 degrees Fahrenheit. To grease the loaf tin, I took my stick of butter to grease the sides and bottom, then lined it with parchment paper. After that, set the tin aside, soften the remaining butter, and beat it together with the sugar.

Once that’s combined, mix in the two eggs, then add in the dry ingredients. It’s all a bit of a mess really, not very hard, not very specific, just throw everything into a bowl and mix until it’s combined and smooth.

Then you’ll want to add in your heaping tablespoons of lemon curd. I was a bit unsure about the consistency of this when I first did it. It seemed way too thick and gloopy, but trust me, it turns out okay in the end!

Pour the mixture into your tin and try to level out the top. Then just stick it in the oven for 35-40 minutes until it’s golden brown on top and looks like a lemon loaf.

While that’s cooking you can make the icing. I put my two tablespoons of lemon juice into a mixing bowl and added icing sugar until I thought it tasted nice. As lemon curd is quite sweet, I knew I wanted a tart icing to balance out the taste of the loaf. Some people might like the full amount of sugar in their icing (only put up to 150 grams), but I just did it to taste.

When the loaf was done and I could stick a knife in it and have it come out clean, I put a towel over my cooling rack and turned the loaf out. I didn’t want any lines on my loaf! While it was still hot I drizzled the icing over the loaf so it would trickle down the sides and then harden as the loaf cooled. fullsizeoutput_671

It doesn’t rise very much and is quite a dense loaf, but it is so filling and so utterly delicious with the pop of tartness in the icing on top this is definitely a staple in my kitchen from now on! fullsizeoutput_670

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