Wednesday, July 21, 2010

Lemon Tea Loaf


Just so refreshing the lemony scent and tangy burst of lemons, lemons back then were akin pricey commodity. Not anymore. These days priced below a dollar, you can buy them anywhere and everywhere. Generally, for the sour note in savory dishes, my take is always the local lime or tamarind juice, for once after so long, I actually bought lemons, Lemon obviously is the central ingredient for ice lemon tea, which is so good to quench your thirst during the sweaty weather, the remaining one juicy big lemon I used for this spongy, soft and awesomely scented lemon cake.

Ingredients (makes 2 loafs depending on the size of the baking pan)
180g butter
180g sugar
3 eggs
300g all purpose flour
1/2 tsp baking powder
1/2 tsp baking bicarbonate
1/2 tsp salt
2 tsp lemon zest
200g buttermilk (milk + some vinegar in it)

Method
Sift flour with baking powder and baking bicarbonate, add salt and set aside.
Cream butter and sugar until light.
Add eggs one at a time.
Mix in lemon zest.
Then on low speed, add flour and buttermilk alternatively.
Spoon batter into prepared loaf pans.
Bake at 1750C for about 25 minutes.
Brush lemon glazing on the loafs (lemon sugar syrup).
Cool down before removing pan.
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