Lemon bread

What I now recognise to be a mighty close cousin of the British classic lemon drizzle cake, went by the more modest name of lemon bread round ours.

Christmas baking aside, lemon bread was my hands-down favourite out of everything mum baked. I particularly adored the way the lemon syrup crystallised on the crust before seeping down to creating that thin layer of sticky citrusy goodness.

I’m not sure what determines whether a something is considered a cake, a loaf or quick bread – the baking tin you use, and how indulgent the finished product is, I would imagine. By both measures, this recipe is firmly on the bread/loaf side of things.

Mum made her lemon glaze with granulated – not icing – sugar, and I do too. Icing sugar results in a thicker, white glaze, which penetrates the cake far less well.

Lemon bread
(makes 1 loaf)

• 1/2 cup butter
• 1 1/4 cups sugar
• zest and juice of one lemon
• 2 eggs
• 1 1/2 cups plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

1. Preheat the oven to 350°F (175°C).
2. Butter and flour a two-pound loaf tin and set aside.
3. In a mixing bowl, cream the butter and 1 cup of sugar until light and fluffy.
4. Beat in the lemon zest, followed by the eggs.
5. In a separate bowl, combine the flour, baking powder and salt. Alternately add the flour mixture and the milk to the batter, starting and ending with the flour.
6. Scrape the batter into the prepared loaf tin, and bake for about 45 minutes, or until a skewer inserted in the centre of the bread comes out clean.
7. In a small bowl, whisk together the lemon juice and remaining quarter cup of sugar to make a glaze.
8. Poke holes in the top of the hot lemon bread with the skewer, then pour the glaze on top. Allow to cool in the tin.

Tags: lemon drizzle cake, lemon loaf, lemons, quick breads, vegetarian