A surfeit of lemons in the garden demands lots of baking using lemons.
It is such a luxury to have citrus trees a stone's throw from the kitchen. I also appreciate it even more as lemons cost around 40p each in guernsey. If I had a Thermomix here in Arizona it would be the perfect combination, but as I have mentioned in a previous blog they are not for sale in US.
Williams Sonoma lemon loaf tin gives this recipe a lovely look. The description 'bread' is something of a misnomer, it is really a lemon drizzle loaf.
For the loaf
375g caster sugar
185g melted butter
Grated lemon zest
25g baking powder
1 tsp salt
Whisk the eggs and sugar in a stand mixer until light and fluffy. Whisk in the melted butter followed by the flour, salt, baking powder, lemon rind and milk.
Bake for around an hour at 180°C
For the glaze
60g sugar dissolved in 3 tbls lemon juice. Pour the glaze over the still warm cake.
This is a really moist lemon drizzle which will disappear more quickly than the time it took to make. It goes without saying that it can be made in whatever shaped tin you have at hand. I had a little too much mixture and is filled a few mini bundt tins.