This summer has been a miracle. I'm not exaggerating or trying to make some weird joke. I mean it. You probably still have no idea what I'm talking about. Weather! Yup, all that fuss about weather. But it's not just any weather I'm talking about: it's London weather. The kind of weather people generally complain about being cold, grey and lifeless. And it is that (a lot of the time), but not right now! Since the end of April, until now, the skies have been a gorgeous blue and filled with lots of sunshine almost eighty percent of the time. That's something! Today (almost mid-September), I was out and about in a tank top and jean shorts. For the majority of the planet, that's totally normal in September. But not here in the UK. Last summer, by this time, I was already wearing a light fleece during the day time...
Now, although this may be a sign of (terrible) global warming, it makes me happy! I'm definitely a sun kind of girl! Which is why lemon-y treats and I get along! This lemon loaf is citrus-y, zingy, bright, tart, sweet and bursting with freshness and flavor! The loaf itself is light and lemon-y, but the glaze is what completes it. Unlike most of my recipes in which the glaze is pretty much optional, it's really not in this case. You'll need that little bit of sweetness and extra lemon flavor!
Because this loaf is made with buttermilk and coconut oil, it's perfectly moist, yet not heavy at all. It's not too sugary, but sweet enough to curb those sugar cravings. Best of all, it's definitely mood-lifting for the simple reason that it's lemon (and yummy!).
Ingredients
For the loaf:
1 3/4 cups plain flour
2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk
1/4 cup coconut oil, melted
1 egg
2 tbsp freshly squeezed lemon juice
4 tbsp freshly grated lemon zest
3/4 cup sugar
For the glaze:
1/2 cup powdered sugar
1-2 tbsp freshly squeezed lemon juice
Instructions
Preheat the oven to 175 C and line a loaf pan with baking paper and set aside.
In a large bowl, sift together flour, baking powder and salt.
In a separate medium bowl, beat together coconut oil, egg, and sugar. Add in lemon zest, lemon juice and buttermilk and beat lightly again.
Create a well in the dry ingredients and pour the wet ingredients into the dry, stirring until just combined.
Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, combined powdered sugar and lemon juice until a glaze forms of desired consistency. Drizzle on top of completely cooled loaf. Make sure the loaf is cool, otherwise the glaze will be directly absorbed and won't set nicely on top.
Cut into slices and serve.
Enjoy the brightness and sunshine!
Now, although this may be a sign of (terrible) global warming, it makes me happy! I'm definitely a sun kind of girl! Which is why lemon-y treats and I get along! This lemon loaf is citrus-y, zingy, bright, tart, sweet and bursting with freshness and flavor! The loaf itself is light and lemon-y, but the glaze is what completes it. Unlike most of my recipes in which the glaze is pretty much optional, it's really not in this case. You'll need that little bit of sweetness and extra lemon flavor!
Because this loaf is made with buttermilk and coconut oil, it's perfectly moist, yet not heavy at all. It's not too sugary, but sweet enough to curb those sugar cravings. Best of all, it's definitely mood-lifting for the simple reason that it's lemon (and yummy!).
Ingredients
For the loaf:
1 3/4 cups plain flour
2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk
1/4 cup coconut oil, melted
1 egg
2 tbsp freshly squeezed lemon juice
4 tbsp freshly grated lemon zest
3/4 cup sugar
For the glaze:
1/2 cup powdered sugar
1-2 tbsp freshly squeezed lemon juice
Instructions
Preheat the oven to 175 C and line a loaf pan with baking paper and set aside.
In a large bowl, sift together flour, baking powder and salt.
In a separate medium bowl, beat together coconut oil, egg, and sugar. Add in lemon zest, lemon juice and buttermilk and beat lightly again.
Create a well in the dry ingredients and pour the wet ingredients into the dry, stirring until just combined.
Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick inserted comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, combined powdered sugar and lemon juice until a glaze forms of desired consistency. Drizzle on top of completely cooled loaf. Make sure the loaf is cool, otherwise the glaze will be directly absorbed and won't set nicely on top.
Cut into slices and serve.
Enjoy the brightness and sunshine!
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