Thursday, 17 July 2014


I think the lemon drizzle cake is a go too recipe for any baker. So simple to make yet so uber delicious that I cant think of many people who would turn down a slab. Now that I'm getting more confident with using yeast I though Id try something a little different with this sweet loaf version of a lemon drizzle with lashings of cream cheese frosting. Its so light and soft that if your like me you will want more than a slab but to demolish the whole thing in one go!

The recipe does require a lot of proofing time, much like if you were making any normal loaf of bread so make sure you have plenty of time before you start to prepare your loaf. Also, because it is a yeast dough you mustn't leave it out like you would a cake. Once cooled, wrap your loaf in film and store in a cool, dry place to prevent your loaf from going stale which it will do very quickly. Another reason to gobble it all up as fast as you can.

Not that you'll need an excuse when you smell and taste this amazing treat. Get in the kitchen and bake yourself one today!

Sweet Lemon Loaf

For The Loaf

1/2 Tsp Salt
2 Tsp Instant Yeast
350g Plain Flour
50g Golden Caster Sugar
75ml  Semi Skimmed Milk
55g Butter
2 Tsp Vanilla Extract
2 Large Eggs

For The Filling

60g Butter
100g Golden Caster Sugar
Zest Of 3 Lemons

For The Frosting

100g Cream Cheese
45g Icing Sugar
Juice Of Half A Lemon
1 Tbsp Semi Skimmed Milk
Zest Of 1 Lemon

  1. Add the salt, yeast, flour and sugar into a bowl and mix well. Leave to one side.
  2. Place the milk and butter into a pan and warm on a low heat until the butter has melted. Remove from the heat, allow to cool slightly and then add in the vanilla and egg and beat until the eggs are well combined.
  3. Make a well in the bowl of dry ingredient and pour in the wet ingredients a third at a time whilst bringing the dough together with a wooden spoon (you can use a dough hook on a mixer  if you have one).
  4. Once the dough has come together, tip it out onto a floured surface and knead until the dough becomes smooth and springy to the touch. If the dough remains sticky, add a smidge of flour at a time until the dough comes together. Roll the dough into a ball and place in a bowl lightly dusted with flour, over with film and place in a warm, dry place for an hour to proof.
  5. After 45 minutes of proofing start to prepare your filling. Place the butter, sugar and zest into a pan on a low heat andstir until the butter has melted. Remove from the heat.
  6. After the hour of proofing your dough should of doubled in size. Punch out the dough and tip back out into a floured surface. Roll the dough out in large rectangle that is no thicker than 1/2cm.
  7. Slice the dough into four strips, all of equal size (see picture to the right) and brush with equal amounts of the filling. Use all the filling to really give that loaf a lemony punch.
  8. Place each of the strips on top of each other, brushed side up and then slice the strips into six equal sized squares and stack these squares on top of each other. Line and grease a large loaf tin and stack the squares into the tin with the cut side facing up.
  9. Place the tin in a warm, dry place and let the dough proof again for another 45 minutes. The dough should double in size again and fill the tin. Don't worry if the dough spills over the sides, this gives the loaf a fantastic rustic look when it's baked.
  10. Whilst the dough proofs again, turn your oven up to 180degrees (160 fan). Once the dough is ready transfer the tin to the oven and bake for 30 minutes or until the top is golden brown. Remove from the oven and leave to cool.
  11. While loaf is cooling, make the lemon frosting by beating together the cream cheese, icing sugar, lemon juice and milk into a smooth and slightly runny mixture.
  12. Pour the frosting over the top of the cooled loaf and sprinkle over the lemon zest for a final zingy flourish.
It takes quite a bit of effort but the results are well worth it. It's great warmed up slightly or you can serve it some of my Vietnamese coffee ice cream which is great when softened slightly as it will spread over the slices of loaf just like butter so you end up with a fantastic coffee and cake / bread and butter hybrid mash up bonanza.
It truly is a lully lemony sweet treat!

You might also like: Looking for some more lemony based treats? Check out these Icey Lemon Meringue Surprises by The Crafty Larder. Proper lush! 

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