Photos: Borbala Zergi
Although, I’m a huge cooking and baking enthusiast, I’m not the kinda girl who will try tens and hundreds of different recipes just to make something absolutely perfect. I like simplicity, I like safe solutions and simply delicious things. Whenever I go to a café, I’d choose a brownie or cheesecake over a macaron (although that’s one of the difficult-to-make pastries I can’t resist). I know that-especially in Hungary-a cute looking piece of cake tends to have no character in taste what so ever. It’s like a cute box that ends up not having anything inside.
A couple years ago, we took a trip to The Netherlands with my husband and while sipping a yummy cup of coffee, I couldn’t take my eyes off of a chubby looking loaf that had a thick layer of runny glaze on it which dried in the most beautiful way imaginable making it look almost unfinished and rustic. It not only looked cute, but it was so flavourful that I couldn’t let go of the sweet memory (literally 😀 ) that I made so when we got home, I was on the hunt for the perfect lemon loaf recipe. It seemed like an eternity when I finally came across with a Starbucks copycat version which ended up working perfectly. The texture was on point: fluffy but still rich, sour but also perfectly sweet as a dessert should be. Read on for the recipe! 🙂
What you need:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 3 eggs
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Icing: 2 cups powdered sugar, 4-5 tablespoons freshly squeezed lemon juice
What you do:
- Preheat your oven at 180 degrees Celsius.
- In a large mixing bowl, whisk together the eggs and sugar until foamy. Add the sour cream, lemon juice, oil and the grated lemon zest. Mix until combined.
- In an other large mixing bowl toss together the flour, salt and baking powder. Then add the dry ingredients to the wet and with careful movements, fold everything together. Make sure that you don’t over mix, otherwise your batter will turn rubbery.
- Pour your batter into a greased loaf pan or use a Yama paper loaf mould and bake for about an hour or until the surface becomes golden brown. Use a toothpick to check on the inside. It has to come out clean.
- While the loaf is in the oven, make your glaze: whisk together the powdered sugar and lemon juice. You can decide how thick want your glaze to be. If you prefer a thicker glaze, add less juice if you’d like to end up with a runny glaze, add more juice. 🙂
- When your loaf is finally done, let it cool for at least 15 minutes. It’s incredibly sensitive at this point so don’t even try cutting it up, it’ll fall apart. Use a toothpick to poke the surface and then you can pour the glaze over the loaf. The runny goodness will be absorbed through the wholes and will add some additional lemony flavour and sweetness.
Don’t forget to check out our compostable and biodegradable products at Auchan supermarkets in Hungary, in bijó webshops and soon in our hamarosan a Yama online store too. Follow us on facebook and find more recipes on our Youtube channel!
Have a wonderful day!