Lemon loaf with saffron syrup


cupcakes & couscous, recipes, loaf, lemon, saffron

Ingredients 17
Servings 1 loaf
Time 15 min

Ingredients

  • ¾
    cup
    castor sugar
  • 2
    large eggs
  • 1
    Tbs
    finely grated lemon rind
  • 1/2
    tsp
    vanilla extract
  • 2
    Tbs
    lemon juice
  • 125
    g
    butter, melted
  • 3/4
    cup
    milk
  • 1 1/2
    cup
    flour
  • 2
    tsp
    baking powder
  • pinch of fine salt
  • For the saffron syrup:
  • 2
    Tbs
    lemon juice
  • 1/4
    tsp
    saffron threads
  • 3
    Tbs
    water
  • 1/4
    cup
    castor sugar
  • 1/2
    tsp
    finely grated lemon rind
  • 3
    cardamom pods, slightly crushed
 

Method

1h20m
 

Preheat your oven to 170°C. Grease a 22cm loaf tin and line the base with baking paper.

Place the castor sugar and eggs in a bowl. Beat for 2 minutes until pale.

Stir in the lemon rind, vanilla extract and lemon juice.

Beat in the melted butter and milk. Sift in the flour, baking powder and salt. Mix until just combined.

Spoon the mixture into the loaf tin. Bake for 45 minutes or until an inserted skewer comes out clean.

Start preparing the syrup during the last 10 minutes of baking time.

 Combine all of the syrup ingredients in a small saucepan.

Stir over a low heat until the sugar has dissolved. Increase the heat and allow to simmer gently for 5 minutes.

Remove the cardamom pods.

Take the lemon loaf out of the oven and immediately spoon half of the hot syrup over top.


Leave to soak in for a minute, then pour the remaining syrup over the top.

Allow the loaf to cool in the tin before removing and slicing.


Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.

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Read more on: loaf  |  lemon  |  treats  |  cupcakes & couscous  |  cake  |  recipes
 

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