The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Lemon Syrup Loaf

I would have to say that out of all of my favorite flavors, lemon would have to rise to the top spot. No question. I love lemon. Anything and everything. But you know what is weird? I do not really care for lemonade! Ha! Right? Anything and everything lemon drink wise, no thanks. I am not really sure why but that is how it is. I love this lemon syrup load because not only do you get the lemon flavor from the lemon zest but also from the fresh lemon juice that is in the syrup and the glaze! It really has a strong and powerful punch and is delicious with coffee or tea on these cold winter months. You might think that a lemon loaf would be better for the spring or summer but oh no, this is delicious anytime!

I love “spring” time flavors in the winter. They really help remind me of what is coming around the corner and also a different unexpected flavor for the season. When making this loaf, be sure to use the exact size of pan. Also be sure to follow the baking and cooling instructions. If any leftovers of this cake exist after first serving it, keep the remainder chilled in the refrigerator until plastic wrap, parchment paper or aluminum foil. If you want to option to serve this warm, stick a slice of it into the microwave, not the toaster. I prefer this loaf chilled but there is something about a warm slice that really warms up the body and soul. 

Lemon Syrup Loaf

For the cake…
1 stick unsalted butter
1/2 cup white granulated sugar
2 large eggs
Zest of 2 lemons
1 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons whole milk

For the lemon syrup…
4 tablespoons fresh lemon juice
1/2 cup powdered sugar

For the lemon glaze…
4 tablespoons fresh lemon juice
2 cups powdered sugar

Start by preheating your oven to 350 degrees F. Spray a loaf pan with non-stick cooking spray. Line with parchment paper and lightly spray again.

Cream together the softened unsalted butter with the white granulated sugar. Beat in the large eggs and lemon zest.

Fold in the cake flour, baking powder and salt.

Stir in the whole milk.

Pour into the prepared pan and smooth out the top. Bake in preheated oven 45 minutes.

Make the syrup by combining the fresh lemon juice and powdered sugar in a small saucepan over medium low heat. Heat and stir until the mixture bubbles. Remove from heat.

Once the bake is baked, remove from oven and poke holes all over the top using 2 toothpicks.

Pour the syrup evenly over the cake.

Allow to cool to room temperature.

When ready to glaze the cake, combine the fresh lemon juice and powdered sugar together with a whisk in a large bowl. Add just enough water for the mixture to be thick but spreadable.

Remove the cooled cake from the lab carefully by lifting up on the parchment paper sides.

Spread the glaze evenly over the entire cake. Serve room temperature or for an even better loaf cake, chill in the refrigerator for at least 2 hours.

Enjoy!

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