lemon bread or what to do w/ leftovers?
Lemon bread: a sweet, soft bread-like cake, rather dense, but juicy nevertheless... I decided to add a chocolate icing.
ingredients:
for the cake:
- 200 g semolina flour
- 1 tsp baking powder
- 175 g butter
- 200 g sugar
- a pinch of salt
- 3 eggs
- zest of an organic lemon
- juice of an organic lemon
for the baking tin:
- oil for greasing the baking tin
- baking parchment
for the chocolate icing:
- 75 g dark chocolate
equipment:
- baking tin 25 cm
- handheld electric mixer
how to:
- Preheat the oven to 170 degrees C w/ fan.
- Prepare lemon zest & lemon juice.
- Mix semolina flour & baking powder.
- Combine butter, sugar & salt w/ a handheld electric mixer.
- Add eggs & combine thoroughly.
- Add lemon zest.
- Add flour mix.
- Finally add lemon juice.
- Grease the baking tin & cut the baking parchment to cover bottom & long sides.
- Pour the cake batter in the baking tin.
- Bake it for 35 min in the preheated oven.
- Make the usual test w/ a wooden pin... if the pin doesn’t come out clear - add another 5 min in the oven.
- Let the cake rest for about 10 min.
- Remove the cake from the baking tin & let it cool completely.
- Melt the chocolate in a bain-marie.
- Pour resp. spoon the chocolate over the cake & let it cool.
Notes
Prep Time: Includes the preparation of the cake as well as the chocolate icing - doesn’t include any cooling time.
Lemon: If the lemon is rather large (i. e. you’ve bought a 500 g packet w/ 3 lemons) you’ll get a lot of lemon juice out of 1 lemon (about 50-60 ml). Start w/ using only about half of it - add the rest carefully & only if you’re sure that the cake batter won’t get too runny.
You can store the lemon bread in your fridge (in a sealable box!) for at least a week.
Sorry: no experience w/ freezing.