The basic recipe makes about 0.675-0.700 litre size of a loaf. I made twice the recipe as my current loaf pans are all larger (1.5 litre, narrow and long, or wider and shorter, still the same capacity). There was almost too much dough – it baked ok, but developed a wicked ‘crown’ on top, not easy to wrap and store, if you needed to. The taste, though.. Incredible.
The technique reminds one of a Orange Bundt Cake – you bake a heavy cake, then you make many holes in it, and drizzle the thing with some perfumed sweet concoction. Easy, moist.. Can not eat much – hence the small one will be my next attempt; i will use the small horse-shoe shaped loaf pan, usually reserved for a poppy seed strudel – may be a better fit.
This is an image of my recent attempt:
- 225g unsalted butter, room temperature
- 225g sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g flour
- 2 teaspoons baking powder
- a pinch of salt
and for the topping
- juice 1.5 lemon
- 85g sugar
- Heat oven to 350F (180C)
- mix flour with baking powder and salt
- Beat together butter and sugar until pale and creamy
- Add 4 eggs, one at a time, slowly mixing through.
- Sift in the flour
- Add the finely grated zest of 1 lemon and mix until well combined.
- Line a loaf pan with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its pan, mix together the lemon juice and sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve.
- Slice thinly and savour every bite..
Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.