Prep 10 mins
Cook 50 mins
A lemon loaf with a bit of a bite from crystallized ginger. This recipe was first published in Chatelaine's 11/2002 issue.
- 2 lemons
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 cup unsalted butter, at room temperature
- 1 1⁄4 cups granulated sugar
- 2 eggs
- 1⁄2 teaspoon pure vanilla extract
- 2⁄3 cup milk
- 1⁄4 cup finely chopped crystallized ginger
- Preheat oven to 350°F (180°C). Lightly oil or coat a 9x5-inch (1.5-L) loaf pan or 3 5x3-inch (400-mL) mini loaf pans with cooking spray.
- Finely grate 2 tbsp (30 mL) lemon peel and squeeze out 5 tbsp (75 mL) juice from lemons.
- In a medium-size bowl, using a fork, stir flour with baking powder, salt, nutmeg and lemon peel.
- Place butter in a large bowl. Using an electric mixer set on medium speed, beat butter until creamy.
- Gradually beat in 1 cup (250 mL) sugar until mixture is pale in colour, from 1 to 2 minutes.
- Beat in 2 tbsp (30 mL) lemon juice. Don't worry if batter looks slightly curdled--it won't affect baking.
- Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Beat in vanilla. Reduce speed to low. Gradually beat in 1/3 of flour mixture, then 1/2 of milk.
- Repeat additions, ending with remaining flour and beating until just blended.
- Using a wooden spoon, stir in ginger until evenly distributed.
- Scrape batter into large loaf pan or divide between mini loaf pans, then smooth top. Bake in centre of preheated 350°F (180°C) oven until a cake tester or thin knife inserted into centre of loaf comes out clean, from 1 to 1-1/4 hours for a large loaf or 35 to 40 minutes for mini loaves. Check large loaf after 50 minutes of baking. If edges are a deep golden brown, loosely cover with a piece of foil for remaining baking time.
- Meanwhile, in a small bowl, whisk remaining 3 tbsp (45 mL) lemon juice with remaining 1/4 cup (50 mL) sugar until dissolved.
- Remove loaf from oven. Set pan on a rack. Spoon half of glaze overtop hot loaf or loaves in pan. Use back of spoon to evenly spread glaze.
- Let sit for 10 minutes, then spoon remaining glaze overtop. Leave loaf in pan until cool. Run a sharp knife around edges of pan and turn out.
- Place loaf glaze-side up on a serving plate or cutting board. Slice and serve immediately or wrap cooled loaf in waxed paper, then foil.
- Loaf will keep well, refrigerated, up to 5 days or frozen up to 1 month. Or wrap for gift giving.