Prep 30 mins
Cook 1 hr
I learned this recipe from a family when I was living in Switzerland. I didn't have much experience as far as making loaves, but this recipe turned out almost right away and soon became a favourite. The lemon drizzle makes for a nice burst of lemon flavour in the moist loaf. It also tastes really good warm or cooled down! The only problem is that the ingredients are all measured in grams, since I just use a scale. Sorry for the inconvenience...but enjoy!
- 200 g soft butter
- 200 g sugar
- 1 pinch salt
- 2 grated lemons, rind of
- 4 eggs
- 200 g flour
- 1 tablespoon baking powder
- 50 g icing sugar
- 2 lemons, juice of (they can be same as the 2 lemons used for rind.)
- For the loaf: In a large bowl, whip butter.
- Stir in sugar, salt, and lemon rind. Whisk well, until batter is smooth and lighter in colour.
- Add the eggs and whisk well again.
- Sift the flour and baking powder into the batter, and stir until well combined.
- Place the batter into a greased bread pan, and make a long cut through the center, lengthwise. If the batter is too liquidy, the slit will disappear in the oven, so if necessary add a small amount of flour. Make sure the cut is deep and not just on the surface.
- Bake 60 minutes at 180 degrees Celsius, until the loaf is golden and a skewer comes out clean. Depending on your oven, you may have to put tin foil over the pan for the last 30 minutes so the top of the bread doesn't burn.
- For the drizzle: Mix together icing sugar and lemon juice.
- When the loaf is finished baking, Remove it from the pan and place it on a plate or platter.
- Take a skewer and make deep holes all over the loaf. The more holes there are, the more moist and lemony the loaf will taste. I usually do as many as possible.
- Take the drizzle and pour it all over the top of the loaf, careful to let a lot soak through the one long cut, as well as into the small holes.