Zesty Citrus Loaf
Photography Claire Aldous.
Claire Aldous had an abundance of lemons in her kitchen to use – the result being this gorgeous moist loaf. It's perfect served with a bowl of thick plain yoghurt marbled with lemon curd.
INGREDIENTS
2 ¼ cups plain flour
1½ cups caster sugar
2 teaspoons baking powder
230 grams butter, very soft but not melted
finely grated zest 2 large lemons and 1 orange
2 tablespoons lemon juice
4 tablespoons plain yoghurt
4 eggs, size 7 (large)
To finish
1 lemon
1 tablespoon raw sugar
warm apricot jam for glazing
METHOD
Grease a 6 cup capacity loaf tin and fully line with baking paper
Preheat the oven to 160°C fan bake.
Cake: Place all of the ingredients in a food processor and process until well mixed but don’t over-work the batter or the cake will be very dense.
Spoon into the loaf tin and smooth the top.
To finish: Slice the lemon lengthways through the stem then cut into thin half-moons.
Lay the slices, slightly overlapping, along the centre of the loaf then sprinkle over the sugar.
Bake for about 65 minutes or until a skewer inserted into the centre comes out clean.
Brush the lemons with warm apricot jam for a glossy finish.
Leave the cake to cool completely in the tin. Makes 1 loaf and it will keep in an airtight container for 3–4 days.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.