Lemon Tea Loaves
(11 Jan 2019)

Lemon Tea Loaves

Lemon Tea Loaves
 

Recipe by Martjie Malan


Tea loaves:
270g Cake flour
10ml Baking powder
2ml Salt
270g Caster sugar
Zest of 2 medium lemons
250g Butter
5 Eggs
50ml Milk
50ml Lemon juice


Glazing
About 80g icing sugar sifted
30ml lemon juice
Zest of 1 lemon


Equipment
Loaf tins lined with baking paper
Electric mixer
Wire whisk


Preheat oven to 180°C.
Grease and line the loaf tins with baking paper.
Mix together the cake flour, baking powder and salt in a large mixing bowl.
Place the sugar and lemon zest in a bowl of an electric mixer and stir through.
Add the butter and cream together until light and fluffy. Add the eggs one by one, mixing all the time. Scrape the sides of the mixing bowl clean as needed.
Sift a third of the dry ingredients into the egg mixture and mix at a slow speed. Add the milk and lemon juice separately, alternating with the dry ingredients. Mix until well combined.
Divide the batter between the loaf tins and bake for 35-40 minutes until dark golden brown. Allow to stand in the tins for about 5 minutes and then turn out onto a wire rack to cool.
Make the glaze by mixing the icing sugar into the lemon juice a little at a time. Add the zest to the glaze. Mix with a small wire whisk or rub against the side of the bowl using the back of a tablespoon until you have the right consistency. If the mixture is thin, it will leave a lovely, transparent glaze on the loaf. A thicker icing – as it is on this cake – will be whiter and dry, but sweeter.

 

 

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