Lemon & Cardamom Drizzle Loaf

 

This is another on of Elizabeth's recipes.  My ex MIL was such a wonderful cook.  Basic, but a really good cook, with sound and reliable recipes. I have been baking this lovely loaf of hers for nigh onto 41 years now!

 

The only thing different I do than to what she did  is that I added some ground cardamom.  Cardamom and lemon go really well together doncha know!

 

If you leave it to sit overnight it slices beautifully.  I also like to toast the walnuts before adding them.  (Cool them down first)  Toasting nuts always really brings out their delicious nuttiness!

 

This has lovely lemon flavours . . .  both in the batter and in the sugar drizzle with you pour over top while the loaf is still warm.

 

It soaks into the surface of the bread and creates a crispy sugar crackle surface that is oh so tangy/sweet tasty!

 

This also makes a great loaf for gift giving.  I can't think of anyone that wouldn't like to receive one of these.  Its so moist and delicious!

 

You could wrap it up in some cling film, and tie it with a pretty ribbon, and then present it in a bread basket with a pretty napkin for lining the basket, and some nice herbal or otherwise teas.

You could also include a nice handwritten recipe card with the recipe on it and a pretty mug or cup.  Now that sounds like a lovely gift, I think!

 

*Lemon & Cardamom Drizzle Loaf*

Makes one medium loaf

Printable Recipe 

An old recipe from my MIL that I added cardamom to with most delicious results.  I also added some lemon extract for even more lemon flavour. 

6 TBS butter, softened

190g sugar (1 cup)

the finely grated zest of one lemon

2 large free range eggs, beaten

210g plain flour (1 1/2 cups)

1/2 tsp salt

1 tsp baking powder

1/2 tsp ground cardamom

1 tsp lemon extract

120ml milk (1/2 cup)

60g chopped walnuts, toasted (1/2 cup) 

For the glaze:

the juice of one lemon

65g sugar (1/3 cup)

1/4 tsp ground cardamom 

 

Preheat the oven to 165*C/325*F/ gas mark 3.  Line a buttered medium loaf tin with baking paper. Set aside. 

Whisk together the lemon juice cardamom and sugar for the glaze and set aside. 

Take your sugar and rub in the lemon zest until very fragrant. Cream together the butter, salt, and lemon sugar until light.  Beat in the eggs one at a time.  Stir in the lemon extract.


Whisk together the flour, baking powder and cardamom.  Stir in the walnuts.  Add this to the creamed mixture, alternately with the milk to combine.  Spoon into the prepared baking tin.  Bake for 1 hour until well risen and the top springs back when lightly touched.  A toothpick inserted in the centre should also come out clean.


While the loaf is still warm and still in the pan, pour the glaze ingredients over top, allowing them to settle in.  Let cool in the tin for about 10 minutes before lifting out to a wire rack to cool completely. Cut into slices to serve.  Store in an airtight container.

 

I love these old recipes.  They are such treasures!  This is a great bread for the holidays for sure!  Bon Appetit! 

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