Posted by: Anja | February 17, 2010

Lemon, lemon and some more lemon!

Guess, what this post is about? Chocolate? No! It’s lemon! Don’t say ‘Oh nooooo, not again’, you can’t change it anyway and now that you started reading this, you won’t stop anyway. I’m not usually a lemon type, but right now, I’m kind of into it. Additionally, I had some left-overs from the muffins, so I tried a new recipe today for a lemon cake. And it blows! There’s no other way to describe it, it’s just so lemony, it’s amazing!

So, let’s get down to business. I found the recipe for the cake today on and it made me hungry right on the spot. The cake is actually called Glazed Lemon Bread. Bread, because it’s made in a loaf form and has the look of bread. But it tastes different – just so much better! The ingredients? Nothing special, except for cardamom, which I didn’t find in the supermarket and therefore did not use. So here’s the recipe I used for my lemon cake:

Glazed Lemon Bread

120g butter
210g sugar
1 tablespoon honey
2 eggs
1 teaspoon lemon zest
120ml milk
1/2 teaspoon salt
180g flour
1 teaspoon baking powder

50ml lemon juice
70g sugar
1 tablespoon honey

First Step: Heat the oven to 175°C. Beat the butter until creamy. If the butter you use is too cold, it will not get creamy. So keep the butter outside for a couple of minutes before getting started, else it’s a bit hard to mix the butter with the other ingredients. Add sugar and honey and whisk until combined.

Second Step: Add one egg after the other and whisk in between. Mix in the milk and the lemon zest. The dough may look flocky, but don’t worry, that’s normal. Combine the dry ingredients, flour, baking powder and salt separately in a bowl.

Third Step: Put the dry ingredients into the butter-mix and whisk until smooth. Pour into a loaf form that has been previously buttered and put into the oven for about 1 hour. Don’t worry if the top gets brown, as long as it’s not burned, it’s still good.

Fourth Step: While the bread is in the oven, prepare the glaze. Mix all ingredients and heat the mix on the oven over a medium heat until the sugar is dissolved. Take off the oven. Stab the cake with a small needle when it’s finished, like a skewer, so the glaze can get into the cake as well. Pour the glaze on top of the cake while it’s still in it’s pan. Let cool for 10 minutes and then get it out of the pan.

I hope you have as much fun baking and especially eating this cake as I had and still have. A half-cake’s still remaining! But be assured, not for long!



  1. Thx, I learned some cooking vocabulary ^^

    • always glad to help ;)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: