(Recipe adapted from V's kitchen)
190g unsalted softened butter
190g plain flour
190g caster sugar
3 large eggs
1tsp baking powder
1/4 tsp salt
2 tbsp lemon zest
25ml whole milk
80g natural/plain/Greek yogurt
To make the loaf cake, preheat oven to 170 degrees and grease and flour the loaf pan.
Add the eggs one by one and push the sides down with a spatula.
In a separate bowl, measure the flour, baking powder, salt, and lemon zest.
Add the dry ingredients in thirds, mixing well each time on a low speed.
After the second batch of dry ingredients, add in the milk. Mix well.
Lastly, add the yogurt and mix until just combined.
Pour the batter into the prepared loaf pan and level it out.
Bake for 45-60 minutes, or until your skewer comes out clean through the middle and it’s nicely browned on top.
For the glaze:
1 3/4 cups of confectioners sugar
1/4 cup of lemon juice
the zest of one lemon (or more!)
1 tsp of salted butter
To make glaze, combine the sugar, lemon juice and lemon zest. Add in the butter then microwave on high for 45 seconds. Take out the measuring cup and whisk until smooth, making sure there are no lumps. Let it sit for a few minutes then pour it over your baked good.
Anyway, I excluded out poppy seeds because it is not readily available in Singapore. Everything still taste as fine! The glaze is optional but if you have a sweeter tooth than me, it is pretty essential. This shall be the mid-term break post where I will be wandering off again to answer biology questions about mutation and insulin engineering theories to memorize.
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