I’ve made this bread twice now and feel like I have come close to perfecting the recipe. My mother and I found this recipe in a cookbook from the Hummingbird Bakery in London on Portobello Road in Notting Hill. Just the location of the bakery was enough for me to give it a try. Plus the picture of it in the cookbook looked decadent and dense with the most perfectly browned crust and moist center. If I can’t go to London, at least I can bring a taste of Europe home.
One of my favorite local baked goods in Salt Lake comes from Tulie Bakery and is a Lemon Almond Loaf. When they serve it to you they slice you a generous piece and I usually can’t eat it all at once. Since trying the lemon bread at Tulie I’ve been wanting to try making it at home. When my mom brought me a large bag full of the most beautiful lemons you’ve ever seen, I knew just what I wanted to make.
Lemon Loaf from a London Bakery
- 1 1/2 cups + 2 TB sugar
- 3 eggs
- Grated zest of 2 unwaxed lemons
- 2 3/4 cups All Purpose Flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 1/2 tsp pure vanilla extract
- 1 stick + 5 TB unsalted butter, melted
- freshly squeezed juice and grated zest of one lemon
- 1/4 cup sugar
- 1/2 cup water
- Preheat oven to 325 degrees. Mix sugar, zest, and eggs in electric mixer until well mixed. Sift into separate bowl, the flour, baking powder, and salt. In another bowl combine milk and vanilla extract.
- Add 1/3 of the flour mixture to the sugar mixture and beat well. Then add 1/3 of the milk mixture. Repeat this two more times until well mixed. Turn mixer up to high speed and beat until mixture is light and fluffy. Turn mixer to low and add melted butter. Mix until well incorporated.
- Pour into 9x5 inch loaf pan that has been greased and dusted with flour. Bake 1 hour and 15 minutes. Loaf should be golden brown and bounce back to the touch. Let cool slightly in the pan before turning out onto a wire rack to cool completely. Pour lemon syrup on top when the loaf is still hot.
- Bring lemon juice, sugar, zest, and 1/2 cup of water to a boil a sauce pan. Boil until it has been reduced by half or until it has a thin syrup consistency. When hot loaf comes out of the oven, put it on a wire rack in the sink and pour syrup over the top. Excess syrup will run over the edges and into the sink.