Home Sweet Home Bakealong 16: Sweet Dough Lemon Loaf

15/100

Lemon Loaf

This is very similar the the Blueberry Loaf we made earlier in this bakealong. Why this one is in the “cakes, cheesecakes and roulades” section whereas the other is in “traybakes” I’m not sure but hey.

I love the method of cutting the dough into strips, stacking them and then lining them up in the tin. It’s really easy and makes for a very good tear and share bread. Having experienced monster growth when proving the blueberry loaf I was miffed that this loaf didn’t really rise. I am 90% certain that I didn’t have the milk warm enough but the use of plain flour and less sugar could also have something to do with it. I’m waiting to see how Beckie got on. I have to admit, I was really looking forward to this bake so the fact that it was a bit dry was a disappointment. You definitely need the cream cheese drizzle. I think it’s worth another go though to check whether it’s my fault or the recipe.

Use your loaf

Sweet Dough Lemon Loaf
from Home Sweet Home by the Hummingbird Bakery

For the dough:
75ml lukewarm milk
60ml tepid (er…lukewarm!) water
1/2tsp salt
50g caster sugar
2 1/4tsp dried active yeast (I used 1 7g sachet of instant fast action)
350g plain flour
55g butter
2 large eggs, beaten
2 tsp vanilla extract

For the filling
60g unsalted butter
100g caster sugar
grated zest of 3 lemons

For the topping:
90g full fat cream cheese
40g icing sugar
1 tbsp lemon juice
greated zest of 1 lemon
1 tbsp whole milk

1x 2lb loaf tin

Make the dough by adding warmed liquid and melted butter to the dry ingredients. Prove once, roll out and cut into strips. Spread the melted combined filling on each strip. Stack and cut into squares. Line them up end-on in the tin and prove. Bake and when cooled drizzle the icing over.

A bit dry but easily solved by a good dunk

Join Beckie and me in our Epic 100 part bakealong. Next week it’s Chocolate Truffle Cookies

I’m also adding this to Cook Blog Share