Looking for a dessert that will make your taste buds dance? Dive into the "zest" loaf: a luscious lemon loaf cake with an irresistible crunchy, sugary top.
What is crunchy top lemon loaf?
A crunchy top lemon loaf cake is a delightful treat that combines the bright, tangy flavors of lemon with crunchy sugar on the surface. It is a mouthwatering dessert that strikes a perfect balance between sweet and tart, while offering a satisfying crunch in every bite.
The foundation of this cake is a soft, moist lemon-infused loaf. It is made with ingredients like self-rising flour, sugar, butter, eggs, and, of course, the zest of a lemon. The lemon zest provides a refreshing citrus taste and a fragrant aroma that complements the sweetness of cake, as well as cutting through the richness.
What sets the crunchy top lemon loaf cake apart is the addition of a special crunchy topping. This topping is made from a combination of sugar and lemon juice. When cooled, this mixture forms a crunchy sugar crust on the surface of the cake, a contrast to the soft interior.
Whether you’re baking it for a special occasion or simply treating yourself, a crunchy top lemon loaf cake is the “zest” choice. Its contrasting textures and vibrant flavors make it a standout dessert that is sure to impress.
Serving Suggestions
This loaf is best served fresh, so it retains its satisfying crunchy top. It is often enjoyed as a dessert or a baked good to serve with a hot cup of tea or coffee.
Crunchy Top Lemon Loaf
Serves: 8 people
Ready in: 1 hour 10 minutes
Prep time: 10 minutes
Cook time: 40 minutes
Inactive time: 20 minutes
Equipment
A 1 lb. silicone loaf tin (or metal or glass metal tin)
Ingredients
for the loaf
- 6oz self-rising flour
- 5oz of butter
- 4oz of granulated sugar
- 1 teaspoon of baking powder
- 1/4 cup of milk
- 2 eggs and 1 egg white, whisked
- Zest of 1 lemon
for the Crunchy top
- Juice of 1 lemon (about 1/4 cup)
- 4oz of granulated sugar
method
step 1
Preheat the oven to 350F. Line a 1 lb. silicone loaf tin with greased grease-proof paper.
step 2
Cream the butter and sugar, then whisk in the eggs and milk. Mix in the baking powder, self-rising flour, and the lemon zest.
step 3
Pour the batter into the loaf tin. Bake for 40 minutes, or until the edges begin to separate from the side and the top is golden brown.
step 4
Make the crunchy top by mixing the lemon juice and sugar. Pour it over the loaf while the loaf is still hot.
step 5
Let the loaf cool for 20 minutes or until the sugar has re-crystallized. This is what gives the loaf its crunchy top.
notes
If you are using a glass or metal loaf tin, the cooking time will be less.
If you do not have a loaf tin, a 9×9 glass baking dish works fine.
storage
Store in an airtight container in a refrigerator.
Delicious Defined 
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