dimanche 22 novembre 2009

Lemon Walnut Tea Loaf

Darkness falls so early at this time of year and my thoughts are starting to turn to Christmas or more specifically Christmas baking. Of course this could also have something to do with being reunited with my KitchenAid mixer after a long while too! Since it is a bit early to start Christmas preparations, I decided to make this simple but delicious lemon walnut tea loaf to use some of the wonderful fresh walnuts from Onsdorf, in the Trier-Saarburg region of Germany, that were thoughtfully given to me by Helga.

Lemon Walnut Tea Loaf
Makes 1 loaf

125 mL (1/2 cup) butter, softened
160 mL (2/3 cup) sugar
2 eggs
500 mL (2 cups) flour
7.5 mL (1-1/2 tsp) baking powder
1.25 mL (1/4 tsp) salt
80 mL (1/3 cup) milk
125 mL (1/2 cup) chopped walnuts
30 mL (2 Tbsp) grated lemon zest
Lemon Glaze (see below)

Preheat oven to 160°C (325°F).

In a large bowl, cream together butter and sugar until light and fluffy; beat in eggs one at a time, blending well after each addition. Combine flour, baking powder and salt; stir into batter in thirds, alternating with milk. Stir in walnuts and lemon zest. Pour batter into greased loaf pan. Bake for 55 - 65 minutes. Meanwhile, prepare Lemon Glaze. Brush loaf with lemon glaze and leave to cool in pan for 15 minutes. Remove from pan and cool on wire rack.

Lemon Glaze
60 mL (1/4 cup) fresh lemon juice
45 mL (3 Tbsp) sugar

Place lemon juice and sugar in a small saucepan; bring to a boil over medium heat and stir until slightly thickened. Remove from heat.

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