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Lemon Bread with Lemon Mascarpone Icing

Servings: 0 Makes 1 loaf

Ingredients

For the bread:

  • *1 1/2 cups organic all purpose, unbleached flour
  • *2 teaspoons baking powder
  • *pinch of sea salt
  • *2 tablespoons organic lemon juice
  • *1 tablespoon organic lemon zest
  • *1/2 cup plain organic yogurt
  • *3/4 cup demerara sugar
  • *4 eggs preferably organic and free-range
  • *1/2 cup fruity olive oil

For the syrup:

  • *1/4 cup demerara sugar
  • *1/4 cup warm water
  • *2 tablespoons organic lemon juice
  • *1 tablespoon organic lemon zest

For the icing:

  • *1/2 cup mascarpone cheese
  • *2 tablespoons organic lemon juice
  • *1 tablespoon organic lemon zest
  • *1 tablespoon demerara sugar plus more to taste, if desired

Instructions

  • 1. Preheat the oven to 350°F. Rub the inside of a standard loaf pan all over with olive oil.
  • 2. In a medium bowl, mix together the flour, baking powder, and salt. Add lemon juice and zest and mix well.
  • 3. In a large bowl, combine the yogurt, sugar, eggs and olive oil. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine
  • 4. Pour into the prepared pan and bake for about 45 minutes, or until a cake tester inserted in the center comes out clean. I suggest you start checking after 40 minutes: you do not want to overbake the bread.
  • 5. Cool the bread for 5 minutes, then carefully remove it from the pan. Prick the top of the bread all over with a cake tester, whisk the syrup ingredients together, and then drizzle the syrup all over the bread. Some of the syrup will go into the whole, and some may run over the sides of the bread...it's all good.
  • 6. Allow the bread to cool for another 30 minutes (or wrap and store overnight), then stir the icing ingredients together. Using a offset spatula or a knife, cover the top of the cake with the icing. You can serve the cake immediately, or put in the refrigerator for a bit to "set" the icing.