Lemon meringue loaf
Lemon drizzle loaf recipe with an extra layer of meringue on top
- Prep time
- 30 min
- Cook time
- 1 hr 3 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 170 g Unsalted butter (room temperature)
- 140 g Granulated sugar
- 1/2 teaspoon Vanilla extract (pure)
- 3 Eggs
- 170 g Flour
- 1 teaspoon baking powder
- 1 Lemon zest
- 70 g lemon juice
- 80 g Granulated sugar
- 30 g egg white (approx. 1 egg white)
- 50 g Granulated sugar
- Few drops lemon juice
Instructions
- 1
Heat oven to 180 C / 356°F
- 2
With an Electric hand mixer beat together butter, vanilla extract and sugar until it becomes creamy and pale then add eggs, one at a time. Do not over beat
- 3
Sift in flour and baking powder then add lemon zest and mix just until well combined with the help of a Rubber spatula
- 4
Fill Loaf pan tin until 3/4
- 5
Bake for 40-50 min or until skewer inserted comes out clean
- 6
Towards the end of the baking time make the syrup: boil lemon juice and sugar in a saucepan until slightly thickens and reaches syrup consistency
- 7
Once loaf is baked, prick the top with toothpick or skewer and pour the warm syrup over, this is the drizzle stage. The syrup will sink in. Let the cake cool in the tin.
- 8
Continue making the meringue. Place egg white and sugar in a heatproof bowl over a pan of simmering water (double boiler) and heat the mixture over medium-high heat whisking constantly until reaches 80 C / 176 F . Whisking is important to avoid cooking the egg white
- 9
Once mixture reaches 80 C / 176 F move egg white sugar mixture into your Stand mixer and whip the meringue up on high volume until stiff shiny peaks. This can take up to 5-10 minutes
- 10
After loaf cooled down carefully remove from tin and decorate with meringue and some lemon zest