This classic lemon curd loaf with a rather yummy lemon glaze you can pour on top makes it onto our family favorite classics list! It’s a little sticky, sweetly lemony and makes the perfect after school afternoon snack. It’s made using thiseasy homemade lemon curd, so get a pot on the go and keep it in the fridge. And very handily it also magically becomes a quick breakfast the next day with some blueberries thrown on top! This recipe’s a keeper :)
Course: Baking, Dessert
Cuisine: Clean Eating
Keyword: Lemon curd loaf
Servings: 8slices
Author: Stephanie
Ingredients
Lemon Curd Loaf
1¼Cups Flour I've used white spelt flour. See the post for more flours to use
½CupButter Melted
½CupMaple syrupOr honey
2Medium Eggs Whisked
2tbspLemon curd Homemade, see post for recipe
1LemonJuice and zest. Zest optional
1tspBaking powder
Lemon Glaze
2Lemons Juiced
½CupMaple syrup
1tspArrowroot powder
Cold water
Instructions
Heat your oven to 190° and line or grease a loaf tin
In a large bowl, add the whisked eggs and maple syrup and using beaters, beat until the mixture is light and fluffy
Add the melted butter and the juice from one lemon and combine well with the beaters
Add the flour and baking powder. Using a wooden spoon combine the flour into the mixture, making sure not to over mix, and add the lemon zest now if you're using it
Pour the batter into the loaf tin and bake in the oven for 22-24 minutes. Check if the loaf is cooked by inserting a skewer into the centre of the loaf and seeing if it comes out clean. If it's still got mixture in it, pop it back in then oven for another couple fo minutes
Allow the loaf to cool completely in it's tin before transferring it to a wire rack
To make the lemon glaze mix the arrowroot with 1 tablespoon of cold water until the powder has dissolved fully
In a small pan, heat the lemon juice and maple syrup gently on a low heat and stir well to combine. Then add the arrowroot mixture and continue to heat
The lemon glaze will thicken quickly, and once it's heated through (not boiling!) take it off the heat and allow to cool in the pan before transferring it to a jam jar or Mason jar, and seal it
The lemon glaze is really hot when it's first made because sugar heats to a high temperature. Beware!