A simple lemon loaf can be elevated to greatness by a crisp and zesty glaze. If you aren’t keen on lemons, you could always substitute with oranges, limes or grapefruit – they all work beautifully.
makes: 12 slices
preparation: 25 minutes
baking: 1 hour 10 minutes
cooling: 50 minutes
freeze: No
for the cake mixture
80g (3oz) dairy-free spread
300g (10½oz) caster sugar
Finely grated zest of 3 lemons
5 large eggs, beaten
140ml (5fl oz) soya double cream
240g (8oz) wheat- and gluten-free plain flour
1 tsp xanthan gum
½ tsp gluten-free baking powder
Pinch of salt
for the apricot glaze
100g (3½oz) apricot jam
150g (5½oz) icing sugar
3 tbsp lemon juice
Finely grated zest of 1 lemon
equipment
900g (2lb) loaf tin and a sugar thermometer
* Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line the loaf tin, leaving enough lining paper hanging over the edge so you can easily lift the cake out of the tin.
* Using a hand-held electric mixer on a high setting, cream the dairy-free spread, sugar and lemon zest together for about 3 minutes in a large mixing bowl until light and fluffy.
* Gradually add the eggs and the soya cream on a medium speed setting, mixing well between each addition. Don’t worry if it curdles slightly; just turn the mixer setting to high for a couple of seconds and the mixture will become smooth again.
* Fold in the sifted flour, xanthan gum, baking powder and salt using a large metal spoon so you don’t knock the air out. Spoon the mixture into the loaf tin, smoothing to the edge with the back of a dessert spoon.
* Bake in the oven for 1 hour 10 minutes, turning the tin round halfway through cooking. To test if the cake is cooked, insert a metal skewer into the middle. If it comes out clean, the loaf is cooked.
* Remove the cake from the oven, immediately turning it out onto the metal cooling rack. Don’t leave to cool in the tin and don’t turn the oven off. After 10 minutes, place a lined baking sheet under the rack.
* To glaze the cake, lightly brush the cake all over with warmed apricot jam. Leave for 5 minutes.
* In a small heavy-based saucepan, mix the icing sugar, lemon juice and lemon zest and warm over a low heat. Clip the sugar thermometer to the inside of the saucepan to check when the icing reaches 35°C (95°F). Do not let the icing get any hotter.
* Remove from the heat and brush the lemon icing evenly over the top and sides of the cake. Leave to stand for 5 minutes to set.
* Place the cake on a baking sheet into the oven, turn off the heat and leave for 5 minutes for the glaze to dry. It should become translucent. Remove from the oven and allow to cool before slicing. Store in an airtight container for three days.
tip: If the lemon glaze is heated over 35°C (95°F), it will recrystallize and lose its shine and crispness.