Description
Enjoy a zesty lemon loaf perfect for Easter.
Ingredients
Scale
- 150 g sugar
- 3 eggs
- 150 g grated marzipan
- 150 g melted butter
- 1 dl lemon juice + zest (organic lemon)
- 100 g wheat flour
- 1 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup lemon juice (for syrup)
- 50 g sugar (for syrup)
- ½ cup lemon juice (for glaze)
- 150–200 g powdered sugar (for glaze)
- 100 g small coated chocolate Easter eggs
Instructions
- Beat eggs and sugar until light and fluffy.
- Add grated marzipan and stir.
- Add melted butter, lemon juice, and zest.
- Mix flour, baking powder, and salt. Fold into the dough.
- Pour dough into a greased or lined loaf tin (1.2-1.3 litres).
- Bake at 180 degrees for 45 minutes. Check for doneness with a knife or stick.
- Make lemon syrup: Combine lemon juice and sugar in a saucepan. Boil until slightly thickened. Let cool.
- When cake cools slightly, poke holes with a fork or skewer.
- Slowly pour lemon syrup over the cake.
- When cake cools completely, spread the glaze. Make glaze by mixing lemon juice and powdered sugar.
- Decorate with chocolate eggs and edible flowers.
Notes
- Use an organic lemon for the best flavor.
- Ensure the cake is fully cooled before glazing.
- Adjust the amount of powdered sugar for the glaze consistency you prefer.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg