Lemon Sponge Loaf
 
Lemon Sponge Loaf topped with lemon icing and candied lemons
Ingredients
  • FOR THE LEMON LOAF:
  • 2 cups flour
  • 4 eggs
  • ¼ tsp salt
  • 1 cup granulated white sugar
  • 1 cup lemon syrup, warmed
  • 2 tsp baking powder
  • ½ tsp lemon extract
  • Zest of 1 large lemon
  • FOR THE CANDIED LEMON PEEL:
  • 3 large lemons
  • 8 cups cold water, plus more as needed
  • 2 cups granulated white sugar, plus more as needed
  • FOR THE ICING:
  • 1 cup icing sugar
  • ¼ cup lemon syrup
  • 2 – 4 tbsp water, as needed
Instructions
  1. Begin by making candied lemon peel. Slice 3 lemons approximately ¼ inch thick slices.
  2. Cut slices in half to form half-moon. Remove pulp leaving rind and pith (the white part of the rind).
  3. Boil lemon peel in cold water. Repeat process three times total (to remove bitterness from rind). Drain rinds and set aside.
  4. Combine 2 cups of white sugar and 2 cups fresh cold water in saucepan. Stir to dissolve sugar while bringing to a boil.
  5. Reduce heat to low simmer. Stir in lemon rinds.
  6. Simmer until pith is translucent.
  7. Strain rinds, reserving lemon syrup in separate container. Spread lemon peels out on parchment paper, and allow to dry slightly before tossing with additional sugar. Set aside candied lemon peels for garnishing.
  8. Preheat oven to 375 degrees.
  9. Lightly grease two loaf pans (we used coconut oil).
  10. Begin preparing lemon sponge cake by sifting flour and baking powder in a medium bowl. Set aside.
  11. In a large mixing bowl, beat egg and salt until thoroughly combined.
  12. Gradually add sugar, continuing to beat until fully blended.
  13. Add flour mixture and lemon syrup alternately in batches. Blend between each addition.
  14. Process batter until light and fluffy. Stir in lemon zest and extract.
  15. Divide batter between two prepared loaf pans.
  16. Bake for 25 – 30 minutes or until golden brown or toothpick inserted comes out clean.
  17. Remove from oven and cool on wire rack for 15 minutes before loosening edges with knife and flipping lemon sponge loaf out.
  18. Allow to cool completely before garnishing with icing and chopped candied lemons.
  19. To prepare icing combine icing sugar, lemon syrup, and 2 tablespoons of water. Blend thoroughly, and continue to add small amounts of water and icing sugar until desired consistency is reached.
Recipe by My Wife's Muffin at http://www.mywifesmuffin.ca/2016/02/lemon-sponge-loaf.html