Lemon bread
Lemon bread is a soft and fragrant cake typical of Sicilian pastry making. Similar to orange bread, another island specialty, it's made with a creamy dough made with eggs, sugar, flour, baking powder, seed oil, and lemon pulp and zest, for a soft and pleasantly moist dessert.
- Flour 00, 300 gr
- Granulated sugar, 200 g
- Seed oil, 95 ml
- Baking powder, 15 g
- Organic lemons, 3
- Eggs, 3
- Sale, q.b.
- Powdered sugar, to taste
- Farina 00, q.b.
- Butter, to taste
- To prepare the lemon loaf, first grate the zest of the untreated lemons (1), taking care not to remove the slightly bitter white part.
- Peel the citrus fruits (2) and remove the seeds.
- Collect the lemon pulp in the jug of a mixer (3).
- Blend everything well until you obtain a smooth puree (4), then set aside.
- Break the eggs into a bowl and start working them with a pair of electric whisks (5).
- Gradually add the granulated sugar (6) and continue to whisk until the mixture becomes light and frothy.
- Then add a pinch of salt and gradually pour in the seed oil (7), always stirring.
- Continue with the grated zest and the blended lemon pulp (8).
- Sift the flour with the baking powder (9).
- Mix delicately with a spatula, using movements from the bottom upwards so as not to deflate the mixture (10).
- Then distribute the creamy mixture prepared inside a 24 cm diameter cake tin, already buttered and floured and lined on the bottom with a sheet of baking paper (11).
- Level the surface with a spatula (12), then cook the cake in a static oven preheated to 180°C for approximately 45 minutes.
- Once the cooking time has elapsed, take the lemon cake (13) out of the oven and leave it to cool completely.
- Then turn the cake out onto a serving plate and sprinkle the surface with a light layer of icing sugar (14).
- Cut the lemon bread into slices (15), bring to the table and serve.
For best results, choose sweet, juicy lemons, organically grown and untreated, so you can safely consume them whole. We blended only the peeled citrus pulp in a blender, but if you prefer, you can cut the lemons into pieces and puree them with the peel intact.
Learn how to make lemon bread by following Melissa's step-by-step explanations and valuable tips. If you liked this recipe, also try apple bread and pear bread, or try your hand at peach bread.
How to make lemon bread
To prepare the lemon loaf, first grate the zest of 1 untreated lemon, taking care not to remove the slightly bitter white pith.
Collect the lemon pulp in the jug of a blender 3.
Then add a pinch of salt and gradually pour in the seed oil 7, stirring constantly.
Mix gently with a spatula, using movements from the bottom up so as not to deflate the mixture 10.
Then distribute the prepared creamy mixture inside a 24 cm diameter cake tin, already buttered and floured and lined on the bottom with a sheet of baking paper 11.
Once the cooking time is up, remove the lemon loaf 13 from the oven and let it cool completely.
Then turn the cake out onto a serving plate and dust the surface with a light layer of icing sugar 14.
Cut the lemon loaf into slices 15, bring to the table and serve.
