Walnut loaf with lemon syrup
Indulge in a delightful Walnut Loaf with Lemon Syrup, featuring buttery richness, zesty lemon, and crunchy walnuts. This easy-to-make recipe combines self-raising flour, eggs, milk, and a touch of sweetness, creating a moist and flavorful treat perfect for any occasion. Enjoy a slice with a refreshing lemon syrup drizzle for an extra burst of citrusy goodness.
- 11 Mar 2024
- Cook time 55 min
- Prep time 30 min
- 8 Servings
- 8 Ingredients
Welcome to this delightful Walnut Loaf with Lemon Syrup recipe! This loaf combines the rich, earthy flavor of walnuts with the bright zestiness of lemon syrup, creating a harmonious and mouth-watering treat. Perfect for tea time, a brunch centerpiece, or simply a delightful dessert, this recipe is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a loaf pan with parchment paper.
- In a large bowl, cream together the softened butter and 3/4 cup sugar until the mixture becomes light and fluffy.
- Grate the zest of 2 lemons and add it to the butter-sugar mixture.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, sift the self-raising flour.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
- Gently fold the chopped walnuts into the batter until they are evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- While the loaf is baking, combine the juice of 2 lemons with 1/2 cup sugar in a small saucepan.
- Heat over medium flame, stirring occasionally until the sugar is fully dissolved. Remove from heat.
- Once the loaf is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
- Using a skewer or a fork, poke several holes into the top of the loaf.
- Slowly pour the lemon syrup over the loaf, allowing it to soak in.
- Allow the loaf to cool completely in the pan on a wire rack before removing and slicing.
- Serve slices of the walnut loaf on its own or with a dollop of whipped cream.
Tips:
- For best results, use room temperature butter and eggs.
- Ensure the lemon syrup is poured over the loaf while it's still warm to maximize absorption.
- If you prefer a nuttier texture, consider adding extra walnuts or toasting them beforehand.
- You can also add a pinch of salt to the batter to enhance overall flavor.
- This loaf keeps well and can be stored in an airtight container for up to 3 days.
This Walnut Loaf with Lemon Syrup is a delicious combination of nutty and citrusy flavors, making it a versatile addition to any kitchen repertoire. Perfect for sharing with friends and family or enjoying a cozy moment alone, this loaf is sure to become a favorite. Enjoy your homemade walnut loaf!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 63g | 19% |
| Fiber 2.84g | 7% |
| Sugar 36g | 35% |
| Fat | |
| Fat 22g | 27% |
| Saturated 8g | 26% |
| Cholesterol 88mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 60mg | 11% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 0.80mg | 5% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 14mg | 16% |
| Vitamin E 0.28mg | 2% |
| Vitamin K 1.52ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.32mg | 0% |
| Iron, Fe 1.26mg | 11% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 200mg | 6% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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