Walnut loaf with lemon syrup
This Walnut Loaf with Lemon Syrup features earthy walnuts paired with a bright, tangy lemon syrup for a delightful balance of flavors. It's easy to make, perfect for tea time or dessert, and soaked in a sweet lemon syrup for added moisture.
Cook time 55 min
Prep time 30 min
Ingredients:
1/2 cup butter3/4 cup sugar
2 lemons
2 eggs
2 cups self-raising flour
1/2 cup milk (1% fat)
1/2 cup walnuts
1/2 cup sugar
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.
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.
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!
Walnut loaf with lemon syrup FAQ:
Bake the Walnut Loaf in a preheated oven at 350°F (175°C) for 45-55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Store the Walnut Loaf in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, but it may dry out slightly.
Yes, you can substitute walnuts with pecans, almonds, or hazelnuts based on your preference. Ensure that the nuts are chopped to a similar size for even distribution.
If the loaf turns out too dense, make sure you haven’t overmixed the batter, as this can lead to a tougher texture. Also, check that your self-raising flour is fresh and has adequate leavening.
Yes, you can use all-purpose flour, but you will need to add a leavening agent. For this recipe, include about 2 teaspoons of baking powder per cup of all-purpose flour.
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.
Nutrition per serving
8 ServingsCalories 500kcal
Protein 9g
Carbohydrates 63g
Fiber 2.84g
Sugar 36g
Fat 22g