Get ready to transform your baking game with this irresistible Red Currant Lemon Loaf that promises to be the star of your next gathering! Imagine a perfectly moist, tangy-sweet loaf bursting with vibrant red currants and zesty lemon notes that will transport you to a sun-drenched garden with every single bite. This isn't just a recipe; it's a culinary adventure that combines the tartness of fresh currants with the bright, citrusy essence of lemon in a dessert that's both elegant and comforting.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: Bakery
Serves: 10 servings
Ingredients
- 1 cup red currants
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the lemon juice and lemon zest until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in most of the red currants, reserving a small handful for topping. Ensure currants are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining red currants on top.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then use the parchment paper to lift the loaf out and transfer to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple lemon glaze before serving.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined to keep the loaf tender and light.
- Currant Distribution: Toss red currants in a little flour before folding into the batter to prevent them from sinking.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow the loaf to cool completely before slicing to maintain its structure and moisture.
- Storage Tip: Wrap the cooled loaf in plastic wrap or store in an airtight container to keep it fresh for up to 3 days.
- Serving Suggestion: Enjoy slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
