Description
Glazed lemon loaf made regular appearances at the family table during my childhood. This updated version contains crystallized ginger and a surprise layer of finely cut apple pieces. When slicing the apple, aim for paper-thin. Two thin layers of apple will be bake more evenly and cut much more easily with a fork, than one thick layer. If you don’t have a mandolin, use a very sharp chef’s knife.
Scale
Ingredients
Pound Cake
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup finely chopped crystallized ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 3/4 cup butter, cut in cubes and softened
- 1/2 cup buttermilk
- 3 large eggs, room temperature
- Zest of 2 lemons
- 1 1/2 teaspoons vanilla extract
- 1 small or 1/2 a large firm, sweet apple (Honeycrisp, Jonagold, Mutsu/Crispin, Golden Delicious are good choices)
Glaze
- 1 cup icing sugar
- 2 tablespoons fresh squeezed lemon juice
- 1/2 teaspoon ground ginger
Instructions
- Preheat oven to 350F. Line a 9- by 5-inch loaf pan with parchment. Set aside.
- In a large bowl or the bowl of a stand mixer fitted with a paddle, place the flour, sugar, crystallized ginger, baking powder, salt and baking soda. Whisk to combine.
- Toss the butter cubes over the flour distributing them fairly evenly. In a liquid measuring cup, measure the buttermilk, then use a fork to whisk in the eggs, lemon zest, and vanilla. Pour the buttermilk mixture over the butter and flour. Beat for 1 minute on medium. Scrape down the sides and bottom of the bowl. Beat on high for 1 minute if using a stand mixer or 2 minutes if using am electric hand mixer.
- Core the apple. Leave the skin on but cut the apple in half from top to bottom. Slice VERY thinly (aim for 1/16th of an inch), using a mandolin, if possible. Leaving this to the last minute ensures the apple slices won’t discolour.
- Spoon a third of the cake batter into the loaf pan and smooth flat. Place half the apple slices evenly over the batter, layering them so they overlap. Spoon a third of the batter on top of the apple layer, being careful not to dislodge them when you smooth the batter. Layer the second half of sliced apple over the batter, and top with the remaining batter, smoothing one final time.
- Bake for 45 to 55 minutes or until the top is golden and a cake tester or wooden skewer inserted into the centre comes out clean. While the cake bakes, make the glaze by whisking the icing sugar, lemon juice, and ginger together until smooth in a liquid measure or small bowl. Set aside.
- Place loaf pan on a rack to cool. Poke holes in the top of the cake with a cake tester, wooden skewer or toothpick. Spread half the glaze over the cake and let it seep in while the cake cools. Once the cake is cooled, remove from the pan and drizzle with the remaining glaze, letting it drip over the sides for effect. Neat freaks can leave the loaf in the parchment-lined pan to contain the second layer of glaze. Let glaze set for about a half hour before slicing with a serrated knife to reveal the hidden apple layers.
- * You want about 4 ounces of sliced apple