Moist and delicious, lemony and refreshing, packed with berries, and drizzled with a sweet glaze, Red Currant Lemon Loaf is a perfect dessert, or a lovely addition to your afternoon tea. This is a summertime brunch item that doubles as an evening after dinner dessert.
I really don’t know what to say about my Red Currant Lemon Loaf. I could go on and on about how easy it was to prepare and how sinfully delicious it tasted, but trust me, even for an overly descriptive writer like me, I could never do this loaf justice.
So, you’re going to need to put some trust and faith in me and whip one up! McKenna doesn’t care for any berry or fruit that has been tampered with. If it’s not in it’s raw state, she won’t eat it. The same goes for veggies. To her, raw is so much better than steamed or roasted, etc.
So, between John.e and myself, it did not last long! I’m glad I doubled the recipe and made two loaves though. Because, I wanted to share some of the loaf with our neighbours.
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INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
For the Cake
- Sugar – Sugar has more than one function in baking. Not only does it add sweetness, but it will caramelize too, which will help to brown cookies and cakes.
- Butter – Make sure your butter is softened and at room temperature! I always use salted butter, unless stated otherwise. To be perfectly honest, there’s never much of a difference in taste or appearance once all is said and done. Use what you have on hand.
- Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
- Lemon Juice – Freshly squeezed lemon juice should always be used in recipes unless the recipe specifically states bottled lemon juice. Bottled has a metallic taste, but the PH level is perfect for canning, so there is a time and place for it!
- Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated.
- Lemon Zest – Wash the lemon in hot water and dry it thoroughly before attempting to zest it.
- Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
- Baking Powder – This is used to increase the volume of the batter and to add texture as well.
- Salt – This is a common ingredient in baking. It helps to enhance and balance sweetness.
- Red Currants
For the Glaze
- Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar. It is used in frostings quite often. When dusted lightly onto cakes and cookies, it adds just a touch of sweetness, but more importantly, it looks very visually appealing!
- Lemon Juice
BAKED GOODS MAKE GREAT GIFTS!
This loaf is so perfect for gift giving, which is just what I did with it this past weekend. Usually, I tend to want saltier foods rather than sweeter foods, but I made an exception for this loaf. That is why I thought it would be a good idea to give away the second loaf. It was the only way to keep me from eating all of it!
Not only is this loaf great for giving to a friend or loved one, but it’s so easy to package and transport. It might be just me, but is there anyone else out there who loves to receive kitchen-related products as gifts?
If you’d like to gift this loaf to a friend, here’s what you should do. First, buy a new loaf pan and another kitchen item such as a whisk or a spatula. Bring them home, and wash and dry the loaf pan. Then, bake the loaf right into the new pan.
Once baked and cooled, add the lemon glaze and allow it to set. Wrap the loaf pan up in some cellophane, tie a ribbon on it, and attach the whisk or spatula. Now, you’ve got a dessert and a gift all in one! I’d love to get something like that; so thoughtful, right!?
HOW TO MAKE THIS RED CURRANT LEMON LOAF
Begin by preheating you oven to 375 degrees F. Prepare a large loaf pan by greasing it with non-stick cooking spray. Set it aside. In a large mixing bowl, beat together the sugar and butter until light and fluffy (about 3-4 minutes.) Add the eggs, lemon juice, milk, and lemon zest. Beat into the sugar and butter mixture until just incorporated. Set aside.
In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together. Add the red currants and fold into the batter with a rubber spatula. Pour into prepared loaf pan and bake for 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Once you remove the loaf from the oven, it is very important to leave it in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 10 minutes. Remove the cake from the pan and allow to fully cool before serving. Whisk together the confectioner’s sugar and lemon juice until smooth and creamy. Drizzle over the cooled loaf. Top with the fresh currants and more lemon zest for garnish – optional.
A LOAF CAN MAKE A BEAUTIFUL DESSERT
Made with fresh red currants, and coupled with tart fresh lemon juice and zest, it’s a perfect addition to any brunch buffet table. Serve it as a refreshing dessert with some fresh berries as after a heavy meal.
I would suggest serving it with other red berries such as strawberries or raspberries. Stay away from serving it with fresh currants. Sure, you can use them as a garnish, but I find fresh currants have an acquired taste. You might think differently.
And don’t forget, Dear Reader, as great as this loaf looks, and can certainly be deemed fancy, you can also dress it down and have a slice with a hot tea on a quiet Sunday afternoon. Dessert can be for one too. No need for a crowd!
DOWN TIME IS TIME WELL SPENT
I’m old school like that. I love to have a cookie or a piece of cake – or even a scone! – with a hot tea or coffee when I’m home alone and my chores are all done. I’m an early riser, so most of my chores are complete earlier in the day. So, on a Saturday or Sunday afternoon, it’s nice to sit back with a fresh brew and a sweet treat. Quiet and alone times are often ignored, but I think they’re very important and shouldn’t be overlooked.
I think in a former life, I must have been great friends with royalty – the type of royalty that enjoys an afternoon tea break and soaks up the latest gossip. In any case, in the present, I am sipping my coffee, and enjoying my slice of this loaf.
I’m absentmindedly scrolling through my social media accounts and absorbing the goings on in the world. In the comfort of my own home, sitting in my comfortable yellow plaid armchair, I’m protected from it all, and at peace with my afternoon break. Won’t you join me, Dear Reader?
Do You Like This Recipe?
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Red Currant Lemon Loaf
For the Cake:
- 1 1/2 cup sugar
- 3/4 cup butter, softened
- 3 large eggs
- 2 teaspoons lemon juice
- 3/4 cup milk
- 1 tablespoon lemon zest
- 3 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups red currants
For the Glaze:
- 1 cup confectioner's sugar
- 1 tablespoon lemon juice
For the Cake:
- Preheat oven to 375 degrees. Prepare a large loaf pan by greasing it with non-stick cooking spray. Set aside.
- In a large mixing bowl, using a hand-held mixer, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
- Add the eggs, lemon juice, milk, and lemon zest. Beat into the sugar and butter mixture until just incorporated. Set aside.
- In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together.
- Add the red currants and fold into the batter with a rubber spatula.
- Pour into prepared loaf pan and bake for 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Once you remove the loaf from the oven, it is very important to leave it in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 10 minutes. Remove the cake from the pan and allow to fully cool before serving.
For the Glaze:
- Whisk together the confectioner's sugar and lemon juice until smooth and creamy. Drizzle over the cooled loaf.
- Top with the fresh currants and more lemon zest for garnish – optional.
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