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.
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.
Depending on the size of your loaf pan, you might have more batter than you need. Do not fill the loaf pan more than 3/4 full with the batter. Alternatively, you can bake this in a bundt pan, but it will take a few extra minutes in the oven.