Lemon-Infused Swiss Butter Loaf
This delightful Lemon-Infused Swiss Butter Loaf is a cherished family recipe I discovered during my time in Switzerland. Ideal for novice bakers, this loaf boasts a rich buttery flavor and a vibrant burst of fresh lemon that will brighten any afternoon. The moist texture, enhanced by a tangy lemon drizzle, makes it perfect for enjoying warm or at room temperature. With the simple use of a kitchen scale for measuring, you’ll find that the preparation is both straightforward and rewarding. Bake this treat for a special occasion or simply to indulge yourself – either way, it’s guaranteed to become a beloved favorite in your home.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
soft butter
200 (softened)
sugar
200 (granulated)
salt
1 pinch
lemon rind
2 (grated)
eggs
4 (large)
flour
200 (all-purpose)
baking powder
1 (tablespoon)
icing sugar
50
lemon juice
2 (freshly squeezed)
Instructions
1
Preheat your oven to 180 degrees Celsius.
2
In a large mixing bowl, begin by whipping the soft butter until it is creamy.
3
Gradually incorporate the sugar, pinch of salt, and grated lemon rind. Whisk the mixture until it is smooth and light in color.
4
Add in the eggs one at a time, whisking well after each addition to ensure everything is thoroughly combined.
5
Sift together the flour and baking powder, then gently fold them into the batter until just mixed. Be careful not to overmix.
6
Grease a loaf pan and transfer the batter into it. Using a sharp knife, make a deep lengthwise cut down the center; this will allow for a beautiful rise while baking.
7
Bake in the preheated oven for 60 minutes, or until the loaf is golden brown and a skewer inserted into the center comes out clean. If necessary, cover the top with tin foil during the last 30 minutes of baking to prevent over-browning.
8
While the loaf is baking, prepare the lemon drizzle by mixing the icing sugar with the fresh lemon juice until smooth.
9
Once the loaf is finished baking, carefully remove it from the pan and set it on a serving platter.
10
Take a skewer and make multiple deep holes all over the top of the loaf, focusing on the long cut down the center.
11
Generously pour the lemon drizzle over the top, ensuring that it seeps into the holes for maximum flavor infusion.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Lemon-Infused Swiss Butter Loaf?
It is a rich, buttery loaf with fresh lemon flavor, based on a cherished family recipe from Switzerland.
Is this recipe suitable for beginners?
Yes, it is specifically noted as ideal for novice bakers due to its straightforward preparation.
What temperature should the oven be set to?
The oven should be preheated to 180 degrees Celsius.
How much butter is needed?
The recipe requires 200 grams of soft butter.
What preparation is needed for the butter?
The butter should be softened and then whipped until it is creamy.
How much sugar is used in the batter?
The recipe calls for 200 grams of granulated sugar.
When do I add the lemon rind?
Gradually incorporate the grated lemon rind along with the sugar and a pinch of salt after whipping the butter.
How many lemons are needed for the rind?
You will need the grated rind of 2 lemons.
How should the eggs be added?
Add 4 large eggs one at a time, whisking well after each addition to ensure they are thoroughly combined.
Do I need to sift the dry ingredients?
Yes, you should sift together the flour and baking powder before adding them to the batter.
What type of flour is recommended?
The recipe uses 200 grams of all-purpose flour.
How much baking powder is required?
You will need 1 tablespoon of baking powder.
How should I combine the flour with the wet ingredients?
Gently fold the sifted flour and baking powder into the batter until just mixed, being careful not to overmix.
What is the purpose of the deep cut in the batter?
Making a deep lengthwise cut down the center of the batter allows for a beautiful rise while baking.
How long does the loaf take to bake?
The loaf takes approximately 60 minutes to bake.
How do I know when the loaf is finished baking?
It is done when the loaf is golden brown and a skewer inserted into the center comes out clean.
What should I do if the top of the loaf browns too quickly?
Cover the top with tin foil during the last 30 minutes of baking to prevent over-browning.
How is the lemon drizzle made?
Mix 50 grams of icing sugar with the freshly squeezed juice of 2 lemons until smooth.
When should I remove the loaf from the pan?
Once the loaf is finished baking, carefully remove it from the pan and place it on a serving platter.
Why do I need to poke holes in the cake?
Poking multiple deep holes allows the lemon drizzle to seep into the loaf for maximum flavor infusion.
Where should I focus when poking holes with the skewer?
Focus especially on the long cut down the center of the loaf.
When should the lemon drizzle be applied?
Generously pour the drizzle over the top once the loaf is out of the pan and holes have been poked.
Can this loaf be eaten warm?
Yes, it is perfect for enjoying warm or at room temperature.
What is the suggested way to measure ingredients?
The recipe recommends using a kitchen scale for straightforward and accurate measuring.
What is the texture of the loaf?
The loaf has a moist texture that is enhanced by a tangy lemon drizzle.
How many eggs does the recipe require?
The recipe requires 4 large eggs.
What are the main flavor profiles of this cake?
It features a rich buttery flavor and a vibrant burst of fresh lemon.
Is there salt in this recipe?
Yes, the recipe includes 1 pinch of salt.
What kind of sugar is used for the glaze?
The glaze (drizzle) is made using 50 grams of icing sugar.
What categories does this recipe fall under?
It is categorized as a dessert, cake, and sweet treat.