Some weeks ago I came across a YouTube video that described how to make Lemon Squash Bread. I decided to try it out and found a recipe that turned out very well. It was in American measurements, so I converted the recipe to grams and litres. Due to availability, some of the ingredients might also be slightly different. Visit this site if you rather want the original recipe.
Below is my adjusted recipe for Lemon Squash Bread.
Here is what you need for two lemon squash breads
Batter:
250 g butter
400 g wheat flour
450 g (5 dl) white sugar
Lemon zest from 1 lemon (about 2 ts)
0,5-0,6 dl fresh lemon juice
6 dl squash/zucchini (about 350 g)
3 large eggs
1 teaspoon salt
1 teaspoon baking soda (natron/bicarbonate)
1 teaspoon baking powder
Glaze:
2 tablespoons milk
1 teaspoon light syrup
3 dl powder sugar
1 tablespoon lemon juice
Steps to bake
- Preheat oven to 175 ˚C
- Coat two 1,5 litre loaf-pans with butter and sprinkle semolina inside the buttered pans. Pour out the semolina that doesn’t stick to the butter
- Shred the squash and squeeze out excess liquid.
- Leave it in a colander to drain
Continue to
- Melt the butter
- Scrape off the yellow skin of a lemon
- Squeeze out the lemon juice
The next steps are to
- Mix sugar, butter, lemon zest, and lemon juice in a bowl. Save at least 1 tablespoon of lemon juice for the glaze
- Whisk in 1 egg at a time into the sugar-butter mix.
- Then whisk for 2-3 min after all 3 eggs have been added
Then continue with
- Blend the dry ingredients (flour, salt, baking soda, and baking powder) in another bowl
- Sift in the dry ingredients and stir gently until everything is blended
Finish the dough by
- Pour equal amounts of the batter into the two pans
- Bake for 45 min on the lower level in the oven.
The glaze
- Meanwhile, make the glaze by heating milk and syrup in a pan. Then add lemon juice and powdered sugar. Use a teaspoon or two of milk if the glaze needs more fluid.
Finally
- Spread the glaze on the cakes while they still are warm. Let the cakes cool in the pans and remove them gently with a knife
The cakes will hold in room temperature for several days and can also bee frozen. If you keep the cake in a refrigerator you should take it out at least 1-2 hours before serving because the flavour is best when it has room temperature.
Please leave a comment and tell me if you enjoy what we are doing. You may also visit out channel at YouTube.
Og her kommer en utskriftsbar versjon på norsk
Saftig sitronkake med squash
1
hourIngredients
250 g smør
400 g hvetemel
5 dl sukker
2 ts revet sitronskall
0,5 dl presset sitronsaft
1 ts salt
1 ts natron
1 ts bakepulver
- Glasering
2ss melk
1 ts lys sirup
3 dl melis
1 ss presset sitronsaft
Directions
- Sett stkekovnen på 175 ˚C
- Smør 2 avlange brødformer med smør og strø semulegryn over. så det dekker formene innvendig
- Rasp opp squashen og press ut så mye væske du klarer. La stå og renne av mens du preparerer deigen
- Smelt smøret
- Rasp skallet av sitronen og press ut juicen. Fjern eventuelle steiner
- Bland sukker, smør, sitronskall og sitronjuice i en bolle.
- Pisk sammen blandingen
- Pisk deretter inn ett egg om gangen og pisk i ca 3 min etter siste egg er lagt til
- Bland sammen mel, salt, natron og bakepulver og sikt blandingen inn i den våte røren
- Rør inn den revne squashen til slutt
- Fyll deigen i de to brødformene og stek på nederste rille i 45 min
- Mens kakene steker, ha melk, sirtonsaft og sirup i en kaserolle og kok opp under omrøring.
- Sikt inn melis og rør til glasuren er jevn
- Når kakene er stekt tas de ut og settes på rist. Fordel glasuren jevnt over begge kakene. Avkjøl.
- Kaken kan oppbevares i romtemperatur i flere dager, men egner seg også godt til frysing. Jeg pleier skjære opp porsjonsstyller som jeg fryser med en bit mellomleggspapir mellom hvert stykke. Da kan jeg enkelt ta ut og tine ønsket antall kakestykker.
