Friday, June 12, 2009

Chef Chuck's Lemon Loaf


Pagnotta al Limone


A fresh and zesty lemon loaf perfect for this time of year. Lemon loaf with chocolate icing can be served alone or with whip cream, berries, or ice cream. A bright blend of lemon and chocolate creates a wonderful dessert.

Lemon Loaf

1 1/2 cups sugar
12 tablespoons butter, softened
3 eggs, room temperature
1 teaspoon lemon zest, finely chopped
juice of 1 lemon
6 ounces vanilla yogurt
1 teaspoon vanilla
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt


Preheat oven to 350 degrees. Sift together flour, baking powder and salt set aside. Beat butter and sugar together for 1 minute. Add eggs one at a time, then zest, juice, yogurt and vanilla. Put mixer on low and add flour mixture till combined. Butter and lightly flour a 9x5 loaf pan, place on a baking pan, bake 1 hour.


Chocolate Icing


1/2 cup semi-sweet chocolate
1/4 cup heavy cream

zest of 1/2 a lemon,
for top of loaf



Place chocolate and cream in a double boiler heat on low and stir till chocolate is smooth. Remove from heat and cool for 15 minutes. Pour over loaf and spread chocolate, grate lemon
zest over top and refrigerate.

8 comments:

  1. I love the added zest right on top of that glorious chocolate. I could easily sneak down for a midnight snack with this around.

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  2. Fabulous combination! Wow... now, do I make it just for me, or do I share..? Oh, that is a tough predicament!

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  3. MMMMM...this dessert looks quite fabulous! I love that you didn't use a lot of butter & also you have used yoghurt & lemon, I like that in my cakes! Yummie!

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  4. Hi Bridgett, I am with you on that!! Thank You :)

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  5. Hi LaDUE I hate putting you in these positions, but just enjoy!! O yes you must share! Thank You )

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  6. Hi Sophie, If I must say, Yummy it is !! Thank You :)

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  7. gotta love the addition of chocolate with lemon! This looks oh so good!

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