This delicious Lemon Loaf with Crème Fraîche Icing & Pink Lemonade Sherbet is perfect for Mother’s Day morning tea!
Lemon Loaf Ingredients
150g salted butter, chopped and softened
1 cup caster sugar
2 tbsp finely grated lemon zest
2 eggs, room temperature
2 cups self-raising flour
½ cup (125ml) crème fraîche
1 tbsp lemon juice
1 tsp rose petals
Crème Fraiche Icing
1½ cups (375ml) crème fraîche
½ cup icing sugar, sifted
Pink Lemonade Sherbet
½ tsp citric acid
1 tbsp icing sugar
1 tbsp raspberry jelly crystals
½ tsp bicarbonate of soda
Lemon Loaf Method
Preheat oven to 180°C (160°C fan forced). Place the butter, sugar and lemon zest in the bowl of an electric stand mixer with a beater attachment and beat for 5 minutes until pale and fluffy. Add eggs one at a time, beating well after each addition, until incorporated.
Add flour and crème fraîche in alternating batches, starting with flour, until combined. Stir in the lemon juice. Spoon into a lightly greased 8.5 x 23cm loaf tin lined with baking paper. Bake for 1 hour in the preheated oven, or until a wooden skewer inserted into the loaf comes out clean. Cool in tin for 15 minutes, then turn onto a wire rack and cool completely.
Place the crème fraîche and icing sugar in the bowl of an electric mixer fitted with a whisk attachment and whisk for 3 minutes, or until light and fluffy. Spread the icing over the cake and refrigerate for 5 minutes, or until set.
To make the sherbet, mix the citric acid, icing sugar, jelly crystals and bicarbonate of soda together.
To serve, sprinkle the sherbet and rose petals over the cake.
Lemon Loaf Smart Tip
You can use sour cream in this cake instead of crème fraîche. The pink lemonade sherbet is best sprinkled on the cake just before serving so it doesn’t dissolve into the icing.