Lemon, Sage & Muscat Drizzle Loaf

Herbs are the friend of the physician and the pride of cooks. - Charlemagne

As you know, I just love herbs in any guise, but paired with the zesty tang of citrus they come into a whole new realm of aroma. Any sage will work well here, its pungent notes mellowed by the sweetness of the cake. In the summer months, nothing sings more than the tropical scent of Pineapple Sage. Try it, you might just love it!

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lemon drizzle, loaf cake, lemon loaf, lemon cake, herb recipes, lemon drizzle cake

Yield: 8-10

Author: Suze Morrison

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Lemon, Sage & Muscat Drizzle Loaf

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

Any sage will work well here, its pungent notes mellowed by the sweetness of the cake. In the summer months, nothing sings more than the tropical scent of Pineapple Sage. Try it, you might just love it!

Ingredients

Loaf

• 90g Unsalted Butter (plus extra to grease)
• 3 Large Eggs
• 120g Caster Sugar
• 7 Sage leaves, ribs removed and finely chopped.
• 3 Lemons, zested, 1 Juiced (save the remaining juice for the drizzle)
• 90g Full Fat Greek Yogurt
• 150g Plain Flour
• 1 ½ tsp Baking Powder
• ¼ tsp Fine Salt

Drizzle

• 70g caster Sugar
• 1 Lemon, juiced
• 1 tbsp Muscat
• Crystallised Sage Leaves to serve.

Instructions

1. Begin with the cake. Grease and lightly flour a 900g Loaf tin. Set aside in the fridge. Preheat oven 150C.
2. Melt the butter and stand for 5 minutes to cool. Beat in the eggs, sugar, and lemon zest until homogenous. Beat for a further 2 minutes to aerate.
3. Add the flour and lemon zest and gently combine. Finally fold in the Greek yogurt, taking care not to overwork the batter.
4. Pour into your prepared tin and slash a score across the length of the batter with a sharp knife. Bake on the middle shelf for 45-55 minutes, or until a skewer comes out clean.
5. Allow to cool in the tin for 10 minutes. Meanwhile, add the lemon juice, muscat and sugar for the drizzle to a small pan and dissolve over a low heat. Increase the heat and bubble to a syrupy consistency.
6. Poke small holes in the cake and pour over the syrup in the tin. Allow to cool then turn onto a wire rack.
7. Once cold, garnish with crystallised sage leaves and serve in thick slices with whipped cream.

https://gourmetglow.co.uk/recipes/lemon-sage-muscat-drizzle-loaf