A few weeks ago, I found this post from SweetMeets BakeShop. I was so intrigued by the idea of using garam masala in a sweet dessert that I kept coming back to it. I don’t bake a whole lot, but I’m always trying to get myself to do so. Turns out reading that post was the kick in the butt I needed to turn my oven on (thank you!). It didn’t hurt either that it’s finally starting to feel like fall around here. When it’s 90+ degrees out (ie: last week), the thought of turning the oven on for any length of time just sounds terrible.
And I’m glad that I did! This is a great treat to snack on. Thus far, I’ve eaten some for breakfast, for dessert, and for an afternoon snack. Don’t be put off by the idea of the garam masala in a sweet dish. It doesn’t taste like curry in a loaf… more like a spice cake with more depth of flavor. The only thing I will say is that I think next time I might try orange instead of lemon. I think the orange would go better with the rest of the flavors of the dish.
Garam Masala Spiced Lemon Loaf
Adapted from SweetMeets BakeShop blog
- 1 1/2 cup all-purpose flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp garam masala
- 2 tsp cinnamon, divided
- 2 lemons (zested and juiced)
- 2 tsp zest
- 4 tbsp juice, divided
- 2 eggs
- 1/2 cup of milk
- 1/4 cup of safflower oil
- 1/2 cup + 1 tbsp powdered sugar
- Preheat oven to 350 degrees.
- Sift together the dry ingredients (flour, white & brown sugars, baking soda, salt, garam masala, and 1 tsp of cinnamon) in a large bowl.
- Whisk together the wet ingredients (all of the lemon zest, 1 tbsp of the lemon juice, eggs, milk, and oil).
- Slowly stir the wet mixture into the dry mixture, until well combined.
- Grease a loaf pan and then pour the dough into your pan.
- Back for 30 minutes, until a toothpick can be cleanly inserted and removed.
- Allow the loaf to cool.
- Prepare the icing. Place the powdered sugar and remaining 1 tsp of cinnamon into a small bowl. Stir in the remaining lemon juice. (You may not use all of the juice.) Resulting glaze should be thick, but able to drip off the back of a spoon.
- Using a spoon, drizzle your glaze onto the loaf.