Jasmine Lemon Loaf

For the loaf

• 5 tsp Jasmine powderSuperboba
• 0.75 cup whole milk
• 0.75 cup unsalted butter, softened
• 0.75 cup sugar
• 3 eggs
• 2 cup all-purpose flour
• 2 tsp baking powder
• 0.5 tsp salt
• 2 tbsp lemon zest

For the glaze

• 1 cup icing sugar
• 2 tbsp lemon juice

1. 1

   Heat the oven to 175 C and line a 9x5 inch loaf tin.

2. 2

   Whisk 3 tsp of the Jasmine powder into the milk until dissolved. No warming and no straining.

3. 3

   Cream the butter and sugar until pale, then beat in the eggs one at a time.

4. 4

   Sift the flour, baking powder, salt and the remaining 2 tsp of Jasmine powder together, then fold into the butter mixture with the lemon zest.

5. 5

   Add the jasmine milk and mix to a smooth batter without overworking it.

6. 6

   Pour into the tin and bake 45 to 50 minutes, until a skewer comes out clean.

7. 7

   Cool in the tin 10 minutes, then turn out onto a rack.

8. 8

   Whisk the icing sugar and lemon juice into a thick glaze and pour over the cooled loaf.

• Jasmine and lemon can fight if you overdo either. The zest goes in the batter, the juice only in the glaze.
• Glaze it completely cool or the glaze soaks in and disappears.
• Better on day two, wrapped, once the jasmine has settled through the crumb.