Hazelnut Brown Butter Loaf with Lemon Icing

Hazelnut Brown Butter Loaf with Lemon Icing

This exquisitely textured loaf marries rich, nutty depth with tender crumb, crafted through slow-simmered brown butter and toasty hazelnuts. A crisp, bright lemon icing provides a balancing zesty contrast, elevating its indulgent profile. Best savored with a cup of aromatic tea for afternoon repose, or adorned with fresh berries and whipped cream as a decadent dessert. Its allure often leads to subtle, frequent servings.

Recipe & Preparation

Ingredients

For the Loaf:

• 200g unsalted butter (for brown butter)

• 250g all-purpose flour

• 1 tsp baking powder

• ½ tsp fine sea salt

• 150g granulated sugar

• 2 large eggs, room temperature

• 150g toasted hazelnuts, finely chopped (plus extra for garnish)

• 2 tbsp whole milk (or buttermilk, optional)

• 1 tsp vanilla extract (optional, for enhanced aroma)

For the Crisp Lemon Icing:

• 100g powdered sugar

• 1 tbsp fresh lemon juice (adjust to consistency)

• ½ tsp lemon zest (from 1 medium lemon)

Equipment

• 9×5 inch loaf pan (greased + parchment-lined)

• Stand mixer or hand mixer

• Small saucepan (for brown butter)

• Fine-mesh sieve (for dry ingredients)

• Wire cooling rack

Step-by-Step Instructions

1. Prepare Brown Butter

In a small saucepan, melt butter over medium-low heat. Simmer gently, stirring occasionally, until butter turns a deep golden-brown (5–7 minutes). Remove from heat and let cool to room temperature to avoid scrambling eggs. Note: Watch closely to prevent burning; nutty aroma and color indicate readiness.

2. Mix Dry Ingredients

In a medium bowl, sift flour, baking powder, and salt. Whisk thoroughly to aerate and combine evenly. Set aside.

3. Cream Eggs & Sugar

In a large mixing bowl, beat sugar and eggs on medium speed (stand mixer) or high speed (hand mixer) until pale, thick, and tripled in volume (3–4 minutes). This step ensures lightness and structure.

4. Incorporate Brown Butter & Wet Mix

Add cooled brown butter to the egg-sugar mixture, stirring until fully integrated. Fold in vanilla extract (if using) and milk, mixing briefly to combine.

5. Combine Wet & Dry Ingredients

Gradually add the sifted dry ingredients to the wet mixture, stirring with a spatula just until incorporated (avoid overmixing to preserve tenderness). Gently fold in toasted hazelnuts, ensuring even distribution without deflating the batter.

6. Bake the Loaf

Transfer batter to the prepared pan, smoothing the top with a spatula. Bake at 175°C (350°F) for 35–40 minutes, or until a toothpick inserted into the center emerges with moist crumbs (not wet batter).

7. Cool & Prepare Icing

Remove loaf from the pan immediately after baking and place on a wire rack to cool completely (1 hour minimum). Meanwhile, mix powdered sugar, lemon zest, and juice in a bowl until smooth and drizzling-consistent (add more juice for thinner icing, sugar for thicker).

8. Assemble & Enjoy

Once fully cooled, spread the lemon icing evenly over the loaf. Let the icing set for 15–20 minutes. Slice and serve—either with tea, or topped with fresh berries and a dollop of whipped cream for an elegant finale.

Pro tip: For extra crunch, reserve a few hazelnuts to sprinkle on top of the icing before it sets.