Since blogging about my prolific lemon tree lots of friends have sent me their winning lemon recipes, and so I’ve been enjoying the process of trying them out as needed, photographing and blogging about them (sorry I’m not faster at it… life doesn’t generally afford me the fun of cooking just for the sake of it!). Next cab off the lemon rank is Amy’s Lemon Bread, which she tells me is probably the cake she’s made more than any cake ever, and the one she still makes most often. This lovely loaf took little time and only a few dollars to make, lasted a good week in my take cake keeper and worked well with cream as dessert when needed. Thanks for sharing, Amy.

For the cake:

• 90g of butter
• 1 cup castor sugar
• 2 eggs
• 1 1/2 cups plain flour
• 1 tsp baking powder
• pinch salt
• 1/2 cup milk
• 1 dsp grated lemon rind
• 1 tbsp lemon juice
• 1/2 cup almond meal

For the lemon syrup:

• 2 tbsp lemon juice
• 1/2 cup castor sugar

1. Preheat oven to 180 degrees.
2. In a small saucepan or microwave jug melt butter and mix in the sugar. Transfer to a large bowl, and add eggs one at a time, mixing well as you go.
3. Add sifted dry ingredients alternately with milk and then fold in lemon rind, juice and ground almonds.
4. Pour into a greased or lined loaf tin and bake in moderate oven for 50-60 minutes, though start checking earlier if you’re oven is hottish or fan-forced.
5. While cake is in the oven, prepare the syrup by stirring lemon juice and sugar in a small saucepan over low heat until the sugar dissolves.
6. When cake is cooked and still hot and in the tin, gradually spoon over the lemon syrup. Allow to cool completely in the loaf tin.