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
- Preheat oven to 180 degrees.
- 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.
- Add sifted dry ingredients alternately with milk and then fold in lemon rind, juice and ground almonds.
- 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.
- 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.
- 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.
My dear friend Kim contributed this terrific little recipe from taste.com AGES ago – but I only recently noticed it in the firstname.lastname@example.org inbox. This is a bonza recipe: the ingredients are ones you’re likely to find in your pantry and freezer and there’s no butter in it at all. If you’re avoiding sugar this recipe works well by simply exchanging sugar for dextrose exactly. If you don’t have raspberries in your freezer but do have tinned ones or berries of another kind, do feel free to exchange as needed. I made this using blueberries (see second photo) and it tasted lovely. This gorgeous little loaf will cost you no more than $4 to make. Enjoy!
- 1 3/4 cups desiccated coconut
- 1 1/2 cups coconut milk
- 1 cup caster sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla essence
- 1 2/3 cups self-raising flour
- 2 tablespoons flour extra
- 1 cup frozen raspberries
- icing sugar, to serve
- Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes (or not – I have little patience for steps like these!).
- Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
- Toss frozen berries in extra flour (this will prevent them from sinking to the bottom of the loaf as it cooks). Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift flour over coconut mixture. Gently stir until combined. Fold in raspberries.
- Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired.