Tag Archives: syrup

Aug24

Amy Heap’s Lemon Bread

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Lemon Bread

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.
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Jun23

Jodi’s Mum’s Lemon Tea Cake

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The lemon tree out the side of my house has been bursting with lemons for the last few weeks and I’ve been racking my brain to find ways to use them up. I’m really not the most sentimental of people but I quite like it that the variety of lemon my tree brings forth is a ‘Meyer’ lemon – my maiden name. According to my grandmother, one of our long lost relatives first propagated it and it’s now one of the most readily available varieties. So I was excited when my friend Jodi emailed me her mother’s recipe for Lemon Tea Cake. When I made this ridiculously easy cake, I so enjoyed the neatness of it all – using all the lemon’s rind and juice with no wastage. This cake will set you back no more than 20 minutes and $3. Thanks for sharing, Jodi.

  • 1  1/2 cups self raising flour
  • 1 cup sugar plus 1/4 cup extra
  • 1/2 teaspoon salt
  • 120g butter
  • 2 eggs
  • 1/2 cup milk
  • zest of 1 lemon
  • juice of 1 lemon
  1.  Preheat oven to 180 degrees (170 fan forced). Grease and line a 20cm round, ring or loaf tin.
  2. In a medium sized bowl, sift flour, add sugar and salt. Rub in butter. (This is done easily if you grate butter cold, straight from the fridge.)
  3. Combine beaten eggs and milk and stir into mixture. Fold in lemon rind.
  4. Pour into the tin and bake for about 50mins, but start checking earlier with a skewer.
  5. Mix juice of lemon and 1/4 cup sugar and remove cake from the oven. Immediately spoon lemon juice/sugar mixture over cake and allow to soak into the cake.
  6. Leave in tin to cool. Serve by itself or with cream and ice cream for dessert.