{Recipe} Very Lemony Loaf
Since becoming a mum of two, I have found doing my grocery shopping online most convenient. The last time I sat down to do my online order, I was supervising Dora while she played out in the yard and was breastfeeding Moo. Needless to say, I was sure to stuff something up. When the order arrived, hubby unpacked it and politely asked me if I was making something special with lemons. You see, I had meant to order two lemons… instead, I ordered two kilos!!
So, this is the first of a series of lemon recipes you may see in the coming weeks as I frantically try to use up my lemons before they expire.
The flavours in this loaf remind me of lemon and sugar pancakes.
125g butter or margarine, softened
1 1/2 cups caster sugar
1 large lemon, rind finely grated, juiced
2 eggs
1 1/2 cups self-raising flour, sifted
1/2 cup milk
1. Cream butter, rind and 1 cup of sugar with an electric beater until light in colour and texture.
2. Add eggs, beat well.
3. Add flour and milk to the mixture a bit at a time (to avoid lumps) and stir gently with a wooden spoon.
4.Tip mixture into a lined loaf tin (6cm deep, 19cm x 10cm base).
5. Bake for 40 – 50 minutes on 180˚c or until skewer comes out clean from centre.
6. In a small saucepan, heat lemon juice and 1/2 cup sugar until dissolved. Pour over warm loaf and allow to sit in pan until cool.
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