Monday, August 3, 2009

Zesty Lemon

There is nothing to equal the zesty, zingy flavour of lemon. Citrus fruit is plentiful and at its best/juiciest about now. If you are into seasonal eating - eat it at this time of year and get some extra health benefits to boot! Add coconut (for texture) to zingy lemon and you have a winner in my books! My Mum and I share a love of any thing coconut-y.

I've tasted a few versions of the 'Lemon Loaf' but this recipe of my Mum's is exceptional! It has well and truly earned its place in our family recipe book.



Lemon Syrup Loaf


1/2 cup coconut
125 gm butter
2 tsp grated lemon rind
1 1/2 cups flour
1/2 tsp salt
3/4 cup milk
3/4 cup sugar
2 eggs
2 tsp baking powder
Syrup-
1/4 cup lemon juice 1/4 cup sugar

Combine coconut and milk then set aside. Cream butter, sugar and lemon rind until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder & salt into creamed mixture. Add coconut mixture then fold until completely combined. Pour mixture into a greased and lined, 22cm loaf tin. Bake at 180 deg C for about 3/4 to 1 hr or until loaf springs back when lightly touched. Allow to cool slightly.
Place 1/4 cup of lemon juice & 1/4 cup sugar in a small saucepan. Heat gently, stirring until sugar is dissolved. Spoon syrup over warm cake while still in tin. Leave until cold.

3 comments:

  1. Am keen to try this, have another coconut loaf recipe with no eggs or lemon. Our lemon tree has a marvellous crop of fruit and is about to start blossoming so it might be relieved to lose one or two fruit to the kitchen!!

    ReplyDelete

 
web page hit counter
web page hit counter