By Lisa Starr, Meatland Ltd.
www.meatland.net
Ultimate Lockdown Lemon Loaf
My attitude is that when life gives you lemons, make lemon cake, and this stir-'n-bake version is well deserving of the title 'Ultimate Lockdown Lemon Loaf'.
Easily made gluten-free and parve, it also doesn't contain eggs, further adding to its versatility.
A must-make dessert cake, or coffee side-serving, and the very best thing to come out of corona cookathons.
Ingredients
CAKE/LOAF
1 cup plain flour
1 cup ground almonds*
1/2 teaspoon salt
1 teaspoon bicarbonate of soda
2 teaspoons 5% vinegar
3/4 cup sugar
1 cup milk OR any non-dairy milk
1/2 cup olive oil OR canola oil
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla OR almond essence
* Can use all flour though half almond/half flour is best. Can use all ground almond for GF and Pesach.
SYRUP
1/4 cup sugar
3 tablespoons lemon juice
GLAZE
1/2 cup powdered sugar
1 tablespoon lemon juice
Directions
1: Stir cake ingredients together till combined, pour into a large, greased loaf tin or a 24 cm springform tin, and bake at 180 C for 45 - 50 minutes.2: Meanwhile prepare the syrup by heating sugar and lemon juice together till slightly thickened and pour over the hot cake.
3: Wait till cake is completely cold then mix together powdered sugar and lemon juice till thickened - start by only adding 2 teaspoons of juice as you don't want it too clear and runny - and drizzle over the entire cake. Decorate with strips of lemon zest if desired.
COOK'S NOTES: You can replace all the lemon with orange juice and zest for an orange version. Cut lemon juice in the cake down to 3 tablespoons if preferred though it's fabulous just the way it is.
This recipe does not contain eggs so don't worry that these were omitted from the ingredients list. The vinegar is just your everyday, plain vinegar. Cake is deliciously moist and dense and it makes a wonderful dessert cake. Keeps well in a sealed container outside the fridge. Cakes get stale in a refrigerator faster than anywhere else.
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