Fresh citrus loaf

A nasty surprise welcomed us on return from our golf weekend last week. We had taken a long weekend and left on Friday so hadn’t collected the mail. Will returned from the mail box looking furious with a handful of opened mail. Someone had broken in.

It seems they felt for cards and only opened those letters. Apparently Will’s golf-link membership card was of no interest to them but my $20 Woolworths voucher, a reward for doing online surveys, had been stolen. Luckily that was all they got.

I’ve been getting a lot of cards with my new name and was expecting my license and credit cards. It would have been handy for them to activate the credit cards with all my license details.

Fresh citrus loaf

I’m a big believer in karma so I’m sure one day they’ll get what’s coming to them. We went and got a Po Box the next day so they won’t get us again.

Just in case my passionfruit ‘finding’ brought me bad karma I thought I’d gain some good back and make delicious cake for my grandma (ps I would have made it for her karma or no karma!).

I’ve been reading my Edmonds Cookery Book a lot lately and have so many recipes ear-marked. I had picked a lemon fresh from the tree (at mum’s house so no bad karma from that) so the fresh citrus loaf cake seemed perfect. You can’t get much fresher than straight from the tree.

The cake was a little bit more dense than a tea cake but not quite like a pound cake. The citrus was subtle but delicious. It’s the perfect afternoon treat and it’s really quick to whip up.

The ingredients

Butter, sugar and lemon zest

Finally a recipe that starts with something a little different. Not only do you beat butter and sugar together but there is lemon zest involved too! Beat them all together in an electric mixer until they are light and creamy.

In with the eggs

One it’s all mixed up, add the eggs and give them a good beating.

Flour

Alternate between adding a little flour and then a little milk until it is all mixed together.

Pecans

Take the bowl off the stand and gently fold through the nuts. I personally think pecans and walnuts are pretty interchangeable. I hope that’s not like saying Australians and New Zealanders are same same.

Ready for baking

Spread the batter into the prepared in. Make sure you’ve lined it with the long sides extending out of the pan.

It makes it much easier to take it out of the tin plus I think it adds a nice vintage-looking touch. Pop it in the oven at 180C fan-force for 45-50 minutes or until it is golden on top and a cake tester comes out clean when inserted in the middle of the cake.

Making the syrup

While it’s baking away, make the syrup. Pour the sugar and lemon juice into a small saucepan and heat them over low heat, stirring, until the sugar has dissolved.

Crank up the heat and bring the mixture to a boil and then take it off the heat and set it aside to cool.

Syruping the cake

As soon as the cake comes out of the oven, pour over the syrup. You might want to do this on a plate in case the syrup goes everywhere – yet another thing I learned from experience.

Fresh citrus loaf

Leave the cake in the tin to cool completely.

Fresh citrus loaf

I think the best way to serve this cake would be in heated slices with a nice spread of butter. Enjoy!

What about you? Have you ever had anything stolen?

Fresh citrus loaf

Fresh citrus loaf

Fresh citrus loaf

Yield: 1 Loaf

Ingredients

  • 125g (1/2 cup) butter
  • 3/4 cup caster (superfine) sugar
  • 1 tsp grated lemon rind
  • 2 eggs
  • 2 cups self-raising flour
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/4 cup chopped walnuts (I used pecans)

Instructions

  1. Pre-heat the oven to 180C(356F) fan-forced and grease and line a loaf tin. Line it so that the paper extends over the long sides.
  2. Beat the butter, sugar and lemon rind together until they are light and creamy.
  3. Add the eggs and mix until they are well combined.
  4. Alternate between adding the milk and the flour until everything is mixed in.
  5. Take the bowl off the stand and fold though the nuts.
  6. Spread the batter into the tin and bake for 45-50 minutes or until a cake tester inserted in the middle comes out clean.
  7. While the cake is baking, make the syrup - place the sugar and lemon juice in a small saucepan and heat over low heat, stirring, until the sugar is dissolved. Bring the pot to a boil and then take it off the heat and set it aside to cool.
  8. Leave the cake in the tin and pour over the syrup.
  9. Leave it to cool completely in the tin.

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