tiny happy

I had some precious lemons picked from my parents' orchard (can't seem to grow them in our garden here) and, in my quest to use them in something delicious, made a batch of lemon curd – a jar for us and one for a friend.

Then we had visitors for afternoon tea, so I made a cake using the finished lemon curd. Well, it was more of a loaf. But very lemony and perfect with a cup of tea.

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SUNDAY AFTERNOON LEMONY LOAF

2 cups flour
2 tsp baking powder
1/4 tsp salt

2 eggs
3/4 cup caster sugar

100 grams butter, melted
3/4 – 1 cup milk

1-2 lemons + 1 extra spoonful of caster sugar
1/2 cup lemon curd – you can buy this ready-made or make your own using this recipe (makes 2 jars)

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Line a loaf tin with waxed paper and preheat the oven to 180 degrees C.
Sift and stir together the flour, baking powder and salt.
Beat the eggs and sugar in a separate bowl till creamy. Grate the zest from the lemons and beat in.
Lightly stir together these two mixtures, along with the melted butter, and enough of the milk to make a light, smooth batter.

Tip half of the batter into the loaf tin. Spoon the lemon curd over, then tip in the other half of the batter on top. Bake for about 15-20 mins, or until golden brown.

Squeeze the juice from the lemons and stir together with the extra spoonful of caster sugar. Pour this syrup over the hot loaf when it comes out of the oven.

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