The lemon tree in the backyard is getting heavy with rapidly ripening lemons. I have been counting down the days until they are juicy enough to bake this loaf.
And it seems that the day has arrived.
A perfect wintery rainy day, school holidays have started (in Victoria) and the inevitable entertainment of the children has fallen back to the parents. I actually love school holidays, getting to spend these precious days with my ever changing sparkly little being. But it can be a shuffling of mental space and capacity, as the days can be long. Especially when it’s grey and rainy and we are stuck indoors.
Activity books have arrived in the mail from her Nan, to entertain her while I quickly write out a few words here. Then we will be onto the next thing, we have already mopped the floors and had a bath, and played dress ups, all before noon. Now it’s the perfect afternoon to do some baking together.
First braving the rain to pick a basket full of lemons from the tree, how lucky!
This loaf is quite simple and basic, but is so delicious. And moreish. Don’t be shy with the lemon zest either if you like it zesty like me.
This recipe is gluten and dairy free, but it does contain organic eggs.
I’ve also used castor sugar, I often use coconut or dark brown sugar in my recipes for the added minerals, but I decided to use castor sugar this time to maintain the light colour of the loaf. But by all means mix it up.
This loaf goes perfect with an afternoon cuppa. My daughter ate about 3 slices once it was baked, so this kid loves it at least.
I hope the school holidays treat you well if you are bound to such things. If not may this winter season be filled with coziness and comfort and all good things.
Enjoy!
Alli x
Delectable Lemon Loaf
Ingredients
- 1½ cups Almond meal
- ½ cup Buckwheat flour
- 1 tsp Baking powder
- pinch of Salt
- ¾ cup Castor sugar
- ½ cup Olive oil (mild)
- 1 medium Lemon, juice and zest
- 3 medium Eggs (organic)
Drizzle sauce (optional)
- 2 tbsp Castor sugar
- 1 medium Lemon, juiced
Instructions
- Preheat the oven to 160 degrees C
- Line a loaf tin with parchment paper
- In a medium mixing bowl add in the dry ingredients of almond meal, buckwheat flour, baking powder and salt, mix well to combine
- In a small bowl whisk together the eggs, castor sugar and olive oil until well combined
- Pour the wet ingredients into the dry and mix well to combine.
- Add in the zest of a lemon and then the juice of the lemon
- Mix until well combined
- Pour the mixture into the prepared loaf tin and place in the oven to bake for approximately 55mins to 1 hour or until a skewer comes out clean.
- Remove from the oven and let cool in the tin for 10 minutes and turn out onto a wire rack for a further 10-15mins to cool.
For the drizzle sauce
- In a small saucepan over low to medium heat, whisk together juice of a lemon and castor sugar, stir until the sugar is dissolved and then remove from the heat.
- Pour the drizzle sauce over the loaf. Cut into slices and serve with a cuppa.
