Lemon Loaf Cake

Serves 8-10 Prep Time 5 minutes   Cook Time 40 minutes   Rated:

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I do love all things lemon. You will know that if you read this site or follow me. I have struggled with getting a lemon tree to produce for a few years now and it makes me sad EVERY winter when I buy really average lemons from supermarkets at exorbitant prices. I hate seeing them laying on the ground in my neighbourhood and have been known to be a lemon picker upperer as I casually walk past. The struggle is real.

SO, when someone gifted me a basket full of beautiful Meyer lemons (those are the ones with the unbelievably soft skin, and the juice is quite sweet) I decided this was on the menu. Perfect for morning tea, pretty enough for afternoon tea or get the ice cream out and have it for dessert.

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Need

Do

1  

Preheat oven to 170°C and butter and flour a loaf tin very well. Set aside.

2  

Place eggs and sugar into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3.

3  

Add the finely grated lemon zest and juice, EVOO, yoghurt and lemon oil. Whip 1 min/Butterfly/speed 3. Remove the Butterfly.

4  

Add the flour and fold in using a spatula until just combined. Pour into prepared tin and bake 40 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for at least 10 minutes then transfer cake to a wire rack to finish cooling completely before glazing.

5  

To make the glaze, place the butter and icing sugar into a small bowl and blend by hand, adding the lemon juice slowly to loosen up the mixture until is is a good pouring consistency.

6  

Drizzle over the cake, garnish with edible flowers and or thinly sliced lemon slices.

Served with

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