L is for Lemons and Limes

Source: peterpics924

With dreary winter upon us in New Zealand, an abundance of fresh fruit and vegetables is clearly lacking in my gardens. However, I can always rely on the citrus trees to produce a crop every year without fail, apart from the mandarin tree as the goats ate that, but that is another story! So what is a girl to do with all these lemons and limes?

Just by chance I happened to be flicking through a mag in my lunch break the other day and came across what appeared to be the perfect recipe. I remember the wonderful lemon loaf my mother used to make that was drenched in sweet, but tangy lemon syrup and this seemed very reminiscent of that. So as soon as I got home I got busy in the kitchen. And oh my, this was absolutely divine. It all disappeared that night and I was begged to make it again and again!

Lemon & Lime Loaf

Zest and juice of 1 lemon

Zest and juice of 1 lime

75ml oil

2 eggs

95g caster sugar

1 tsp salt

250g self raising flour

225 plain yoghurt

50g caster sugar (for sugar)

60g vanilla sugar

For the syrup, heat the lemon and lime juice with 50g caster sugar in a small saucepan on a medium element until the sugar dissolves. Set aside.

Cream the butter and 195g of caster sugar for 3 minutes on high speed until the mixture becomes white and fluffy.

Add grated lemon zest and lime zest with oil and whole eggs, and whisk until thick and pale in colour.

Add salt and yoghurt, mix for 30 seconds until combined, then fold in the flour. Pour mixture into a well greased loaf tin, or use baking paper.

Bake in oven at 160 degs Celsius for 1 hour or until a skewer comes out clean. As soon as you remove the loaf from the oven, drown it with the lemon syrup, then sprinkle with vanilla sugar and allow to cool before removing from the tin.

Source: North & South magazine, August 2008