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Lemon and Ginger Loaf
Here’s a recipe from Grandma to
put a spring in our steps with a brilliant flavour combination. Lemon and
ginger are well known old fashioned remedies to uplift our mood and banish the blues. It’s a perfect companion with an afternoon pot of tea or coffee
and goes down superbly with my favourite Lemon and Ginger tea infusion.
Lemon and Ginger Loaf
110g/4 oz butter
175g/6 oz caster sugar
Grated zest of 2 lemons
2 eggs (beaten)
175g/6 oz self raising flour
2 tsp ground ginger
Milk to mix
Crystallised ginger
25g/1 oz granulated sugar
Juice of 1 lemon
Pre heat the oven to Mark 4, 350F, 180C. Grease a 1kg/2lb loaf
tin. Cream the butter, caster sugar and
lemon zest until pale and fluffy. Gradually beat in the eggs. Mix in the flour
and the ginger. Add a little milk to soften the mixture so it drops off the
spoon. Put the mixture in the loaf tin
and smooth the top. Decorate the top with pieces of Crystallised ginger. Bake
in a moderate oven for 45 minutes until risen and firm on top.
For the topping
Prepare the lemon syrup by heating the lemon juice and granulated
sugar until the sugar is dissolved. Once the cake is out of the oven, pierce
the top with a cake skewer and pour over the lemon syrup. Leave the cake in the
tin until cool.
Meryl’s
tip : Wrap the remaining lemon in clingfilm and it
will keep in the fridge for a few days to use in cooking or baking. Or squeeze
the lemon juice and freeze until required.
