23 July 2012

What'd you do when life hands you lemons?

There are many good answers to that question - get a bottle of gin or tequila, make lemonade, polish the furniture.  I'm normally partial to the gin suggestion, but as it's only just past 10 am, I'll refrain for the moment. 

I came across this recipe the other day, channel surfing.  One of those TV cooking demos was making what looked to be really easy, and using lemons.  We had a large bowlful of those citrussy little gems which, if not dealt with promptly, were going to be wasted, which I hate.  So, off to the supy to buy some frozen berries (them being out of season at the moment) and voila!  We enjoyed it at the beach over the weekend, and now the remnants are enlivening our lunches.  I forgot to take any pictures of it once cooked, but I'm sure you can imagine what a lemon-berry loaf looks like.  Make some lemon icing if you fancy, I didn't bother and frankly it didn't need it. 

125 g butter
3/4 cup sugar
zest from 2 lemons
2 eggs
1 1/2 cups self-raising flour, sifted 
1/2 cup lemon juice
1 cup berries (I used mixed)
  1. Preheat oven to 180 degrees celcius.  Spray/line 23 cm loaf tin.
  2. Cream butter and sugar.  Add zest and beat in eggs one at a time.
  3. Add flour and lemon juice and fold until just combined. 
  4. Fold in berries and spoon into tin.
  5. Bake for 45-50 minutes or until cooked through.
  6. Remove from oven and allow to rest in tin for 10 minutes before turning onto wire rack.