WHOLE MEYER LEMON LOAF

October 6th, 2021

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I am so enjoying these spring days – even when it rains like it is today. I feel like I am wearing green-tinted glasses because everything just looks so lush and green. All my little (future food) seedlings are growing bigger by the day ready to plant out in the garden in the coming weeks.

First I will harden them off undercover outside for a week so they don’t get too much of a shock when I plant them into the exposed garden. I will hold off planting outdoor tomatoes and zucchini until after Labour Day so to avoid that potential late frost that is not uncommon in our valley. I am not quite sure how I am finding the extra time with book writing at the moment, however, my garden truly is my solace at the moment and a nice distraction from worldly events.

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On the subject of new cookbook writing, I am currently finalising recipe sections before the manuscript is delivered to my publisher next month. There will be lots of new recipes and I would also like to include some solid favourites from this website in the book. Because cooking from a real-life cookbook is just so much nicer!

Please let me know your favourite recipes to cook from this website on my Instagram story here, or send me an email here. Ngā mihi, Nicola

Whole Meyer Lemon Loaf

A quick survey of our kitchen at this time of year it is clear we are in the midst of the citrus season. Meyer lemons from a friend's tree, limes from my Dads property, and a selection of oranges and mandarins fill our fruit bowls. This loaf contains a whole raw lemon; zest, pith, juice and all. The result is a moist crumb, with a hint of marmalade. It is good just as it is, or add an extra citrus kick with a lemon drizzle syrup.
Servings 10 slices
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • 1 small Meyer lemon, about 120g
  • 3 eggs
  • cup (70g) sugar or ¼ cup honey
  • ½ cup (125ml) yoghurt
  • 1 tsp vanilla extract
  • 1 cup (150g) standard white flour or use gluten-free flour mix
  • ½ cup (60g) ground almonds or desiccated coconut
  • 1 tsp baking soda
  • Pinch of salt

Lemon Drizzle Syrup

  • 3 tbsp lemon juice, about ½ Meyer lemon
  • ½ cup (70g) icing sugar

Instructions

  • Preheat the oven to 180ºC (fan bake 160ºC). Grease and line a 20cm x 11cm x 7cm loaf tin.
  • Cut the whole lemon into eighths and flick out any pips. Place the lemon wedges into a food processor along with the eggs, sugar/honey, yoghurt and vanilla. Blend for 1 minute until combined and the sugar/honey has dissolved.
  • Measure the flour, ground almonds/coconut, baking soda and salt in a bowl and whisk to combine and break up any lumps. Add to the processor and pulse 6 times, scrape down the sides, then pulse again briefly until just combined – don’t over mix.
  • Pour the batter into the prepared tin and bake for 35-40 minutes, until an inserted skewer comes out clean. Cover with foil, if the top begins to colour.
  • Cool in the tin for 5 minutes, then invert onto a rack and cool completely.
  • To make the Lemon Drizzle Syrup, combine the lemon juice and icing sugar in a bowl, mixing well to remove lumps. Place the cooled loaf on a serving platter and spoon over the syrup.
  • Serve thick slices with yoghurt on the side. Keep the loaf in a sealed container and consume it within 3 days.

Join the Conversation

  1. I often my make my Mum’s all-time favourite recipe for lemon drizzle cake, and just love your delicious variation on the traditional recipe, which I’m sure will pack a wonderful marmalade punch with a whole lemon.

    Just s couple of questions:
    I guess I can substitute your GF flour mix?
    Also, can you recommend a substitute for the yoghurt (other than plant-based yoghurt)?

    Many thanks
    And good luck with your New cookbook. I can’t wait to see it!
    This recipe is a definite for inclusion, I’m sure!

    All the best
    Gill

    1. Hi Gill
      Thanks for checking in about this. I have just updated the recipe to include gluten-free flour mix. I have made it gluten-free using the GF flour mix in my cookbook and it works just fine. For the yogurt, I would use 2 tbsp lemon juice plus milk (any milk will do) made up to 1/2 cup total.
      Thank you, there is still a bit of writing and photography to go but getting there, I can’t wait to share it!
      Nicola

  2. I make this lemon loaf every week. We love it.

    1. Isn’t it wonderful? I love how quickly it comes together.
      Happy cooking 🙂
      Nicola

  3. Hi Nicola
    Thank you for sharing this delicious recipe!
    How successful ease/difficult is it to convert this recipe to gluten free? Is that possible?
    Cheerio
    Ingrid

  4. Hi Nicola
    Just found the answer re gluten free option. Thank you!
    Happy baking :))
    cheers
    Ingrid

    1. Thanks Ingrid, enjoy 🙂

  5. I made this for our family and was absolutely delicious. I don’t think it lasted 3 days 🙂 . Eaten very quickly here!!!
    Thank you for sharing your knowledge, looking forward to your new cookbook.

    1. Hi Heather, that is wonderful! It doesn’t last long around here either.
      Thank you, can’t wait to share more when I can.
      Happy cooking 🙂
      Nicola

  6. Hi Nicola,
    This recipe is deliciously light and flavorsome. A quick recipe I will certainly be making again. Style for an impressive dessert or ideal for the lunchbox ….super versatile and relatively healthy. My new favourite lemon cake and lighter then the current one I make which is all almond meal and tends to be a bit heavy. Thanks Nicola for sharing.??

    1. Excellent! I love it too and so quick to whip up. Enjoy!
      Nicola

  7. This was so delicious Nicola, thank you – just the thing to while away an inside day with a small person (and much more palatable than play dough cake). And so easy! A new lunchbox staple for sure. Looking forward to your new book.

    1. Thank you so much Helen, such a quick and delicious recipe to make. And keeps really well with the whole lemon in it.
      Happy cooking 🙂
      Nicola

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