When life hands you lemons...

...say ‘thanks, I’ll make a nice loaf with them’.

I have a handful of ‘go to’ recipes that I know I can always rely on and my little lemon loaf is one of them. It is a bit of a hybrid between a lemon drizzle and lemon bread, sounds a bit weird? TRY IT! Its so delicious warm out of the oven with a cup of tea or toasted with some fruity jam or compote for breakfast. This recipe is super easy and really quick so its perfect to knock up if you’re feeling a bit blue or if someone’s having a bad day (or week, or month, or year!). The slightly chewy texture gives you something to get your teeth into (that’s why its so great toasted) and you can adjust the amount of lemon used to suit your liking.

Little Lemon Loaf

100g fromage frais

1 lemon- juice and zest

1 tsp lemon essence (omit if you like a more subtle flavor)

130g gluten free self raising flour

½ tsp gluten free baking powder

70g golden caster sugar

2 tbsp stevia

Glaze

30g icing sugar

½ lemon-juice and zest

Method​

1. Combine the fromage frais, lemon juice, lemon zest and lemon essence in a large bowl.

2. In a separate bowl, mix the flour, baking powder, sugar and stevia.

1. Slowly fold the dry mix into the fromage frais mix until well combined.

2. Spoon the mix into a lined loaf tin (a 1lb tin makes nice little fingers when its cut up, and its what I use)

3. Bake at 170 (fan) for about 25 minutes.

4. While the loaf is baking mix the icing sugar with the lemon juice and zest.

5. Remove the loaf from the oven and, while hot and in the tin, use a knife or skewer to make holes all over the cake.

6. Pour the glaze over the loaf making sure you don’t miss any bits.

7. Enjoy!