Lemon Drizzle Loaf

It’s lemon season around here and my Mum kindly gave me a bowl full recently. A friend of mine had recently mentioned a couple of times that he quite likes Lemon Drizzle Cake and wondered if had I ever made it. I couldn’t recall that I had and set out to find a recipe to add to my collection. It turns out that Lemon Drizzle Cake is just a Lemon Syrup Loaf, and yes I have made it before. I decided to try another recipe by The Londoner who blogged about making this recipe for someone to show them that it was better than Starbucks. It’s ridiculously easy, chucking nearly everything into a bowl and mixing together before whipping it into the oven. I love how fast the loaf is to make, and how moist it is. After making one loaf I quickly realised that it’s probably always worth making two… one just didn’t seem to last very long. I have decided now that I prefer the recipe from The Londoner. The reasons I prefer it are because it has less ingredients than others, is faster to make, has a shorter cooking time, it’s easier using my handmixer than a food processor (plus less dishes) and I thought it tasted better. I think that the lemon syrup is absorbed better when you poke holes through the loaf rather than just pouring on top like the other recipe I tried. If you are looking for a Lemon Drizzle Loaf recipe then you must try this one!

Lemon Drizzle Loaf

Lemon Drizzle Loaf
Ingredients
3 Eggs
170g Self raising flour (1 1/4 cups)
1t Baking powder
170g Caster sugar (3/4 cup)
170g Butter (room temperature/softened)
2 Lemons, zested and juiced
110g Icing sugar (3/4 cup)
Method
Heat your oven to 180ÂșC, then line and grease a loaf tin. Place eggs, self raising flour, baking powder, caster sugar, butter and lemon zest in a large bowl. Mix with a handmixer (or cake mixer/food processor) until ingredients are well mixed and smooth. Tip into your loaf tin and bake for around 30-35mins. While this is in the oven make your lemon drizzle by mixing your lemon juice and icing sugar until all the powder is dissolved. After the cake is ready (knife comes out clean) poke holes all over it making sure your skewer reaches the bottom of the loaf. Pour your lemon syrup over the loaf and leave to absorb and loaf to cool before removing from the tin.
Recipe from The Londoner

Divine Salted Caramel Sauce

I have never been so nervous to make something before. After reading the reviews for various Salted Caramel Sauce recipes, I knew as a first timer it could be easy to burn the sauce or perhaps for it to crystallise, especially without using a thermometer. There were even more ingredients at stake as I was doubling the recipe, to make four jars in total. With a prayer I made it through and this Salted Caramel Sauce recipe was divine. The difference with this recipe is that you do stir the sugar as it melts, whereas every other recipe warns not to stir. I am not sure how the final consistency and taste differs between the two recipes so perhaps in the future I would try the other method, which also does not contain butter. There is nothing healthy about this sauce, but with a bit of moderation it is a delightful treat.

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Eat until I’m almost as tall as you!

Israel has a bib that says “Eat until I’m almost as tall as you“. If you are referring to me then Israel will almost certainly be taller, but with a Dad that’s 198cm/6ft 6inches tall that would be quite an accomplishment. Izzy isn’t on solids yet but he sure seems to eat a lot of my milk. There’s quite a bit of responsibility as a breastfeeding Mum to get the right nutrition, but I guess that responsibility began during pregnancy. I didn’t have gestational diabetes but my level was a little high and was told to reduce my sugar intake. One of the biggest things that shocked me was the amount of sugar in breakfast cereals, so I started making my own muesli again, but tweaking my usual recipe.

It’s been nearly 17 weeks since I had Israel but I finally made my own toasted muesli today with the ingredients I had in the cupboard. I exhibited self control and toasted it but without my beloved maple syrup or honey with oil. The dried fruit alone contains a fair bit of sugar. Today’s muesli has 4 cups wholegrain oats, 1/2 cup ground LSA, 1/2 cup bran flakes, 1/2 cup coconut, 2 tablespoons sesame seeds, 3/4 cup walnuts, 1/2 cup apricots and 1/2 cup sultanas. Simply toast everything except the fruit for 10 minutes then stir, 10 minutes, then add fruit and toast a further 5 minutes. You could toast it all longer if you like it crunchier. Healthy, easy and yum! I love it with Greek yoghurt.

Toasted Muesli

Toasted Muesli