When life gives you lemons…

…make lemon loaf!

Lemon Loaf

I have always wanted a lemon tree but have never had one of my own. The thought of having to pay for lemons abhors me so I have only ever made lemony treats when I have been able to score a bag (or two) of them from a friend or neighbour with surplus on their trees.

When I first went to look at my new house my eyes were drawn immediately to the fully laden lemon tree in the yard. Even before seeing inside the house I was mentally flicking through lemon recipes in my head and deciding what I would make first.

This lemon loaf recipe is very similar to the Crunchy Lemon Muffin recipe but, obviously, made in a loaf tin. It is lovely as it is and especially nice when still warm. A few months ago I made a couple of these but they didn’t get eaten as quickly as I thought they would and after a few days the last of it was a bit stale. Thinking stale bread is still OK for toast, I wondered what this would be like toasted. I popped a slice in the toaster then when hot and golden, spread with butter… hot, lemony, buttery…delicious!

Try it, and let me know what you think in the comments.


2 eggs
100g butter, melted
2-3 tablespoons finely grated lemon rind
1 cup sugar
1 3/4 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 cup milk


1/4 cup lemon juice
1/4 cup caster sugar

Preheat oven to 180C

Grease and line the bottom of a loaf tin (21cm x 9cm)

Beat eggs and butter. Add lemon rind and sugar and beat until creamy.

Mix in combined dry ingredients and milk until combined, then pour into loaf tin.

Bake 45-55 minutes until cooked.

Just before taking loaf out of the oven. mix the lemon juice and sugar together. Pour syrup over the loaf immediately after removing from the oven.

Cool a while in the tin then remove. The lemon juice will have soaked into the loaf giving extra sweet lemony flavour, while any undissolved sugar will have formed a slight crust on the top of the loaf.


Now does that look good or what? Mmmm Mmmmm…


lemon bars

HIGHLY addictive! But oh, so good!

1 cup butter
1 3/4 cup flour
2/3 cup icing sugar (plus more for dusting)

1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice

Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan

To make crust:

  • In a medium bowl, whisk together flour and icing sugar
  • Cut in butter until combined and crumbly.
  • Press mixture into bottom of pan.
  • Bake for 20 minutes or until golden.

To make topping:

  • While crust is baking, prepare topping.
  • In a larger bowl, add sugar, flour, and baking powder.
  • Then add slightly beaten eggs and lemon juice.
  • Mix well and pour on top of warm baked crust.
  • Bake for 20-25 minutes.
  • When cool, dust with icing sugar and refrigerate.
  • Cut into bars and enjoy them cold!

lemon muffins with crunchy sugar topping

These are delicious served warm or cold.

2 cups self-raising flour
3/4 cup sugar

75 g butter
1 cup milk
1 egg
grated rind of 1 large or 2 small lemons

1/4 cup lemon juice
1/4 cup sugar

Mix flour and sugar in bowl.

Melt butter, add the milk, egg and lemon rind. Beat well with a fork to combine.

Add wet ingredients to the dry ingredients and stir until ingredients are only just dampened. Do not over mix.

Divide the mixture between 12 greased muffin cups. Bake at 200 C for 10 minutes.

Stir together the lemon juice and sugar and drizzle over the muffin as soon as they are removed from the oven. I like to prick the top of the muffins with a toothpick so the flavour soaks in more. Leave to stand in the pans for only a few minutes as the syrup will harden and stick the muffins to the pans.