The other day I went into my phone to show someone a photo only I couldn’t find it because it was hidden somewhere between several hundred pictures of food.
I’m one of those people who takes pictures of what I eat, what I’m about to eat and what I’m going cooking – before and after shots.
But, I quite like my food and so do some of my tasters. Take squidgy chocolate-cake-gate, Manchester circa 1995 when I had to confiscate a knife after the demand for the birthday cake was such that two people started to argue over portions – and one was holding the knife! After that I sliced cakes before leaving the house.
A couple of years ago, a recipe for a lemon loaf was posted onto my social media profile. It came with measures of cups and spoons. I had to do a bit of research to convert it but it worked. The resulting loaf was wolfed down without any chance for fights over portions because there was no evidence that a cake had ever existed.
Lemon loaf – converted
210g self raising flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
30g of softened butter
1 teaspoon vanilla
1 teaspoon lemon extract
75ml lemon juice
112.50ml coconut oil
- Combine the dry ingredients – flour baking soda, baking powder, salt
- blend the eggs, sugar, butter, vanilla, lemon extract and lemon juice
- Pour the wet ingredients into the dry ingredients and mix well. Blend until smooth. I don’t recall folding anything.
- Add the coconut oil and mix well.
- Pour into a loaf tin.
- Bake in a preheated oven at 180°.
- When it’s done remove from the oven and the tin and leave it to cool on a baking rack.
240g + 1 tablespoon icing sugar
1 1/2 – 2 tablespoons of whole milk
1/2 teaspoon lemon extract
- Mix together the icing ingredients and poor over the cooled cake.