With a little bit of sunshine and some expected visitors, I thought I would make a lemon loaf. It is easy and always turns out beautifully. It didn't disappoint me. I also had to make a batch of rich fruit truffles to please the No1 son. I used DF margarine so that the cake was DF as well as GF.
I am still trying to use bounty harvested from the garden so I decided to make two self crusting quiches. One was dairy free and the other had milk and cheese. Both were GF, but for different sons. Sometimes it just pays to laugh and keep a great sense of humour when you are in the kitchen, not stirring with that spoon and not using that bowl (avoiding allergy contamination)
Cross contamination is a problem if you are trying to do two meals or bake two things at once. I find that I use a million spoons and knives etc to be on the safe side. I usually do one lot of baking and then the next to not run the risk. It's actually rare for me to do dairy meals and non dairy but I had a special request..
Lemon Drizzle Loaf
250g butter ( I use DF margarine)
250g caster sugar
250g brown rice flour
2 tspn GF baking powder
4 eggs, beaten
Grated rind and juice 1 lemon
For the lemon drizzle
Grated rind and juice 2 lemons
100g caster sugar
Grease and line a 900g loaf tin. Place all the cake ingredients in a food processor and whiz until smooth or beat in a large bowl.
Pour the mixture into a prepared tin and place in a preheated oven, 180C for 35-40 minutes until golden and firm to touch. Remove the cake from the oven and transfer to a wire rack.
Prick holes all over the sponge with a skewer. Place the lemon drizzle ingredients in a bowl and mix together, then drizzle the liquid over the warm loaf. Leave until completely cold,
Decorate with a twist of lemon rind if desired.
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