Ginger And Lemon Loaf Recipes

GINGER AND LEMON LOAF

Steps:

• Preheat the oven to 180ºC and spray a medium-sized loaf pan with non-stick spray.
• Sift the cake flour, sugar, baking powder, ginger and salt together in a large bowl.
• Stir in the rind.
• Dice the butter and rub into the flour mixture until it resembles fine breadcrumbs.
• Beat the milk, egg, vanilla essence, lemon juice and apple sauce together and add to the flour mixture.
• Mix until smooth and turn the batter into the loaf pan.
• Arrange the lemon slices on top and bake for about 1 1/4 hours or until a skewer inserted comes out clean.
• (Cover the loaf with aluminium foil after an hour to prevent the top and lemon slices from burning.) Cool in the pan for about 10 minutes before turning out.

LEMON GINGER LOAF WITH APRICOT GLAZE

Steps:

• Preheat oven to 350 degrees fahrenheit and grease a 9" by 5" by 3" loaf pan and set aside.
• In a medium size bowl combine dry ingredients and set aside.
• Combine sugar and butter in a separate large bowl and cream together until well blended.
• Grate and juice both lemons and put them aside.
• Mince fresh ginger on cutting board and put into a small bowl.
• Crack eggs into a small bowl and beat until light and fluffy.
• Add eggs to the butter and sugar mixture and stir until well combined.
• Pour 1 cup milk into the measuring cup and add the lemon juice and wait until curdled.
• Starting and ending with the dry ingredients use an electric mixer alternately adding dry ingredients and milk until mixture is creamy and smooth.
• Stir in minced ginger and lemon zest to the batter and pour into prepared loaf pan.
• Put loaf into oven for approximately 1 hour or until lightly browned on top.
• Remove from oven and let cool for about 5 to 10 minutes before putting on a rack to cool.
• Put apricot preserves and sugar in a saucepan and cook until sugar is melted and then drizzle over the top and sides of cooled loaf.