The boys school has a great veggie garden and lots of citrus fruits. Mr 4 year old loves to explore the garden on the afternoons we are there picking up his big brother. With the teachers permission, he finds a lemon or two on the ground and brings it to me with great delight exclaiming we will make cake. Now most days those lemons are decaying and really kind of gross but every now and again he finds a perfect lemon in the bunch. With his scavenging skills and generous teachers giving us lemons we have quickly build a fruit bowl full.
I often make my version of the Whole Orange Cake and thought I’d give a lemon version a whirl. Lemon and cake is always a good thing in my books. There are some notes to this recipe however:
- I have used two very small lemons that weighed 50g each to make this cake. If you feel your lemon has too much pith (the white bit) then only use the flesh and zest of the lemon in this recipe. Too much pith will make the cake a little tart and bitter. It wont be pleasant. Be sure to remove seeds from your lemon as per recipe. They aren’t very pleasant tasting.
- This will make one very large loaf or two medium size ones. Serve one and freeze one for later perhaps?
- This is a denser and more moist loaf then most. Its almost mudcake like in terms of density and moistness.
- You may find you need to cook it a little longer than 40 minutes depending on your oven. Each oven varies.