Whole Lemon & Olive Oil Loaf
- Prep time:
- 40
- Cook time:
- 40
- Temperature:
- 170°C
- Effort:
- Moderate
Ingredients
- 1 small lemon
- 2 eggs
- 1 cup white sugar
- ½ cup extra virgin olive oil
- 2 tbsp plain yoghurt
- 1½ cups cake flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla paste
Method
- Place the whole lemon in a small pot and cover with water. Bring to the boil, then simmer for about 30 minutes, or until soft.
- Allow the lemon to cool completely, then cut it open and remove the seeds. Blend the whole lemon, including the peel, until smooth.
- Preheat the oven to 170°C. Grease and line a loaf tin with baking paper.
- Whisk the eggs and sugar together until well combined.
- Add the olive oil, yoghurt, vanilla paste and lemon purée. Mix until smooth.
- Sift in the cake flour, baking powder and salt. Gently fold until just combined.
- Spoon the batter into the prepared tin and smooth the top. Bake until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 10–15 minutes, then transfer to a wire rack to cool.
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