Ginger and Lemon Loaf Recipe

Name: Ginger and Lemon Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 360 g cake flour; 275 g caster sugar; 10 ml baking powder; 10 ml ground ginger; 3 ml salt; 2 lemons, rind and juice; 75 ml butter; 200 ml skim milk; 1 egg, whisked; 10 ml vanilla essence; 175 ml applesauce; 1 lemon, thinly sliced (optional)

Servings: persons

360 g cake flour
275 g caster sugar
10 ml baking powder
10 ml ground ginger
3 ml salt
2 lemons, rind and juice
75 ml butter
200 ml skim milk
1 egg, whisked
10 ml vanilla essence
175 ml applesauce
1 lemon, thinly sliced (optional)

1
Preheat the oven to 180 degrees C and spray a medium-sized loaf pan with non-stick spray.
2
Sift the cake flour, sugar, baking powder, ginger and salt together in a large bowl.
3
Stir in the rind.
4
Dice the butter and rub into the flour mixture until it resembles fine breadcrumbs.
5
Beat the milk, egg, vanilla essence, lemon juice and apple sauce together and add to the flour mixture.
6
Mix until smooth and turn the batter into the loaf pan.
7
Arrange the lemon slices on top and bake for about 1 1/4 hours or until a skewer inserted comes out clean.
8
(Cover the loaf with aluminium foil after an hour to prevent the top and lemon slices from burning.)
9
Cool in the pan for about 10 minutes before turning out.

837

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 360 g cake flour, 275 g caster sugar, 10 ml baking powder, 10 ml ground ginger, and more.

Yes, Ginger and Lemon Loaf falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger and Lemon Loaf

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