Lemon Loaf

1. 1. Make sure all the ingredients are at room temperature.
   2. Grease a loaf pan with butter & dust some flour. Take out the excess flour. Preheat the oven to 180 degrees C.
   3. Measure out the flour and sieve into a bowl.
   4. Beat the butter till it starts to look like thick cream but do not soften too much, set aside.
   5. Beat the eggs, vanilla and sugar with the lemon zest first at low speed and then increase the speed to high and beat for about 4 to 5 minutes till the mixture is pale, fuffy, doubled in volume and looks like whipped cream.
   6. Now on low speed, sprinkle in the flour as you mix quickly. It’s ok if its not a perfect mix (not more than 15 to 20 seconds) While beating at low speed, quickly add the beaten butter into the egg mixture. Use a spatula now to just cut and fold the batter a couple of times and then transfer it into the prepared baking pan; fill it up to rim and tap it lightly once or twice to release any air bubbles.
   7. Bake for about 40 minutes at 180 degrees c till golden and till a toothpick pricked into the loaf comes out clean. The loaf will have risen slightly over top of pan, top will have browned nicely, and cake will feel lightly springy when pressed. Cool for 10 minutes in the pan, then remove on a rack; From here, you may either serve it plain( then immediately reverse it so that the risen side is up), sprinkle with powdered sugar, slice and serve.

      OR
      Cool completely and while that is happening make this delicious topping.

Crème au citron
Method

1. Beat all ingredients together over medium heat until the mixture thickens and comes to a boil.
2. Continue beating over low heat for 2 minutes until the cornflour cooks out and the cream starts looking translucent.Remove from heat and beat in the butter.
3. Allow it to cool as it will thicken more. You can prepare this in advance and keep it in the fridge.
4. Serve as a topping for the prepared lemon loaf or on top of ice creams or just have it with a slice of bread! It tastes DIVINE!!