Lemon Loaf Recipe

Help! I'm drowning in assignments! At first I thought study with no exams would be a breeze, turns out it's not so. It's just assignment after assignment and they're all due around the same time (which happens to be around Mr S's birthday too). I was just answering a Grace Cakes Facebook message which lead me to do some icing research (yes I have my priorities straight) and flicked over to Glorious Treats. Oh my! There are posts upon posts of beautiful fondant flowers and adorable Hawaiian iced cookies which I haven't read! I'm so behind in my favourite blogs to read it's getting ridiculous! I would quite like a break from all this study and just sit down, with some home baked goods (no time to bake either!) and get stuck into my Google Reader to catch up on all my blogs. *sigh* a girl can dream right?

Update: Got my first assignment results back today and you wouldn't believe it! A+ I can't believe how nervous I was before getting the results, now I have to wait for an even harder essays results. Wish me luck!

For the time though, I'm thankful for lemons that I acquire from all kinds of places, my parents, my preschool centre, my supermarket... Lemons make me happy because lemons (in my house) produce lemon syrup loaf with very little effort on my part. So I'm going to get into my happy place and share this amazing recipe which I would honestly say has to be one of my all time favourites.

Lemon Syrup Loaf
Adapted from Chelsea Sugar Recipe Club

Ingredients:
1 3/4 C Flour
1 1/2 t Baking Powder
1 C Caster Sugar
2 Eggs
100g Butter, melted
1/4 t Salt
2 T Lemon Rind
1/2 C Milk

Syrup:
¼ C Lemon Juice
1/4 C Caster Sugar

Preheat oven to 180 degrees C and grease or line a loaf tin.

Sift flour and baking powder into a large bowl.

Add the rest of the ingredients and mix on medium speed until just combined.

Pour mixture into prepared loaf tin and bake for approx. 45 – 55 minutes or until a skewer inserted comes out clean.

While the lovely loaf is baking, mix the lemon juice and caster sugar together to make a syrup.

Once loaf is cooked and straight out of the oven, pour syrup over the lemon loaf and let cool in the tin.

Recipe notes:
If you’re feeling lazy or just feel like utilising your food processor, you can combine all the ingredients and whizz until combined. I like to use a little extra lemon juice in my syrup to make it nice and tart! This lemon loaf just gets better with age…a couple of days age that is. Though it doesn’t seem to last much longer than that in my house!

So it's a waiting game on my second assignment which I will get results for on my birthday, of all days (next Tuesday!), lucky me. I definitely think I need some (baking) comfort food in the house for these stressy study times! Any suggestions? What is your favourite comfort food?

I am submitting this post for October's Sweet NZ hosted by Couscous & Consciousness. Every month one blogger hosts a lovely array of sweet dishes from around New Zealand, it's not a contest just a good way for us to meet new Kiwi food bloggers and see some delicious recipes.