Ginger Lemon Loaf

I have been obsessed with ginger, um, as you probably already know. Sorry if you are not a ginger fan.  You really should be.  Really.

Aromatic, pungent and spicy, ginger adds a special flavor and zest to many dishes. Fresh ginger root is available year round in the produce section of your local market. Ground ginger is readily available in the spice section too.

Are you in love with ginger yet?

Ginger Lemon Loaf Recipe

Ginger Lemon Loaf
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup organic pastry flour (like Arrowhead Mills)
  • 1/2 cup raw sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp lemon emulsion
  • 1/2 tsp salt
  • 1/2 Tablespoon ground ginger
  • 2 medium lemons, zested and juiced
  • 1 Tablespoon coconut oil
  • 1 tsp apple cider vinegar
  • 1 cup water
  • [b]ICING[/b]
  • 3/4 cup powdered sugar
  • The lemon juice above is used for the icing
Instructions
  1. Preheat your oven to 350 degrees F
  2. In a large bowl whisk together flours, sugar, baking soda, cinnamon, nutmeg, salt, lemon emulsion, lemon zest and ginger.
  3. Make two wells in the dry ingredients and pour the vinegar in one and the oil in the other.
  4. Pour water over everything and stir until everything is just combined.
  5. Pour batter into a greased loaf pan. bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool 10 minutes and remove from pan.
  7. While cake is cooling combine powdered sugar and lemon juice until it reaches your desired consistency.
  8. Wait until the cake is completely cooled to pour glaze or risk it melting off!
Notes
3 PP per slice

I still find it amazing how my palate for certain flavors has grown over the years.  I still love chocolate, but really I didn’t even think I liked ginger until, well, until I tried it.

Ginger Lemon Loaf Recipe

I still haven’t ventured out of my  comfort zone when it comes to Brussels sprouts though. Brussels Sprouts aren’t even from Belgium, but then Swiss Chard isn’t from Switzerland either. I swear food names can be perplexing at times.

But not this Ginger Lemon Loaf.  I am going to try my darndest to save a piece for the hubby. You know how he loves lemon.

Maybe he won’t notice the loaf on the counter when he gets home from work.  Um, that is, if there is any left.

Ginger Lemon Loaf Recipe

Thanks for stopping by and have a great day.

Marlene

 

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Comments

Ginger Lemon Loaf — 4 Comments

    • Hi Shannon. You would definitely love this as I think it’s vegan. Anyway flavoring emulsion is flavoring suspended in water with an emulsifier. Citrus oils like lemon have a stronger flavor when placed in an emulsion than an extract, and that is why they often come that way. I found a bottle at Home Goods Store so I figured, why not try it. It’s def not a necessary ingredient and can simply be placed by extract or zest, or lemon juice.

  1. Yummmm, yes we LOVE ginger too!!! (: One of our favorite afternoon teas is ginger tea! Here’s a link that concisely lists the many awesome properties of ginger and reasons to love it!! Other than it’s just delightfully tasty (:foodmatters.tv/articles-1/10-healing-benefits-of-ginger Thanks for the awesome recipe! The link above has a few recipes using ginger as well, which we think sound like they’re worth trying…Happy healthy wishes!

  2. Pingback: Nosh My Way's Ginger Lemon Loaf | Killer Bunnies, Inc