While this cake is baking make a lemon syrup - 1/3 cup lemon juice with 1/3 cup sugar - heat over a low heat until sugar is dissolved. As soon as you pull the cake out of the oven use a skewer to make holes all over it and pour the lemon syrup over the loaf - leave until cooled before taking the cake out of the pan. I like to serve this loaf with heaps of summer berries on the side. This cake is so delicious - perfect for afternoon tea, or a desert or as a breakfast bread. I have also used orange instead of lemon and this worked really well too.
I have always been a skeptic of homemade lemonade - but this recipe seems to be a big crowd pleaser. The kids love it as do the grownups - and certain men have been known to mix it with beer to make it into a summer shandy ... I still find the recipe to be too strong and sugary - but I fill up drink dispensers or jugs with ice, sliced limes and sometimes some mint before adding the lemonade mixture. The drink seems to get better as the ice melts. Yesterday bunny #1 and I made a huge batch and put portions into the freezer - we are officially ready for a sunny afternoon in the garden!!
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