Lemon Nectarine Loaf Cake

I’ve been looking forward to peach and nectarine season here in Ontario Canada! So happy to be able to buy fresh and locally grown fruit. I was about to make a lemon loaf cake and since I had a few nectarines left, decided to dice them up and add into the batter. It turned out so delicious!!!

Lemon Nectarine Loaf Cake

Ingredients:

  • 2 cups white spelt flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup honey
  • 1/2 cup olive oil
  • 1/3 plain unsweetened coconut dairy free yogurt
  • juice of 1 large lemon
  • zest of 2 large lemons
  • 2 tsp vanilla extract
  • 2 – 3 nectarines, cut into small pieces

-Preheat oven to 350 F. Line a 30 cm loaf pan with parchment paper.

-In a large bowl, stir together flour, baking powder and salt.

-In a separate bowl whisk together, honey, oil, yogurt, lemon juice, zest and vanilla extract. Whisk into the dry ingredients until well combined, fold in the nectarine pieces.

-Fill the batter into the prepared loaf pan.

-Bake for 45 minutes or until tester inserted into centre of cake comes out clean.

-Optional: pour a lemon glaze onto the still warm cake. (I used lemon juice and icing sugar)

(Feel free to use plain Greek style yogurt instead of plant based)

Let me know if you give it a try!

Enjoy!

Ursula

xox

Lemon Bars

These lemon bars are the perfect dessert on a hot summer day! I love the refreshing lemon flavor!

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These bars are refined sugar free and I used spelt flour.

We like it so much that I’ve made these a few times already this summer, including one time using limes.

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Lemon Bars

Shortbread crust:

  • 2 cups spelt flour
  • Pinch of salt
  • 3 tbsp honey
  • 1 cup butter, melted
  • 1 tbsp water

– Mix all the ingredients together and press into a 31-22 cm, (9×13 inch) baking pan. Pre-Bake crust in preheated, 350 F, oven for about 10 minutes, or until golden brown.

Lemon Filling:

  • 6 eggs
  • 3/4 cup creamed honey
  • 3 tbsp spelt flour
  • Juice of 3 lemons
  • Zest of 1 lemon

– Whisk all the ingredients together. Pour lemon filling on the still warm prebaked crust. Bake for about 30 minutes or until the filling is set. Let cool completely, then refrigerate.

-Cut into squares, then dust with icing sugar if desired! Tastes wonderful when cold.

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I hope you give it a try! This was actually first time I’ve ate and made lemon bars, and I’m loving it!

 

Ursula

 

 

 

 

 

 

 

Lemon Cake

We`ve been having very nice and warm days, with some thunderstorms in between, but overall we can`t complain. I really enjoy the warmer weather!!

I truly love lemons; in my morning water, in desserts, and just the bright yellow color:) I have made this refreshing, lemony cake many times before, it is so yummy!

 

The lemon balm is from my herb garden, which I have been passionately taken care of for many years now:) I love smelling and using all the different herbs;)

Recipe is adapted from: the best of milk calendar recipes, Desserts&Entertaining

 Lemon Cake

  • 1 ⁄ 2 cup butter
  • 2 1 ⁄ 2 cups sugar
  • 2 eggs
  • 1 ⁄4 cup plain yogurt
  • grated rind of 2 medium organic lemons
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup milk
  • 1 ⁄ 2 cup fresh lemon juice

-Preheat oven to 350F ⁄180C. Grease and flour a 10-inch (3 L) Bundt pan or 13X9-inch (3 L) cake pan.

-In a large bowl, using electric mixer, beat butter with 2 cups of the sugar until light and fluffy; beat in eggs, yogurt and lemon rind.

-In a separate bowl, stir flour with baking powder. Stir into egg mixture alternating with milk.

-Spoon into prepared pan. Bake for 50 min. or until tester inserted in center comes out clean.

-Stir remaining sugar with the lemon juice until dissolved. Invert cake onto rimmed plate then, using a toothpick, poke 1-inch deep holes in top. Drizzle lemon mixture over cake. Let cool.

 

— I did use coconut sugar for the cake batter and a lemon and honey mixture to drizzle. Decorate with fresh lemon balm and lemons.–

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Enjoy!

 

Ursula

 

 

You can find me on Instagram: @littleswisslittecanadian