I love this cake with a fresh lemon and brown sugar glaze, it is perfect for any meal, honest!
This recipe makes one 8 x8 inch pan, do not be tempted to bake in loaf pan as it won't bake properly.
Preheat oven 350F
6tbsp butter
1 cup packed brown sugar
1 1/4 cups whole wheat flour
2tsp baking powder
1/4tsp sea salt
1/2 cup raw wheatgerm
1/2 cup chopped nuts
2 large eggs beaten
2 lemons zest then juice
1/4 cup milk
1/4 cup packed brown sugar for the glaze
Method:
Well butter the baking pan and set aside.
Cream the butter and 1 cup packed brown sugar until light and fluffy.
Meanwhile: mix the flour, baking powder, salt and wheatgerm together.
Add 2 tbsp dry ingredients and beat in the eggs, adding the lemon zest, and mix very well.
Mix the dried with the milk alternatively until all is incorporated, scrape down the bowl and mix well.
Pour the batter into the pan, and place the pan on a cookie sheet.
Bake for approx. 40 mins, until a wooden toothpick inserted to the center comes out clean.
Remove the cake from the oven and cool in the pan on wire rack.
Topping:
Mix the lemon juice with the 1/4 cup brown sugar, and stir to dissolve the sugar.
Prick over the top of the warm cake with the tines of a fork and pour over the lemon glaze.
Allow to completely cool in the pan, invert onto a serving plate and enjoy.
This keeps very well wrapped in waxed paper, stored in a cool dry place (not the fridge).
Variation: in place of nuts add raisins or other chopped dried fruit
If you like this recipe, there are many more in my second volume of THE GREAT GRANNY Diet, "BAKING A NAME FOR YOURSELF" available on amazon Kindle for $9.99
Over 80 breads, cakes, tarts, puddings (Yes! Christmas Pudding recipes from 200 yrs ago!) and even a soup recipe.
This is a great book for the avid and enthusiastic home baker
www.amazon/kindle.com
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