Lemon and lime loaf cake with citrus glazing (1)

I managed to get really juicy lemons and limes last week and have been enjoying homemade lemonade with crushed mint and ice at home. Very refreshing in this unusually warm Irish summer. To kick off the weekend, I took advantage of this wonderful batch of citrus fruit and baked a lemon and lime loaf cake with a citrus glazing.

I made something similar for the first time a good few years ago, a zesty lemon pound cake. But at the time, I wasn't overly concerned with avoiding wheat (and so I used cream flour) or using only natural ingredients (hence the addition of lemon essence). I do remember it being rather tasty, and so I decided to make another one using coconut flour. 

Ingredients for the loaf

6 eggs, room temperature
¼ C coconut oil, melted
⅓ C organic honey
1 C juice of 1 lemon, 1 lime & full fat organic milk 
⅔ C coconut flour
1 tsp baking soda, heaped
⅛ tsp sea salt
zest of 2 lemons

Ingredients for the glaze

2 T coconut oil
2 T organic honey
2 T full fat organic milk
½ tsp pure vanilla extract
juice from 1 lemon
zest from 1 lime

Method

1. Pre-heat the oven to 175°C. 
2. In a mixing bowl, combine the coconut flour, baking soda, sea salt, and lemon zest
3. In another bowl, combine the eggs, coconut oil, honey, lemon juice, lime juice, and milk and mix well.
4. Fold in the flour mix into the egg mix. Mix well.
5. Pour the mixture into a pan (greased if necessary) and bake in the oven for 45-50 minutes or until golden on top and cooked through.
6. While the loaf is cooking, combine all the ingredients for the glaze in a saucepan over low heat until it starts to simmer.
7. Once the glaze starts to simmer, remove the saucepan from the heat and let cool.
8. Once the loaf is cooked through, let it cool in the pan for 5 minutes and then remove and let stand on a rack for another 15 minutes.
9. When the glaze has cooled and the loaf is cooler, stab the top of the loaf with a fork or chopstick and then pour the glaze over it. Brush the glaze on the sides of the loaf.
10. Leave the glazed loaf in the fridge for at least an hour for the glaze to firm up. 

 
 
 

I was delighted with the result. It certainly was different from my previous wheat flour version but the coconut flour produced a nice bouncy texture, and the mixture of lemon and lime created a delicate balance of tart and sweet.