Maddie Hughes FOOD BUZZ

This recipe couldn't be more perfect for this time of year: quick and easy, but also ridiculously delicious – and, it uses up all those lemons that everyone's trees are heavy with!

It also keeps beautifully. If you make this, send me a photo on Instagram @themadeleineproject – I'd love to see how yours turns out.

Lemon and olive oil loaf

1 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1/4 tsp ground cardamom

1 cup coconut yogurt (or regular greek yogurt)

1 cup white sugar

3 eggs

Zest of two lemons

1/2 cup extra virgin olive oil

For the drizzle:

1/3 cup white sugar

1/3 cup lemon juice

Method

Preheat oven to 160 degrees Celsius fan bake. In a large mixing bowl whisk together flour, baking powder, salt and cardamom.

In a separate medium size bowl whisk together yogurt, eggs, sugar, olive oil and lemon zest until smooth.

Pour the wet mix into the dry ingredients and whisk until combined. You want a smooth batter, but don't over mix – this will make it tough!

Pour into a lined loaf pan and bake for around 50 minutes, until a skewer inserted into the centre comes out clean.

For the drizzle:

While the loaf is cooking, in a small saucepan combine 1/3 cup sugar with 1/3 cup lemon juice. Cook until the sugar has dissolved. Once the loaf is out of the oven, pour the drizzle over the loaf and allow it to absorb. When cool, remove the loaf from the pan. Slice thickly and enjoy!