Method

Lemon Curd

1. In a bowl, mix together the lemon zest, lemon juice, honey, egg yolks and coconut oil until well combined.
2. Transfer the mixture to a saucepan and cook over medium heat, stirring continuously, for approximately 10 minutes, or until thickened and able to coat the back of a spoon.
3. Pour into a glass jar and allow to cool in the fridge.

Lemon Loaf

1. Preheat the oven to 170°C and line a 1L loaf tin with baking paper.
2. In a large bowl, combine the self-raising flour, almond flour and baking powder.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, milk, vanilla, lemon zest and lemon juice until smooth.
4. Add the wet ingredients to the dry and mix until a smooth batter forms.
5. Spoon half of the batter into the prepared tin. Dollop a few spoonfuls of the lemon curd over the batter and spread evenly.
6. Pour over the remaining cake batter and swirl in a little extra lemon curd on top for a marbled effect.
7. Bake for 45–50 minutes, or until risen, golden and a skewer inserted into the centre comes out clean.
8. Allow to cool completely before removing from the tin and finishing with a simple lemon icing sugar glaze.