Zanzibar Cafe’s Sunshine Lemon Loaf

by Suzanne Heron.

For the cake: Blend together dry ingredients: 2 cups all purpose flour; 1 cup granulated sugar; 1 ½ tsp baking powder; ½ tsp salt. Beat together wet ingredients: 3 eggs; 1 tsp tumeric; zest of one lemon – (only grate  yellow rind, not white pulp). Cream in ½ half cup soft butter. Incorporate dry ingredients into wet to form batter. Pour into lightly greased loaf pan. Bake at 350 F for 45 minutes or until golden brown and toothpick comes out clean.

For the Syrup: over medium heat in a small saucepan, warm the juice of 2 lemons with 1/3 cup of granulated sugar till melted and slightly thickened. Pour while warm over slightly cooled loaf and let cool completely before turning out loaf. Alternatively sprinkle with dried lavender.

Chef Mo, Zanzibar Café, 1164 Stellys X Rd, Brentwood Bay, 250-544-1475. Enjoy Sunday brunch on the patio under the wisteria & the Sequoia tree.