Lemons – The Good News

Why are Lemons a Good Thing to Have?

Acidic by nature, lemons and limes are alkalizing once eaten, due to their high alkaline mineral content. It is not the pH of the food in its natural state, it is the effect it has on the body that is important.

Delicious in a lemon cake, or freshly squeezed over vegetables, salad or washed, sliced and left to permeate in drinking water, here are a few of the benefits of lemons:

Benefits

• Lemons are antiseptic
• Lemon water aids digestion and can ease heartburn and bloating
• Lemons cleanse and stimulates the liver and kidneys
• Lemon juice contains calcium, magnesium and potassium
• Lemon juice has been known to relieve asthma
• Because it is high in Vitamin C, warm lemon water is a favoured remedy for colds/flu
• Lemon juice is a great skin cleanser
• It can kick start one’s metabolism when taken first thing in the morning.

Tips

• Always wash your lemons thoroughly to remove any residual spray – or purchase organic lemons. Even better, plant a lemon tree of your own.

• Just be sure not to clean one’s teeth for at least half an hour afterwards. Otherwise, the enamel on your teeth might begin to break down.

Click on the title of any of the Cakes/Cookies listed below for recipes of delicious and easy ways to incorporate lemon into your diet.

Scroll further down for a no-fail Lemon Cake recipe that I can recommend.

Lemon and Ricotta Ring Cake

Lemon Madeira

Lemon Biscuits

Lemon Cheesecake

LEMON Cake Recipe

(from The Australian Woman’s Weekly)

INGREDIENTS

• 125g butter, softened
• 1 tablespoon finely grated lemon rind
• 1 cup (220g) caster sugar
• 2 eggs
• 1 cup (150g) self-raising flour
• ½ cup (75g) plain flour
• ½ cup (125ml) milk – fill to within 1/8 Inch of brim of measure with milk, then top up with lemon juice

METHOD

1. Preheat the oven to moderate (180°/160°C fan-forced)
2. Grease a deep 20cm round or large loaf pan, then line the base with baking paper.
3. Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating until combined between additions.
5. Stir in the sifted flours in two batches with the milk.
6. Spread the mixture into the prepared pan.
7. Bake in a moderate oven for about 35 minutes or until the cake is cooked when tested.
8. Allow cake to stand for 15 minutes before turning the cake onto a wire rack to cool.
9. Pour icing (see below), over cake whilst still warm

Note: I don’t make icing or a topping, as the cake is sweet enough and nice enough without, but if you wish to make it, and add even more lemon juice, here it is……

Icing

Combine ½ cup (125ml) lemon juice and ¼ cup (55g) caster sugar in a jug and stir until the sugar is dissolved.

Pour the topping over the cake whilst it is still warm from the oven.

This cake is suitable to freeze but not suitable to microwave.

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