Those of us that run to the kitchen to make that classic concoction of lemon, honey, ginger and hot water, the moment that we feel the slightest tickle in the throat, already know of the lemon's ability to improve health, but it has so much more power than just a home remedy for the sniffles. Did you know that lemons are often listed in the top ten most healthy super foods? Here are some of the reasons why.
Lemons are packed full of vitamin C, which helps protects and keep cells healthy as well as maintaining healthy skin, blood vessels, bones and cartilage. Fruits and vegetables that are rich in vitamin C have also been found to reduce the risk of heart disease and strokes, but it's not just the vitamin C in lemons that is good for the heart. The fibre and plant compounds in lemons can reduce some risk factors that contribute to heart disease. The plant compounds have also been found to lower cholesterol.
The health benefits of lemons go on, from helping to aid in weight loss to improving digestive health. To help with digestion, the fibre is the important element again, so it's the pulp of the lemon not the juice that is essential. In some cases lemons have even been found to protect against anaemia and lemon juice could even prevent kidney stones.
- Lemons are actually a berry.
- Lemon trees produce fruit all year round.
- Sprinkling a bit of lemon juice on an open avocado can prevent it from turning brown.
- The high acidity in lemons makes them good for cleaning.
- Lemons are actually a hybrid of a sour orange and a citron.
Now we all know how good for us lemons are, it's time to address our favourite ways to consume lemons. Did somebody say lemon drizzle cake? The sticky, sweet and deliciously tangy treat is the ultimate naughty goody. Here is our favourite recipe for you enjoy as well.
Our Favourite Lemon Drizzle Cake Recipe
Servings: 12 slices | Calories: 236kcal
4 tbsp icing sugar
- Preheat the oven to 180C (160C fan, 350F). Cream the sugar and butter (or margarine) together.
- Add both eggs and whisk in.
- Sift in the flour and fold until smooth.
- Add the zest of two lemons and the juice of one to the mixture and mix well.
- Spoon the batter into a greased and lightly floured cake tin. Preferably a 23cm (9in) springform tin as it makes it easier to get your cake out of the tin cleanly.
- Bake at for 25-30 minutes. The cake should be golden on the outside and the skewer should come out clean - keep an eye on it as you don't want it to over-bake.
- In a small pan, mix the juice of two of the lemons with the icing sugar.
- Place over a medium heat and stir as it heats, continuing until you have a syrupy texture.
- Poke holes all over the sponge with a skewer, almost down to the bottom.
- Take the syrup off the heat and pour all over the cooling sponge.
- Allow to cool, then cut into generous slices and enjoy with your favourite hot beverage.
Recipe from: https://www.amummytoo.co.uk/the-worlds-best-lemon-drizzle-cake-recipe/
