Ruth’s Hemp and Lemon Loaf

Makes two loaves. Hemp and Lemon Loaves keep for several days in an airtight container. They also freeze well, but need about two hours to thaw at room temperature.

  • 1 cup butter
  • 1 ½ cup demerara or brown sugar
  • 4 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour
  • 1 cup buttermilk
  • Grated rind of 1 lemon
  • 1 cup SoftHemp™
  • ½ cup honey
  • Juice from 3 lemons
  1. Preheat oven to 350°F
  2. Cream butter and sugar together.
  3. Add eggs, beating after each one.
  4. In separate bowl, blend all dry ingredients.
  5. Add dry ingredients to butter and sugar mixture, alternating with buttermilk.
  6. Add lemon rind and SoftHemp™.
  7. Pour into two greased and floured loaf pans.
  8. Bake one hour.
  9. Just before loaves are ready, gently heat honey and blend in lemon juice as soon as it is warm enough. Be careful not to let the honey get too hot.
  10. Remove loaves from oven and drizzle glaze on top.