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Lemon Loaf Cake
Time: 1 hrs 10 mins
Ingredients
- 4 ounces softened unsalted butter
- 6 ounces caster sugar (superfine sugar)
- 2 large eggs
- 1 grated lemon, zest of
- 6 ounces self-raising flour
Directions
- 1 Butter an 8 1/2 by 4 1/2 inch (top measurements) loaf pan well and line with parchment or siliconised baking paper.
- 2 Preheat oven to 350F, 180C, gas mark 4.
- 3 By hand, cream together the softened butter and caster sugar.
- 4 Beat in eggs one at a time then stir in the grated lemon zest.
- 5 Gently stir in the flour.
- 6 Pour into prepared loaf pan and place in centre of oven to bake for 50-60 minutes or until a wooden skewer comes out clean. A slight dip may form in the middle of the loaf but this will not affect texture.
- 7 While loaf bakes, make glaze.
- 8 To make glaze, you need only 2 tablespoons of the fresh lemon juice to mix into the 2oz of icing sugar. Beat the glaze well so no lumps form.
- 9 When fully baked, turn out loaf onto a rack over some waxed paper or pan (to catch glaze drips).
- 10 Poke the cake bottom all over with a wooden or metal skewer and brush the cake evenly with glaze.
- 11 Turn cake over and repeat for the top until all of the glaze is used up and absorbed by the cake.
- 12 Cool on the rack, then serve sliced.
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