Lemon Loaf Cake

czwartek, 30 stycznia 2014

Lemon Loaf Cake

Time: 1 hrs 10 mins


  • 4 ounces softened unsalted butter
  • 6 ounces caster sugar (superfine sugar)
  • 2 large eggs
  • 1 grated lemon, zest of
  • 6 ounces self-raising flour


  • 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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