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Lemon Loaf Cake

Name: Lemon Loaf Cake
Prep time: 30 min
Cook time: 45 min
Yield: 8 servings
Ingredients: 200g butter, softened; 200g caster sugar; 3 large eggs; 40g plain flour; 140g ground almonds; 1 lemon, zested; 2 tbsp lemon juice; 6 tbsp icing sugar

A simple lemon and almond loaf cake soaked with lemon juice and topped with icing.

Serves8

Prep30 minutes

Cook45-50 minutes

Oven180°C, gas 4

SourceNigel Slater

lemon
loaf

Ingredients

Serves 8

200g Butter, softened
200g Caster sugar
3 Large eggs
40g Plain flour
140g Ground almonds
1 Lemon, zested

Icing

2 tbsp Lemon juice
6 tbsp Icing sugar

Method

Line the long sides and base of a loaf tin with greaseproof paper.
Cream together the and til they are pale and fluffy using an electric whisk.
Gently at slow speed, beat in the , one at a time, adding some of the between each addition to stop it curdling.
With the mixer still on a slow speed, fold in the and zest, but not the juice.
Spoon the mixture into the lined cake tin, lightly smooth the top and bake in the centre of the oven. The cake is cooked when a skewer comes out clean.
Pierce the top of the cake with a skewer in a dozen places then squeeze over the juice from half the . Leave the cake to cool in the tin.
Sieve the into a small bowl and mix to a thin smooth paste with the .
Drizzle the lemon icing over the top of the cooled cake and leave to set.