Lemon cake

Lemon cake

This is a simple loaf cake, easy to make, lemony and delicious. Perfect for Mother’s Day or any occasion (Saint Patrick’s Day?). There is something spring-like about lemons. They are refreshing and cleansing. They are the colour of daffodils. What’s not to love? I have reduced the sugar a bit in this recipe but it will still taste sweet and you can increase the fibre by using half wholemeal flour. Enjoy!

Ingredients:

8 oz (225g) butter or margarine

6 oz (175g) caster sugar

juice and zest of 1 lemon

3 eggs

8 oz (225g) plain flour (variations: use half wholemeal and half plain for more fibre, or substitute 2 oz, 50g with ground almonds)

3 teaspoons of baking powder

Method:

  1. Line a 8 x 21 cm loaf tin with greaseproof paper.
  2. Heat the oven to 180°C/160°C fan/gas mark 4.
  3. Beat together the butter or margarine and the sugar until light and fluffy. This is the most important step.
  4. Beat in the eggs one at a time and if the mixture curdles add a tablespoon of the flour, with each egg.
  5. Then add the lemon zest and lemon juice and beat again.
  6. Fold in the rest of the flour.
  7. Put the mixture into the loaf tin and spread out with a pallet knife. Sprinkle the top with 2 tablespoons of sugar.
  8. Bake for 45 minutes to 1 hour, until a knife comes out clean from the middle.
  9. Cool in the tin on a wire rack before turning it out.
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