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!
8 oz (225g) butter or margarine
6 oz (175g) caster sugar
juice and zest of 1 lemon
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
- Line a 8 x 21 cm loaf tin with greaseproof paper.
- Heat the oven to 180°C/160°C fan/gas mark 4.
- Beat together the butter or margarine and the sugar until light and fluffy. This is the most important step.
- Beat in the eggs one at a time and if the mixture curdles add a tablespoon of the flour, with each egg.
- Then add the lemon zest and lemon juice and beat again.
- Fold in the rest of the flour.
- Put the mixture into the loaf tin and spread out with a pallet knife. Sprinkle the top with 2 tablespoons of sugar.
- Bake for 45 minutes to 1 hour, until a knife comes out clean from the middle.
- Cool in the tin on a wire rack before turning it out.