Thursday, 15 December 2016

Christmas Food Ideas #7: Moist Lemon Loaf

It's been a while since I made a nice, moist lemon loaf and so today I baked up this flavourful little number. I've been stuck in a recurring rut of Victoria Sponge, Chocolate and Vegetable cakes lately, I've also been playing around with Gluten Free flour. I have so many new recipes to share with you, just need to find the time to put it all together. Why not enjoy a slice of lemon loaf by the fire place this Christmas, it takes less than an hour to prepare.

Prep time: 10 minutes                         Cooking time: 40 minutes 

 What you need:
  • 225g (8 oz) softened butter
  • 225g (8 oz) caster sugar
  • 275g (10 oz) self-raising flour
  • 4 eggs
  • 4 tablespoons milk
  • Sprinkle of salt
  • Quarter cup lemon juice
  • finely grated rind of 1 large lemon
Topping (Optional):
  • 175g (6 oz) granulated sugar
  • juice of 2 lemons

Method: 

  1. Grease rectangle baking tin and pre-heat oven to 170°C.
  2. Measure all the ingredients listed above and pour into a large bowl. Beat well until mixture is well blended. I used an electric whisk but this can also be done by hand.
  3. Bake in the pre-heated oven for 40 minutes until knife comes out clean.
  4. Allow the cake to cool a little before adding topping.
  5. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon mixture onto cake.
  6. Enjoy with a cup of tea.


Lemon loaf can be stored for 1-2 days, refrigerated it can be kept for up to 5 days.

Nokhuthula xo
© Pocket-sized Cook. Design by Fearne.