Lemon Loaf Cake

Easy Food Magazine are running a campaign this month, February 2020, encouraging readers to share their #LoveEasyFood recipes. I’ve been an active participant, sharing both sweet and savoury recipes. As Storm Ciara made landfall, I decided to bring some sunshine to the day with this Lemon Loaf Cake.

The recipe I used was in the April 2016 edition of the magazine. However, I had to manipulate it slightly to suit the size of my cake tin. There is a similar recipe on the Easy Food website too.

Hope you enjoy.

Amy x

190g butter, softened
220g caster sugar
Zest & juice of one lemon
3 eggs
1 tsp lemon essence
175ml whole milk
285g plain flour
2 tsp baking powder
100g icing sugar

Grease and line a 2lb loaf tin. Preheat the oven to 180C.

Cream together the butter, 170g of the caster sugar and lemon zest until light and fluffy.

Beat together the eggs, lemon essense and milk in a jug.

Gradually beat the egg mixture into the cream butter, beating well after each addition.

Fold in the flour and baking powder.

Transfer to the prepared cake tin and bake in the preheated oven for 55-60 mins.

To make the drizzle, simmer the lemon juice with the remaining caster sugar until melted. Pierce holes in the cake while it is still warm and pour over the drizzle.

To make a glaze, mix the icing sugar with 1 tsp water and pour over the cake.