Ingredients
175g self raising flour
4 tablespoons of milk
2 large eggs
175g caster sugar
125g softened unsalted butter
2 washed whole lemons (use zest of 1) for juice
5 tablespoons of icing sugar
Oven
Heat fan oven to 180c
Utensils
Scales
1 larger bowl
4 small bowls
Fork/hand mixer / spoons / spatula / pastry brush / fine grater
Loaf tin - greased
Method
Crack the eggs into a smaller bowl and use a fork to break and blend the yolk and whites together.
Zest 1 lemon and keep in one of the small bowls. Then cut the 2 lemons in half and squeeze in the juice avoiding pips. Squeeze through your fingers allowing pips to be caught and less washing up 😉.
Whisk the softened butter and sugar in the large bowl.
Add the rest of the ingredients (except for the lemon juice and icing sugar), one by one - eggs, flour, milk & lemon zest. Gently whisk in well as you add each ingredient to the bowl.
Ensure all ingredients are properly mixed together.
Spoon the cake mixture in to the tin.
Bake for 35 minutes maximum 40 minutes.
We hope you enjoy making, sharing and eating the lemon loaf😋.
Now mix the icing sugar and the lemon juice of the 2 lemons.*
When you take the loaf out prick it all along the top and drizzle the mixture across the whole loaf.
Allow to cool before eating.
Notes
*For a more crystallised icing replace icing sugar with 110g caster sugar.
If you want to add fruit to the cake, add a few blueberries or raspberries to the cake mixture before baking.
Lines achieved by turning cake upside down on a grid whilst still warm.