Lemon loaves

This recipe was submitted by Jacquie and was gratefully received by us all. It has been tried and tested by myself, my family and my neighbour and we all loved it. It wasn’t hard to be honest, the cake was soft, light, moist and lipsmackingly lemony ……. just how we like it 🙂

I didn’t have 2 x 1lb loaf tins so improvised and used a 2lb cake tin but have amended the cooking times to suit.

 

Ingredients:

For the loaves

• 4 oz. (100g) Margarine / butter
• 6oz. (175g) Self Raising Flour
• 1 teaspoon baking powder
• 6 oz. (175g)Caster Sugar
• 2 large eggs, beaten
• 4 tablespoons milk
• Finely grated zest of two lemons

For the Topping

• Juice from 2 lemons ( you won’t need it all )
• 4 oz. (100g) Caster Sugar
• Decoration of lemon and orange candied slices ( Optional )

Method:

1. Preheat oven to 180°c / Fan 160° / Gas 4. Lightly grease and line two 1lb loaf tins with a strip of greased greaseproof paper wide enough to cover 2 long sides of loaf tins and base, or just use loaf liners. If you haven’t got two 1lb loaf tins you can use one 2lb loaf tin like I have in the photos.

2. Place all loaf ingredients in large bowl and beat well for about 3 minutes, until mixture is creamy and smooth. Divide mixture between tins and level the surfaces roughly. Bake for 35 minutes until loaves spring back when touched with a finger and they have shrunk slightly from edge of tin if your using 1lb tins but bake for 1hr if using the larger 2lb tin.

While loaves are cooking, make topping using 4 oz (100g) Caster Sugar and about 2 and a half tablespoons of lemon juice stirred together. Again, if you are only using the larger tin you will need to halve this amount using just one lemon and 2 oz. (50g) sugar.

3. When loaves are cooked, leave in tins. With a cocktail stick, make about 21 holes in each loaf. Then, with a baking brush, brush over pure lemon juice on tops or you can use a spoon. Then sprinkle some more juice over with your fingers.

4. You are now ready to use topping by spooning over loaves while they are still hot. Put on lemon and orange slices if chosen. Leave the loaves in tins to cool completely. Turn out when cold and remove from paper, using fresh loaf liners if necessary.