You can’t beat a proper lemon loaf cake. Lemony, light and simple. Let the sugar and lemon icing set into that incredible crunchy topping before you eat it.
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Serves
8
Lemons
Self Raising Flour
Caster Sugar
Eggs
Natural Yoghurt
Vegetable Oil
For The Drizzle:
Caster Sugar
Serves
8
Lemons
Self Raising Flour
Caster Sugar
Eggs
Natural Yoghurt
Vegetable Oil
For The Drizzle:
Caster Sugar
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Step 1.
Preheat your oven to 160ºC. Grease a 900g (2lb) loaf tin with oil and line the base with baking paper.
Step 2.
Finely zest the lemons into a large bowl. Add the flour, sugar, eggs, yoghurt and oil along with a big pinch of salt and whisk to a smooth cake batter.
Step 3.
Scrape into the loaf tin and smooth out the top. Bake in the centre of the oven for 35-40 mins until the cake is well risen, deep golden brown and a skewer or a knife inserted into the centre comes out clean.
Step 4.
Drizzle time. While the cake is still warm juice 1 lemon into a bowl. Stir in the remaining caster sugar then spoon over the top of the loaf cake. Leave the icing to set whilst the cake completely cools then grab yourself a cuppa and cut a slice.
Step 5.
Will keep for up to 5 days in a container out of the fridge.
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