Description
This is a denser and more moist loaf then most. This will make one very large loaf or two medium size ones. Serve one and freeze one for later.
Ingredients
Scale
- 370g self raising flour
- 100g lemon, see notes however
- 2 eggs
- 125g butter, softened
- 300g milk
- 180g sugar, or less if you like a tart cake
Instructions
- Preheat oven to 180 degrees.
- Remove the top and bottom of the lemon. Cut into quarters and remove any pips that you see as these are very bitter.
- Place lemon into bowl.
- Blitz on speed 10 for 20 to 30 seconds until fine.
- Scrape down.
- Add remaining ingredients.
- Blitz on speed 6 until combined.
- Pour into a lined loaf tin. You will need a larger loaf tin or two small-medium sized loaf tins.
- Bake for approximately 40 minutes or until cooked through.
- I turn my loaf every 10 minutes or so for even cooking in my oven.
Notes
- I have used two very small lemons that weighed 50g each to make this cake. If you feel your lemon has too much pith (the white bit) then only use the flesh and zest of the lemon in this recipe. Too much pith will make the cake a little tart and bitter. It wont be pleasant. Be sure to remove seeds from your lemon as per recipe. They aren’t very pleasant tasting.
- This is a denser and more moist loaf then most. Its almost mudcake like in terms of density and moistness.
- You may find you need to cook it a little longer than 40 minutes depending on your oven. Each oven varies.
- This can be frozen whole or in slices.
- Prep Time: 5
- Cook Time: 40
Nutrition
- Serving Size: 8