LEMON LOAF

Prep/Cooking Time: 90-120 Minutes

Ingredients

Instructions

Place the butter and sugar into a machine mixing bowl
Beat until the mix is light in colour
Crack the eggs into a small bowl and whisk for a minute
Add the whisked eggs to the butter and sugar whilst on a high speed
Sieve the flour and reserve on a paper sheet
Zest the lemons and squeeze the juice
Add the zest to the mixing bowl and reserve the juice till needed
Once all the egg is combined with the butter, reduce the speed and fold through the flour and zest
Once mixed through remove from the machine
Pour the cake batter into a pre oiled and flowered cake tin
Cook in a pre-heated oven at 180c
Cook for 25-30 minutes or until a skewer will come out clean
Remove from the oven and leave to cool naturally
Place the lemon juice and granulated sugar in a small pan
Bring to the boil and cook till all sugar is disolved
Remove from the heat and leave to cool naturally
When the cake is nearly cool prick the top of the cake with a fork
Pour over the lemon juice syrup so is absorbed into the cake
Leave to go completely cold

Icing

Sieve the icing sugar and place in a mixing bowl
Squeeze the lemon and remove all the juice
Add the strained juice to the icing sugar whilst mixining constantly
Add the juice little by little as we are aiming to get a thick icing consistency
(if you add too much juice the icing will run straight off the cake)
Once the icing is made and cake is cold you can pour the icing over the cake