Lissy’s Lemon Loaf

Step 1/7

• loaf pan
• oven

Preheat the oven to 200/180c fan and grease a loaf tin with unsalted butter.

Step 2/7

• 68 g caster sugar
• 68 g unsalted butter

• bowl
• hand mixer with beaters

Put the butter and sugar into a bowl and cream with a hand mixer. Mix until light and creamy. The creamier the mixture, the lighter the cake!

Step 3/7

• 68 g self-raising flour
• 1¼ eggs

• hand mixer with beaters

Crack one egg and sift 1/3 of the flour into the bowl before mixing it in. Repeat this until you have no eggs or flour left. Mix until smooth.

Step 4/7

• lemon zest
• ⅜ tbsp lemon juice

• rubber spatula (optional)
• wooden spoon (optional)

Juice and zest 1 lemon and add it to the bowl before folding it in. If you don’t have an unwaxed lemon, you can use lemon extract instead!

Step 5/7

• loaf pan
• oven
• wire rack (optional)

Spoon the mixture into the loaf tin and put it in the oven for roughly 30 mins or until golden brown. Then remove it carefully using oven gloves and set to one side to cool.

Step 6/7

• bowl

This step is completely optional. You can make an easy icing with water, lemon extract and icing sugar. Heat the water slightly and add the lemon extract and the icing sugar. The thickness depends on how much sugar you put in!

Step 7/7

• plate

After it has cooled, transfer it onto a cake stand or plate and splash with the icing (if you make it. Serve either plain or with whipped cream!