Yesterday due to the wind and the rain and general post holiday blues I wanted cake. I also wanted to give one to a friend as a present for looking after the house. So I decided on a loaf cake, I wasted a lot of time looking at recipes and their comments (which mainly said that the hadn't worked or they had to cook them for hours) so then through the recipe books. Can you tell I was procrastinating from doing what I was supposed to be doing? Back I went to the ever faithful Diana Henry (really it is getting out of hand, I wish she did a cookery show) and her sugar crusted lemon loaf. Err yummy! It is essentially a lemon drizzle but the genius of this recipe? No electric mixers and more importantly no creaming! This is the weak armed way to bake a cake!
Here is the recipe I made this and split the mixture between two tins
You will need a 2lb loaf tin
125g butter, diced
225g self-raising flour, sifted
pinch of salt
125g caster sugar
2 large eggs, beaten
2 unwaxed lemons
Sugar Crust
juice of 2 lemons
100g caster sugar
Preheat the oven to gas mark 4/180C/350F
Line the tin with greaseproof paper.
Mix the flour and the butter by rubbing the butter into the flour with your fingertips, like making a crumble, until it resembles breadcrumbs.
Stir in the sugar, add the beaten eggs and the zest and juice of the two lemons, mix together until all incorporated but don't overwork.
Spoon into the tin, place in the oven for 45-55mins until risen golden and passes the skewer test (put a skewer into the centre of the loaf and if it comes out clean it's done).
Leave to cool for 10 mins, then skewer holes all over the cake, mix the sugar and lemon together and pour over the cake. It will soak in and leave the sugary crust on top.
Wait until it's fully cooled and DEVOUR with some Earl Grey!
Enjoy!
There wasn't any left to photograph...Ooops
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