Monday, 21 February 2011

Orange & Lemon Loaf Cake

Orange and lemon loaf cake
Loaf cakes are great to make when you only want a small cake, they're quick to knock up and you can create any flavour you like.  Here's our recipe for an orange and lemon loaf cake.

Orange & Lemon Loaf Cake Recipe

  • 4oz Stork Margarine
  • 4oz Caster Sugar
  • 4oz Self Raising Flour
  • 2 Medium Eggs
  • 1 Small Orange
  • 1 Small Lemon
  • 2-3oz Icing Sugar
Orange & Lemon Sponge - Method
  1. In a bowl, cream together the margarine and the caster sugar.
  2. Add the flour and eggs and mix together thoroughly.
  3. Mix in some grated orange and lemon rind and some orange and lemon juice (1-2 tbsp).  Leave some grated rind and juice for the topping.
  4. Grease and line a small loaf tin and pour in all of the cake mixture.
  5. Place the tin on the middle shelf of a pre-heated oven at 180°c/350°f/gas mark 4 and bake for 20-30 minutes, or until cooked.
  6. Once cooked, remove the sponge from the tin and leave to cool on a wire rack.
Zingy Lemon Icing - Method
  1. Sieve 2oz of icing sugar into a bowl and 2 teaspoons of lemon juice, mix together until smooth. 
  2. Add a few drops of water to the mixture if it's too stiff and dry.  Aim for a thick consistency, add more icing sugar to thicken, add more lemon juice or water to make it runnier.
  3. Mix in some grated orange rind.
  4. Add more lemon juice for a stronger flavour.
  5. Spread the icing over the top of the sponge.
Cut into slices and serve.

  • Add more orange and lemon rind than juice to the cake mixture, the rind holds a lot of the flavour, too much juice will just add extra moisture to the sponge, whilst a little is good to stop the cake being dry, too much will result in a soggy sponge.
  • If your icing is too runny it will run off the cake, too thick and it will be hard to spread, add icing sugar or water a little at a time till you reach the right consistency.
Click here for a printable PDF version.

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