Lemon Loaf Cake

Lemon Loaf Cake

Juan the Van is parked up next to a little stream on a campsite in the Cairngorms. We are staying at Rothiemurchus Camp and Caravan park on the Rothiemurchus estate among some trees which are twittering with little birds. This morning many of the birds; chaffinches, cole tits and great tits, were using the stream for a bath, right outside our van window. It was so gorgeous to see. There are lots of walking and cycling trails leading from the park so we’ve been burning lots of calories, taking some of the guilt away from eating this delicious lemon loaf cake! I was also able to share a couple of slices with some local wildlife rangers who we helped put up bat boxes in Nethy Bridge.

I have made this cake with ground almonds as I like the texture and crumb they give to a cake, they don’t give off much in the way of flavour but help the cake remain moist. The cake is beautifully flecked with the yellow lemon zest. I’m rather gungho when it comes to lining loaf tins, I just tear a rectangle of parchment then push it into the tin to fit. It does result in creases in the edge of the cake but I’m not entering them into a village fete so who cares!

lemon loaf

Oven 160C

1 small loaf tin {1lb} lined with baking parchment

    • 125g golden caster sugar
    • 125g soft butter
    • zest of 2 finely grated lemons {use a fine microplane grater if possible}
    • 2 free range eggs
    • 50g ground almonds
    • 100g self-raising flour
    • 75ml milk
    • Juice of the 2 lemons
    • 30g caster sugar plus extra for dusting

Cream the butter and caster sugar until pale either by hand and a wooden spoon, or with an electric food mixer. Beat in the lemon zest.

Add the eggs, one at a time, beating in each with a tablespoon of the ground almonds.

Fold in the rest of the ground almonds with a large metal spoon, then sift in the flour. Fold this in, the batter should become quite thick. Stir the milk in gently.

Pour the batter into the lined tin and bake for around 50 mins, until risen and golden. Insert a skewer and it should come out clean if the cake is cooked.

While the cake is in the oven, juice the two lemons that were zested earlier and put the juice into a small saucepan. Add the 30g of caster sugar and heat gently until the sugar has dissolved.

As soon as the cake comes out of the oven, stab it fairly deeply all over with a skewer and pour the lemony syrup over the cake slowly so that the syrup runs into the holes. The cake should now have a sticky coating, sprinkle some more caster sugar over to give it a sparkly, crunchy top. Allow to cool in the tin completely. Store in a sealed container, cut into thick slices.

If you only have a big loaf tin {2lb} or would prefer a bigger cake use 180g sugar, 180g butter, 3 eggs, 3 lemons, 75g ground almonds, 150g flour, 110ml milk.

No Responses

  1. kirsty says:

    Ive made a similar loaf but with orange. Delicous!! It freezed brilliantly too. I used to slice it then freeze it so i could take a few slices out for breakfast – toasted!! Yum Yum.

  2. you just brought back some wonderful (and wet) memories of rothiemurchus for me! such a beautiful area. your lemon loaf sounds delicious, too 🙂

  3. I’ll bet it’s a very rare day when wildlife rangers in Cairngorms get lemon loaf cake from campers! Probably made their day.

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