Saturday, 5 April 2014

Loaf Cake Part 1 ~ Lemon Loaf

So as promised last week, today I will be sharing more details on the loaf cakes I made for my choir's Silent Auction.  For the occasion, I made 2 loaf cakes to donate and try and raise funds, and that they did - they both sold - yey!

Last week I shared my Eggs in a Nest Cupcakes which I made from the extra half batch of each loaf batter that I made for the choir so that of course I was able to taste the cake, and also have my own few extras to eat ... and to share I guess too!  I also wanted to use new cupcake cases I had been given, and of course jump on the April/Easter boat and get excited for Spring!!  Check them out here :-)

So this week I'll start of the Loaf Cake 2-part series with a Lemon Loaf, adapted from a recipe given to me by my university housemate of 4 year's Mum... I loved it when she would come back from a visit home and would bring her Mum's "Luscious Lemon Loaf", so much so I even got a special recipe notecard from her and have made it many many many times since.

But then the worst happened.  Saturday morning I went to get the notecard and it was GONE.  Not where I left it, or where it should have been so I had to improvise a little... Now don't worry, my amazing best housemate has already re-sent me the recipe so I will never be without again but on the day, there was no time to spare, I had to do lots of baking and sewing too all before our choir concert.

So here's a few pictures and the recipe (not the original "Luscious Lemon Loaf" but my own adaptation from last weekend!)...

I made a loaf cake and also 4 cupcakes from this recipe, but if you are just looking to make a loaf then just do 3/4 of the recipe instead.  But really, who could say no to a little taste-test!? ... Especially if you're giving the loaf away or sharing with family/friends!


9oz margarine
9oz sugar
3 tbsp milk
9oz self-raising flour
3 eggs
Zest of 1 lemon

and for the glaze:
6 rounded tablespoons icing sugar
Juice of 1 lemon


1.  Preheat the oven to 350°F and grease and line a loaf tin, and prepare 4 cupcake cases. 
2.  Beat together the margarine and sugar.
3.  Add the milk and mix together.
4.  Sift flour and mix until combined.
5.  Add eggs and beat after each addition.
5.  Add lemon zest and mix together one last time!
6.  Fill the prepared loaf tin, and use the remaining batter for a few bonus cupcakes.
7.  Bake the cupcake for 15-20 minutes (until golden brown and a cake tester comes out clean) and bake the loaf cake for 40-50 minutes.

While the cake is baking, make the glaze so it can be spread over the warm cake as soon as it comes out of the oven...

8.  Mix together the icing sugar and lemon juice.
9.  When the cake is baked and out of the oven.  Leave in the tin to cool and immediately spread the glaze over the cake until it soaks in.

... And the final step is to just ENJOY!  This is lemon at it's best!  Lemon glaze on a lemon cake, in my eyes there is nothing better!

I packaged the loaves up in brown parchment paper, and tied up with string... ♫ These are a few of my favourite things ♫ ... of course!

And a little tag to go along with the silent auction bidding sheet... I wanted to make sure whoever won the cake knew what it was!
So there were indeed two loaf cakes I promised... today you'll have read about the Lemon Loaf Cake, and check back next weekend to hear how I turned a British favourite of mine ~ the Cherry Bakewell and turned it into a loaf cake :-)  Scroll down to the bottom of the page and fill out your email to always be the first to read a post and never miss a recipe!
This time last year I asked 'Spring are you Here'?!  Little did I know this past Winter would be even longer... even colder... even snowier than 2013!  So really, the same question still lies although I think, think Spring may have actually arrived now!
To get in the mood check out last year's Spring Cake

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