A loaf cake with an exceptionally good lemon flavour and perfect texture, and the crisp topping is a real bonus
100g soft butter
150g golden caster sugar
150g Shipton Mill Organic Self Raising Flour (sieved)
50g ground almonds
2 free-range eggs (large, lightly beaten)
1 large unwaxed lemon (zest and juice)
100g golden granulated sugar
Preheat oven to 180F / 160F fan / Gas 4.
Grease and line a 900g (2lb) loaf tin.
In a large bowl, mix together butter, caster sugar, flour, ground almonds, eggs, lemon zest and the juice of half the lemon.
Spoon the mixture into the prepared tin and bake for 40 minutes or until risen and firm to the touch.
As soon as the cake comes out of the oven, mix the remaining lemon juice with the granulated sugar and spoon over the cake.
Leave the cake in the tin until completely cool.
Store in an airtight container. Keeps for 4-5 days.
Added by: Alex Ross
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Keep safe and well
The Shipton Millers