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
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.