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Frosty Top Lemon Loaf


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.