Monday, 18 November 2019
Lemon Loaf Cake
However, if I don't use the lemons fairly quickly, it's a false economy, but that's not difficult to do as I love a lemon cake.
Dan Lepard calls this recipe a lemon drizzle cake, but whenever I make it the drizzle sets to a proper glacé icing. This doesn't bother me, as I don't like too much drizzle, but I don't feel happy calling it a drizzle cake, either.
I don't deviate from the recipe in any way, but after adding up the weight of the ingredients, I bake it in a 2lb (900g) loaf tin, even though the recipe suggests a small tin should be used.
I'm still using the whole almonds, which were ground with the skins on (which explains the speckly appearance of the cake).