Lemon Loaf Cake

Every time I need a lemon I fall into the trap of buying a bag of them - partly because unwaxed lemons don't seem to be sold singly, and partly because each lemon works out cheaper.

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.

This recipe really is delicious; there's the zest of 2 lemons and 75mls of juice to make it really lemony. Additionally, ground almonds keeps the cake moist and the addition of a little cornflour keeps the crumb really tender and delicate.

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).