The Domestic Goddess Lemon Loaf Cake

The Domestic Goddess Lemon Loaf Cake

There is something so wonderful about a simple loaf cake. No frosting, no artificial flavors or crazy decorations, just a classic sweet treat. While I'm a sucker for angel food, my go-to loaf cake recipe is this Maderia cake from Nigella Lawson's How To Be a Domestic Goddess cookbook. The key to this recipe is using fresh-squeezed lemons instead of the store-bought stuff for bright flavor. Eat it plain or top it with whipped cream and fresh berries for an irresistible delight. 

You'll Need: 

17 tablespoons unsalted butter (softened)

1 cup superfine sugar (plus extra for sprinkling)

Grated zest and juice of 1 unwaxed lemon

3 large eggs

1⅓ cups self-raising flour

⅔ cup all-purpose flour

To Make: 

You will need a 9 x 5 loaf tin, buttered and lined with parchment paper. Preheat the oven to 325ºF.

Cream the butter and sugar, and add the lemon zest.

Add the eggs one at a time with a tablespoon of the flour for each. Then gently mix in the rest of the flour and, finally, the lemon juice.

Sprinkle with superfine sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.

Remove to a wire rack, and let cool in the tin before turning out.


Recipe via Nigella Lawson

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