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

My Fall Bucket List

My Fall Bucket List

The Only Molasses Cookie Recipe You'll Ever Need

The Only Molasses Cookie Recipe You'll Ever Need