Lemon and Orange Loaf with a citrus drizzle icing.
I am loving simple loaf cakes at the moment, have been making them morning, noon and night, and feeding everyone who is willing to taste. There’s a limit to how much I can subject my poor husband to. And my lemon tree just keeps producing – seriously do these trees normally fruit ALL year around. So today’s loaf is a simple Lemon and Orange Drizzle. I added the orange to make it a little different with a subtle sweetness, and because its looking a lot like Summer here in beautiful sunny Durban. Obviously you could make this with just fresh lemon juice, its delicious both ways.
HANDY TIPS:
- Make sure eggs and butter are room temperature.
- The cake doesn’t rise much so use a pan that isn’t too big.
- I like to line my loaf pans with one strip of baking paper which provides a way of lifting the loaf out once its cooked, so that its perfect every time.
- 185g salted butter
- 190g caster sugar
- 3 large eggs - room temperature
- 1 tablespoon finely grated lemon and orange zest
- 185g self raising flour (sifted)
- 80 ml mixture of fresh lemon and orange juice
- FOR THE ICING
- 150g icing sugar
- 60ml mixed orange and lemon juice
- Preheat the oven to 175ºC/350ºF.
- Grease a loaf pan and line with paper.
- Beat the room temperature butter and sugar until light and creamy.
- Add the room temperature eggs, one at a time -and then add the zest.
- Add the flour in two parts, half first then beat and then add the remainder with the citrus juice.
- Spoon the mixture into the prepared loaf pan and bake for 45-50mins or until a skewer inserted into the loaf comes away clean.
- FOR THE ICING
- Mix the icing sugar and juice together until it forms a smooth consistency and spoon it over the cooled loaf.
- Decorate with more zest if you like.