This is the perfect dense madeira cake, made in a load tin to be eaten in thick slices with mugs of tea. Perhaps not summer food, but as we’ve had no summer yet I suspect I’ll be making it again soon. If I wanted to fancy it up I’d glaze it with lemony icing, but it is just as good without. I’m planning to make some for the cafe at the Harrison Playgroup Celidh, if anyone fancies coming along.
Lemon Loaf Cake
3 eggs, weighed in their shells
An equal amount of self raising flour
Ditto vegan marg
Ditto caster sugar
1/2 teaspoon baking powder
Zest and juice of a lemon
Line your Loaf tin with paper. You can do fancy cutting out to make the paper fit the tin perfectly but I like the rustic look of paper stuffed in roughly.
Oven should be 170 C
Beat the sugar and marg together until light and fluffy. Add the eggs one at a time, with a small amount of flour to stop it splitting. Mix the remaining flour, baking powder and lemon zest together and add. Fold it together and then thin the batter with the lemon juice.
Put the batter in your tin and smooth out the top. Cook for 35-40 minutes. It is done when a toothpick in the centre comes out dry.