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Lemon and orange loaf cake
(1)
1 hour 15 min
This zesty lemon and orange loaf cake is moist, beautifully flavoured and one of my favourites. Enjoy with a little whipped cream.
20 people made this
Ingredients
Makes: 1 lemon and orange loaf cake
- For the cake
- 180g unsalted butter, at room temperature
- 180g caster sugar
- zest of 1/2 an orange
- zest of 1 lemon
- 3 eggs, at room temperature
- 110g plain flour
- 145g self-raising flour
- 2 tablespoons milk
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- For the icing
- 175g icing sugar
- 1 to 2 drops yellow food colouring
- lemon zest, to taste
- 3 tablespoons orange juice
- 1 to 2 drops orange food colouring
Method
Prep:15min ›
Cook:1hr ›
Ready in:1hr15min
- Preheat the oven to 170 C / Gas 3. Line a loaf tin with baking parchment and butter the sides.
In a bowl, mix together the butter, caster sugar and fruit zest until nice and smooth.
Add the eggs and whisk until blended.
Sift in the flours and mix well. Then add the milk and juice until it has the consistency of cake mix. Place in the prepared loaf tin and smooth out the top.
Bake in the oven for 1 hour.
Remove from the oven when a skewer can be inserted into the centre and comes out clean. Cool.
Mix together the icing sugar, yellow food colouring, zest and juice to form a thick icing.- Spread over your cake until covered leaving some icing to the side. Mix that icing with the orange food colouring and using a spoon, make a marble effect over the top of the cake. Serve.
For the cake:
For the icing:
See it on my blog
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
1
Easy to make and kept well. Not a great deal of flavour, maybe as I used juice I had squeezed from fresh fruit? Also my icing was a bit runny. - 13 Mar 2014
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