Make a zingy dessert that will be one to remember and indulge in this citrusy loaf at teatime for a relaxed afternoon
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 636 |
| Fat | 21g |
| Saturates | 12g |
| Protein | 9g |
| Carbs | 108g |
| Sugars | 75g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C. Grease and flour 2 loaf pans.
Sift together the flour, baking powder, baking soda, and salt in a bowl, and set aside.
In a small bowl combine 50ml of lemon juice, 2 tbsp of lemon zest, yoghurt, and vanilla.
In a stand mixer, cream the butter and 400g of sugar with the paddle attachment, until it’s light and fluffy, approx. 5 minutes. Add the eggs, one at a time, and mix until the batter has a smooth and creamy consistency Alternatively, add the dry ingredients and the wet ingredients to the batter.
Divide and pour the batter across the loaf pans. Bake for 50 to 60 minutes.
Prepare the lemon syrup. Combine 100g of sugar with 100ml of lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
Once the cakes are done, allow them to cool for 10 minutes. Remove them from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the icing sugar, and the remaining lemon juice and lemon zest in a bowl. Drizzle the glaze over the cakes.
