MasterClass Non-Stick Loaf Tin, for Baking Loaves and Bread, 23x13cm, 900g/2lb, Sleeved

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For the full recipe with measurements, head to the recipe card at the end of this post. This post is full of helpful tips and commonly asked questions when making lemon drizzle loaf cake, so I do recommend reading through it all first. What is Lemon Drizzle Cake and where does it come from? Butter or baking spread - I prefer to use a baking spread, but butter works well too. Either way, they must be softened and unsalted The batter was left on the kitchen counter for too long before baking the cake. As soon as the batter is ready and in the tin, it should be placed into a pre-heated oven straight away.

Black Iron 2 lb (1kg) Loaf Tin - Netherton Foundry Black Iron 2 lb (1kg) Loaf Tin - Netherton Foundry

Self raising flour - self raising flour already contains a raising agent and a little salt too. If you want to make the cake with plain or all purpose flour you will need to add baking powder. The general advice is to add 2 teaspoons baking powder (a measuring teaspoons, not the kind you stir coffee with) per every 200g plain or all purpose flour Yes! To make a dairy free version of this cake, use a dairy free baking spread instead of butter. How many people does this loaf cake serve? For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. Yes! To make this cake gluten free, swap the self raising flour for a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. I would also advise adding ½ tsp Xanthan Gum for better texture. Can this recipe be made dairy free? You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts. I have a few different 2lb loaf tins, that all have slightly different measurements. The one I used for this recipe has internal measurements of 22cm x 11cm x 6cm. If your 2lb loaf tin is slightly narrower, your cake may need slightly longer to bake. What is the best way to line a loaf tin?

What are the cup measurements for this recipe?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this loaf cake be made gluten or dairy free? To make this recipe in 2 1lb loaf tins, increase the cooking temperature by 10°C. Halve the cooking time and keep testing until it's done.

Loaf Tins | Bakeware | Lakeland Loaf Tins | Bakeware | Lakeland

I do usually make two at a time and freeze one. When there are only two of us at home I often cut them in half and freeze three halves. That way I'm certain the fruit cake always tastes fresh. I keep it in the fridge, which isn't essential, but it does keep the cake moist. How to make it gluten-free It's really important to use good quality vanilla extract for the perfect natural vanilla flavour. Avoid using essence as it's a sythentic flavour and personally I don't think it tastes as good. In this series I will be sharing recipes for basic baked goods, think a classic Victoria sponge cake, a brilliant white bread loaf, and ultimate gooey chocolate brownies! So basic in name, but definitely not basic in taste and enjoyment. This series is mainly for beginner bakers who want to learn the secrets behind baking, because getting the basics right is the best place to start. More experienced bakers will really enjoy it too, as there are so many delicious recipes to try out! This time it is the turn of Lemon Drizzle Loaf Cake. To make the cake, mix the butter and sugar together until pale and fluffy, then whisk in the eggs and vanilla extract. Yes! For an orange drizzle cake, use the zest and juice of one large orange. For a lime drizzle cake, use the zest and juice of three limes. You could also mix and match - add one lemon and one orange, or one lemon and two limes for example. Can this recipe be made into cupcakes or a larger cake?

Key ingredients

This cake is great on it's own with a cup of tea, but if you want to make it extra special you could serve it with a dollop of whipped cream, creme fraiche or ice cream. An extra sprinkle of lemon zest over you chosen dollop will look really pretty and professional too! Troubleshooting Next, roll out shop-bought fondant icing and cut out a rectangle the same size as the cake. (Again, I use the cake tin as a guide to get my rectangle the right shape!) Lightly brush the marzipan with a very small amount of water and then pop the fondant rectangle on top. Whatever you use, make sure you stir the fruit in by hand. It only takes a minute but then you won't chop it up. Is this a moist cake? I often make an Everyday Fruit Cake to take with us when we go on holiday because it travels well and keeps for a week. It's the ideal cake with a cup of tea when you've been out for the day. We're off to the coast in a couple of weeks and the sea air, combined with lots of walks, always makes me hungry. In fact, now I'm wondering whether to take two. Key ingredients Dried fruit

Neverstick 6 2lb Loaf Tin | Dunelm

We’ve added handy fill lines inside so you know exactly how much dough to put in for a tin-filling rise. Oven safe up to 240°C and with excellent heat distribution to ensure your loaf will be cooked through evenly, it also has large handles with sure-grip silicone inserts so getting it in and out of the oven is easy too. And when you’re done, it can go straight in the dishwasher.

If you don't have a loaf tin, you can make this fruit cake in an 18cm (7-inch) round deep tin or a 15cm (6-inch) square tin. Next add the self raising flour and gently whisk it in. Then gently fold in the lemon zest. Pour all of the batter into the lined tin. While I would recommend using fresh lemons in this recipe for the best flavour, you can use lemon extract if it's all you have and you're craving lemon cake! A good quality lemon extract can create wonderful lemon flavour in bakes. You won't be able to make the lemon drizzle part of this recipe, but you still make the cake and the lemon icing. Mix 4 tsp lemon extract into the cake, and 1 tsp lemon extract into the icing (you will also need a little water too for the right consistency of icing). How to make Lemon Drizzle Loaf Cake I chose a simple lemon icing and some lemon zest, but there are a few other ways you could decorate this cake: Finally, use an assortment of star cutters (or other Christmas shapes!) to cut out stars from the remaining marzipan. Lightly brush the underside of the marzipan stars with water and arrange on top of the cake.