Crunchy Topped Lemon Loaf

Category: Cakes and Bakes

This recipe can also be made using the zest of an orange and the juice of half of an orange. This is a nice simple cake which is popular with adults and children and will keep for up to 10 days in an airtight tin. Makes a lovely guick dessert served with sliced strawberries and creme fraiche.

Servings

Makes 1 loaf

Ingredients

125g soft margarine 125g caster sugar 2 eggs 125g self-raising flour zest of 1 lemon 50g caster sugar juice of 1 lemon

Method

Preheat the oven to Gas Mark 4/180C. Cream the margarine and the sugar. Add the eggs one at a time adding a spoon of flour with each. Mix in the rest of the flour and the lemon zest. Spoon into a greased 20cm/8" shallow tin and bake at Gas Mark 4/180°C for approximately 25 minutes or until golden brown. Mix the lemon juice and sugar together. Remove the cake from the oven and spoon over the lemon juice and sugar. Leave to cool on a wire rack. The sugar will form a crisp topping. PER 100g 401 Kcal, fat 21.3g, saturated fat 4.5g, salt 0.7g, carbohydrate 51.2g, sugar 34.1g, fibre 0.7