For World Baking Day we enjoyed a rustic citrus loaf cake – check out the recipe and method below!
Rustic Citrus Loaf Cake
Prep time
30
minutesCooking time
40
minutesIngredients
- For the cake
8oz Margarine
8oz Self Raising Flour
8oz Caster Sugar
4 Eggs
1tsp of vanilla extract
Zest of 2 lemons, 2 limes and 1 orange
Juice of 1 lemon
- For the icing
15oz Icing Sugar
Juice of 2 Lemons, 1 Lime and half an orange
Dash of hot water
Directions
- Preheat oven to 170°C (fan oven) or equivalent.
- Cream margarine and sugar together until light and fluffy. Meanwhile, grease and line a loaf tin.
- Once mixture is pale in colour, add eggs gradually followed by the vanilla extract. Tip: If the mixture starts to curdle, add a tablespoon of flour!
- Add flour and zest mixture (leaving a couple of pinches of zest to use for garnish) gradually and mix until combined. Add juice of one lemon.
- Transfer mixture into the tin and bake for 40 minutes or until a skewer comes out clean from the middle. Once cooked, remove from the oven but keep cake in the tin.
- For the first drizzle, pierce the cake in several places with a skewer. Then combine lemon, lime and orange juice, 2 tablespoons of icing sugar and a dash of hot water and pour the syrup over the cake whilst it’s still hot. Make sure to leave some behind to make the rest of the icing!
- Leave the drizzle to soak in and the cake to cool completely before adding the rest of the icing sugar to the remaining juice to make a thick, spreadable icing. Garnish with remaining zest mixture.
- Enjoy a slice with a cuppa!
