{"id":1321,"date":"2024-05-17T08:45:00","date_gmt":"2024-05-17T07:45:00","guid":{"rendered":"https:\/\/www.hbh-woolacotts.co.uk\/blog\/?p=1321"},"modified":"2024-05-15T11:49:25","modified_gmt":"2024-05-15T10:49:25","slug":"rustic-citrus-loaf-cake","status":"publish","type":"post","link":"https:\/\/www.hbh-woolacotts.co.uk\/blog\/2024\/rustic-citrus-loaf-cake\/","title":{"rendered":"Rustic Citrus Loaf Cake"},"content":{"rendered":"\n

For World Baking Day we enjoyed a rustic citrus loaf cake – check out the recipe and method below!<\/p>\n\n\n

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Rustic Citrus Loaf Cake<\/h2><\/div>
<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • For the cake<\/strong><\/li>
  • <\/span>

    8oz Margarine<\/span><\/p><\/li>

  • <\/span>

    8oz Self Raising Flour<\/span><\/p><\/li>

  • <\/span>

    8oz Caster Sugar<\/span><\/p><\/li>

  • <\/span>

    4 Eggs<\/span><\/p><\/li>

  • <\/span>

    1tsp of vanilla extract<\/span><\/p><\/li>

  • <\/span>

    Zest of 2 lemons, 2 limes and 1 orange<\/span><\/p><\/li>

  • <\/span>

    Juice of 1 lemon<\/span><\/p><\/li>

  • For the icing<\/strong><\/li>
  • <\/span>

    15oz Icing Sugar<\/span><\/p><\/li>

  • <\/span>

    Juice of 2 Lemons, 1 Lime and half an orange<\/span><\/p><\/li>

  • <\/span>

    Dash of hot water<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat oven to 170\u00b0C (fan oven) or equivalent.<\/li>
    • Cream margarine and sugar together until light and fluffy. Meanwhile, grease and line a loaf tin.<\/li>
    • 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!<\/li>
    • 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.<\/li>
    • 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.<\/li>
    • 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\u2019s still hot. Make sure to leave some behind to make the rest of the icing!<\/li>
    • 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.<\/li>
    • Enjoy a slice with a cuppa!<\/li><\/ul><\/div>

      Recipe Video<\/h3>