Mini Lemon Madeira Loaves
Recipe Video
| Serves: | Makes 9 |
|---|
Ingredients
- 100g Président unsalted butter
- 100g Billingtons Golden Caster Sugar
- 2 Happy eggs
- 80g Allinsons Plain Flour
- 20g Allinsons Self Raising Flour
- Zest of 1 Lemon
- Juice of ½ Lemon
To Ice:
- 1 pkt Silverspoon Create Lemon Icing
- Grated Lemon Zest
Equipment
- Scales
- Mixing Bowls
- Oven Thermometer
- Spatula
- Mini-Loaf Pan
- Cooling rack.
Method
- Preheat oven to 160c fan/180c/Gas Mark 4.
- Grease the recesses of the mini-loaf pan with melted butter.
- Cream together the butter, sugar and lemon Zest until light and fluffy.
- Add the eggs, one at a time with a spoonful of flour to prevent the mixture from curdling. Mix well.
- Fold in the remaining flour.
- Stir through the lemon juice.
- Divide the mixture between the 9 recesses of a Flexi-Twist Mini Loaf pan.
- Bake in the oven for 25-30 minutes until the tops are a pale golden Brown.
- Remove from the oven and allow to Cool in the pan for five minutes before turning out and cooling on a wire rack.
- Once cooled decorate with finely grated lemon icing and grated zest.
Tips:
- Beating the lemon zest in with the butter and sugar helps to trap the flavour and distributes it evenly throughout the cake.
- Madeira cake keeps very well and can be frozen un-iced for upto 3 months.
- Why not try Orange Madeira Mini-Loaves? Substitute the lemon juice and zest for Orange.
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