Mini Lemon Madeira Loaves
Desserts
Cooking time:
15-30 minutes
Serves:
Makes 9
Preparation time:
15-30 minutes
Tags:
Ingredients:
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100g Stork tub
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100g Billingtons Golden Caster Sugar
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2 Happy eggs
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80g Plain Flour
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20g Self Raising Flour
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Zest of 1 Lemon
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Juice of ½ Lemon
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1 Lemon Icing
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Grated Lemon Zest
Equipment:
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Scales
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Mixing Bowls
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Oven Thermometer
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Spatula
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Mini-Loaf Pan
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Cooling rack
Method:
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Preheat oven to 160c fan/180c/Gas Mark 4.
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Grease the recesses of the mini-loaf pan with melted butter.
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Cream together the butter, sugar and lemon zest until light and fluffy.
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Add the eggs, one at a time with a spoonful of flour to prevent the mixture from curdling. Mix well.
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Fold in the remaining flour.
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Stir through the lemon juice.
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Divide the mixture between the 9 recesses of a Flexi-Twist Mini Loaf pan.
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Bake in the oven for 25-30 minutes until the tops are a pale golden brown.
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Remove from the oven and allow to cool in the pan for five minutes before turning out and cooling on a wire rack.
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Once cooled decorate with finely grated lemon icing and grated zest.
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Tips: Beating the lemon zest in with the butter and sugar helps to trap the flavour and distributes it evenly throughout the cake.
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Tips: Madeira cake keeps very well and can be frozen un-iced for up to 3 months.
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Tips: Why not try Orange Madeira Mini-Loaves? Substitute the lemon juice and zest for Orange.