Mini Lemon Madeira Loaves

Desserts

Cooking time:

15-30 minutes

Serves:

Makes 9

Preparation time:

15-30 minutes

Tags:

Cake

Ingredients:

Equipment:

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.
Tips: Madeira cake keeps very well and can be frozen un-iced for up to 3 months.
Tips: Why not try Orange Madeira Mini-Loaves? Substitute the lemon juice and zest for Orange.

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