Soft and sweet loaf from batter with lemon flavour, poured with lemon topping.
No. of servings
|all-purpose flour / plain flour||7||oz||200||grams|
|baking powder for gingerbread||0.5||pk||½||pack|
|semi skimmed milk 1,5%||-|
To a deeper bowl add flour, starch flour and baking powder. Thoroughly wash the lemon, grate lemon zest and squeeze the juice.
Then add sugar, eggs, soften butter into the mixture and with electric hand mixer whisk all ingredients into a smooth batter. HINT: If the batter is too thick, dilute it with the milk.
Grease the cake pan with the fat and dust with flour. Fill prepared pan with the batter and smooth the surface.
Bake in preheated oven at 355°F (180°C) roughly for 35 - 45 minutes. Brush done still hot loaf with lemon topping which is prepared as follows: beat 3 - 4 table spoons of lemon juice with icing sugar.