Lemon loaf cake

Serves 8

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Preheat the oven to 180°C/160˚C fan/gas mark 4.
Melt some butter and brush it all over the insides of a 6cm deep, 19cm x 10cm loaf tin. This is called greasing the tin.
Place the tin onto a sheet of parchment paper and cut a strip a little longer and thinner than the tin. Place this strip inside the tin, pressing it down into the corners and making sure there is a little extra sticking out at either end. This is called lining the tin.
Using an electric mixer, cream together the butter, 100g of the sugar and the lemon zest until light and fluffy. Add the eggs, one at a time, beating well after each one.
Add half of the flour and half of the milk to the egg mixture. Gently stir to combine. Fold in the remaining flour and milk.
Spoon the mixture into the prepared loaf tin. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
In a small bowl, stir together the remaining sugar and the lemon juice. Pour over the hot lemon loaf cake while it’s still in the tin.
Allow the cake to cool in the tin. When it’s cool, use the sticking-out pieces of parchment paper to help you get the cake out of the tin.

Per serving: 294kcals, 14.3g fat (8.6g saturated), 38.4g carbs, 19.8g sugars, 4.5g protein, 0.8g fibre, 0.113g sodium

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