Lemon and Orange Loaf

Lemon and Orange Loaf

I am loving simple loaf cakes at the moment, have been making them morning, noon and night, and feeding everyone who is willing to taste.  There’s a limit to how much I can subject my poor husband to.   And my lemon tree just keeps producing – seriously do these trees normally fruit ALL year around.  So today’s loaf is a simple Lemon and Orange Drizzle.  I added the orange to make it a little different with a subtle sweetness, and because its looking a lot like Summer here in beautiful sunny Durban.  Obviously you could make this with just fresh lemon juice, its delicious both ways.

 

Orange-lemon-drizzle-cake

HANDY TIPS:

  • Make sure eggs and butter are room temperature.
  • The cake doesn’t rise much so use a pan that isn’t too big.
  • I like to line my loaf pans with one strip of baking paper  which provides a way of lifting the loaf out once its cooked, so that its perfect every time.

 

Lemon-and-orange-loaf-with-flowers

 

 

4.5 from 2 votes
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Lemon and Orange Loaf
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 
Servings: 12
Author: Ev
Ingredients
  • 185 g / (3/4cup) salted butter
  • 190 g / (1 cup) caster sugar
  • 3 large eggs - room temperature
  • 1 tablespoon finely grated lemon and orange zest
  • 185 g / (1 1/2cups) self raising flour (sifted)
  • 80 ml / (2.7 US ounces) mixture of fresh lemon and orange juice
  • FOR THE ICING
  • 150 g / (1 1/2cups) icing sugar
  • 60 ml / (2 US ounces)mixed orange and lemon juice
Instructions
  1. Preheat the oven to 175ºC/350ºF.
  2. Grease a loaf pan and line with paper.
  3. Beat the room temperature butter and sugar until light and creamy.
  4. Add the room temperature eggs, one at a time -and then add the zest.
  5. Add the flour in two parts, half first then beat and then add the remainder with the citrus juice.
  6. Spoon the mixture into the prepared loaf pan and bake for 45-50mins or until a skewer inserted into the loaf comes away clean.
  7. FOR THE ICING
  8. Mix the icing sugar and juice together until it forms a smooth consistency and spoon it over the cooled loaf.
  9. Decorate with more zest if you like.

 

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5 Comments

  • Reply Anon November 13, 2014 at 5:46 PM

    This looks so good I could lick the screen. Great photos and cake looks so yummy

  • Reply Tracey November 13, 2014 at 5:47 PM

    Yummy

  • Reply Eric November 14, 2014 at 4:54 PM

    This the most exquisite cake you will ever eat. Especially with a nice strong roasted cup of coffee.

  • Reply Eileen Dorchak December 19, 2014 at 9:38 PM

    I am dying to make this but cannot figure out the measurements in the U S. Can you convert to ounces
    for me please or cups!!! It seems to be different Australia /England…Africa who knows!

    I would really appreciate your help!

    Eileen

    • Reply Ev December 20, 2014 at 6:00 AM

      Hi Eileen, I have added the US measurements into the recipe. Officially, a US Cup is 240ml (or 8.45 imperial fluid ounces.) This is slightly different from an Australian, Canadian and South African Cup which is 250ml. As long as you use the same cup for measuring out each of your ingredients, the proportions should work out the same.

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