Carmela's Lemon Loafs
Cooking time30 minutes
Prep time30 minutes
Servings10 portions
Ingredients
- 320g caster sugar
- 3 medium free range eggs
- 250ml semi skimmed milk
- 1 tsp vanilla essence
- 200g Stork (melted)
- 1 1/2 tsp baking powder
- 350g plain flour
- Zest of 2 lemons
- 50g caster sugar
- Juice of 1 lemon
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Heat the sugar and lemon juice on the hob in a non stick pan for about 7 minutes; bring to the boil over a low heat. It will thicken and become a light syrup.
- With a cocktail stick, pierce 5 holes in the top of the loaf cakes and spoon some of the syrup over each loaf cake. The more syrup you put on the stronger the lemony flavour. I think that when you have a lemon cake, you really need to taste the flavour and these are little gems.
- For this cake I use electric stand mixer, but a bowl and whisk or wooden spoon is fine too.
- Cream the sugar, eggs and lemon zest in the bowl.
- Add the flour and baking powder, and mix.
- Pour in the semi skimmed milk and vanilla, combine well.
- Add the melted Stork and mix.
- When well mixed pour the mixture into the mini loaf cases.
- Place them on a baking tray and bake at 170°C, 160°C fan, Gas mark 4 for approx. 30 minutes, until golden.
- Heat the sugar and lemon juice on the hob in a non stick pan for about 7 minutes; bring to the boil over a low heat. It will thicken and become a light syrup.
- With a cocktail stick, pierce 5 holes in the top of the loaf cakes and spoon some of the syrup over each loaf cake. The more syrup you put on the stronger the lemony flavour. I think that when you have a lemon cake, you really need to taste the flavour and these are little gems.
