Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
250g butter (room temp) 1 cup castor sugar without top lemon icing glazing or just use ¾ sugar3 large eggs½ cup fresh full cream milk1 ½ cups cake flour 2 ¼ teaspoons baking powder ½ teaspoon fine salt Grate 1 small lemon rindsGrate 1 small orange if large use half of the rinds. 2 Table fresh orange juice. ½ teaspoon lemon juice. Method Sift all dry ingredients set aside. Scatter the grated orange and lemon rind give it a give mix.
Baking instructions. Preheat oven to 170 deg. When popping it into the oven reduced to 160 degrees and bake for 55 - 60 minute In a mixing bowl, add butter and castor sugar whisk until creamy and sugar dessolved. Add eggs whisk again. Add in juice of orange and lemon. Followed by the sifted ingredients together with the mixed rinds. Lastly add your milk and combine the cake batter evenly. You can scatter lemon and orange rind on top of the batter once in the loaf. Pour into loaf tin and bake according to the above baking instructions. Test with skewer or poke with a knife should come out clean. You can ice or drizzle the cake with icing, I preferred just plain with a lovely cuppa tea.❤️Let the cake cool a bit before slicing and serve.It cuts clean once cooled and keeps shape. Bon appetite ❤️Shu-Hani's ❤️
INFO & TIPS
This loaf is light, creamy, citrusy and without the icing... Love it plain with a cuppa tea🌹🌹🌹🌹🌹