Lemon loaf 🍋 🍞

Name: Lemon loaf 🍋 🍞
Total time: 3000 s
Yield: 8 people
Cuisine: British
Ingredients: 225 g butter/margarine; 225 g caster sugar; 225 g self raising flour; 4 eggs; 2 tsp lemon extract; 250 g Icing sugar; 200 g Butter; 4 tbsp Lemon curd; Handful sprinkles; Handful mini eggs

BakerToad @toader

Moist lemon loaf!!

Enjoy 😍😍

#CA2025

Moist lemon loaf!!

Enjoy 😍😍

#CA2025

BakerToad @toader

Moist lemon loaf!!

Enjoy 😍😍

#CA2025

Moist lemon loaf!!

Enjoy 😍😍

Saved

Ingredients

50 minutes

8 people

225 gbutter/margarine
225 gcaster sugar
225 gself raising flour
4eggs
2 tsplemon extract
Icing
250 gIcing sugar
200 gButter
4 tbspLemon curd
Handfulsprinkles
Handfulmini eggs

Saved

Steps

50 minutes

1

Set your oven to 180c and Prepare a loaf tin with parchment paper.
2

In a mixing bowl with a hand whisk, mix together butter and caster sugar until combined and creamy.
3

Add your flour, eggs and lemon extract. Mix until combined but don't over mix.
4

Transfer your cake batter to your loaf tin, smooth it out so it cooks evenly and bake in the oven for 50 minutes or until a toothpick comes out clean.
5

Allow your cake to cool for 15 minutes then take out of the tin then Allow to cool completely. (Optional:)You can put the cake in the fridge overnight to make it easier to Level and decorate.
6

Level your loaf cake with a bread knife, keeping the knife level to the cake to get a straight cut.
7

(Optional) use a cake corer on your cake and make 4 holes, fill them with lemon curd.
8

(For the icing). Add butter, lemon. Curd and icing sugar to a mixing bowl and whisk until smooth and thick.
9

Spread onto cling film, fold it up, snip the end and put into a piping bag.
10

Whisk curd in your mixing bowl and again spread on cling film and put into a piping bag with your favorite nozzle.
11

Pipe your buttercream and curd onto your loaf cake and decorate with mini eggs and sprinkles. 😍😍 Enjoy