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    You are in: Home / Recipes / Lemon Loaf Cake Recipe
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    Lemon Loaf Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Jacqdav's Note:

    My mum has been making this cake for years, she got it from the 'Easy melt and Mix Cakes' feature in a 1980's Women's Weekly Magazine. Extremely simple and very yummy. The lemon glaze gives it a lovely tartness and the cake is beautiful and moist. You could also top it with a lemon cream cheese icing if you like.

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    Serves: 12



    Units: US | Metric


    1. 1
      Sift flour into a bowl.
    2. 2
      Combine milk and eggs in a separate bowl or jug.
    3. 3
      Combine butter, lemon rind and sugar in a pan, heat until butter is melted, do not boil.
    4. 4
      Stir half the combined beaten eggs and milk with half of the sifted flour, then stir in the remaining egg mixture with the rest of the flour. Beat until smooth.
    5. 5
      Pour into a well greased 23cmx12cm loaf tin (9inx5in).
    6. 6
      Bake in a moderate oven (160 degrees celcius) for 40 minutes or until a skewer insrted in the middle comes out clean.
    7. 7
      Remove from oven and leave cake in the tin.
    8. 8
      Combine lemon juice and sugar in a pan over low heat stirring constantly until sugar is dissolved, then bring to the boil briefly.
    9. 9
      Prick the top of the cake in several places with a fork and then pour lemon sugar mixture over the top of the cake. (You really need to leave the cake in the tin for this or t gets really messy).
    10. 10
      Leave the cake to cool in the tin.

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    Nutritional Facts for Lemon Loaf Cake

    Serving Size: 1 (80 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 241.3
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 6.0 g
    Cholesterol 77.2 mg
    Sodium 85.0 mg
    Total Carbohydrate 34.0 g
    Dietary Fiber 0.4 g
    Sugars 21.1 g
    Protein 3.8 g

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