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Nutrition: per serving

  • kcal397
  • fat23.6g
  • saturates12.3g
  • carbs39.5g
  • sugars22.6g
  • fibre1.4g
  • protein6.3g
  • salt0.6g

Method

  • step 1

    1 Heat oven to 170C/150C fan/gas 3. Butter and line the base of a 900g loaf tin with greaseproof paper. Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time. Add the lemon zest and vanilla. Now beat in the flour and almonds until you have a thick batter. The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.

  • step 2

    Tip the batter into the tin and smooth over the top. Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing. The loaf will keep in an airtight container for three days.

RECIPE TIPS
CHANGE TIN

The same mix can be used to make a 17cm round cake, you just need to adjust the cooking time to 45-50 mins. It will cut into 6 – 8 slices.

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Comments, questions and tips (121)

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Overall rating

A star rating of 4.8 out of 5.170 ratings

Maggymoo21

Delicious. Will return to this recipe again and again.

MrsArlow

question

Can I change the ratio of this recipe for a round cake pan instead? Will it still rise well etc? (Yes I am a novice! Any tips would be greatly appreciated ☺️)

lzbear

Recipe tips above suggests 17cm round and tin bake for 45-50 mins

sarahs46

Easy and tasty what more can I say. Will be making again as all the family loves it.

jane.malone52C9qBoUka

Easy recipe, looks amazing when taken out of the oven, tastes great, will definitely make again.

marymarthinsen906664

question

Can I add cherries and how much. Thanks

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