Thursday, September 3, 2009

Lemon Streusel Loaf Cake....

Found this lovely cake on Rosie's blog, Baking Cakes Galore Love the smell of lemon while baking.

For those who want to try this recipe, here it is or you can get the original from Baking Galore. I have added 2 tablespoons of yoghurt to the recipe but obmitted the almond flakes as I have none in my pantry.

For The Lemon Sponge:

125g (5 oz) softened butter
2 tsp finely grated lemon zest
165g (5½ oz) caster sugar
2 large eggs
110g (4½ oz) plain (all-purpose) flour
75g (3 oz) self-raising flour
60ml (2 fl oz plus 2 tsp) milk mixed with 2 tablespoons of plain yoghurt

Lemon Streusel Mixture:

40g (1½ oz) caster (superfine) sugar
40g (1½ oz) plain (all-purpose) flour
30g (1 ¼ oz) butter, chopped into squares
2 tsp finely grated lemon zest
2 heaped tbsp flaked almonds

You will need 13cm x 23cm (5in x 9in) loaf tin, greased and lined with baking parchment, extending the paper 2cm (¾ in) over the sides.


Preheat the oven to 160°C/fan oven 140°C/325°F/Gas mark 3.

Firstly, make the lemon streusel, place the sugar and flour into a small bowl. Rub the butter in with your fingertips until it resembles breadcrumbs and then stir in the lemon zest and flaked almonds.

1. For the lemon sponge, in a mixing bowl beat the butter, sugar and lemon zest together until light and fluffy.
2. Add the eggs, one at a time beating in after each addition until fully combined.
3. Sift the two flours together and then fold into the mixture alternately with the milk/yoghurt in two batches.
4. Place the mixture into the loaf tin, smoothing the top with a spatula. Sprinkle the lemon streusel mixture evenly over the top.
5. Bake in the preheated oven for 60 minutes or until a skewer inserted into the centre comes out clean.

Leave the loaf to cool in the tin for 10 minutes before turning out onto a wire rack to cool with crumble side upper most. Serve cut into slices.

1 comment:

Hello! Welcome to my blog! Love to hear from you, good or bad:D. Have a nice day! Cheers!