MasterClass Non-Stick Loaf Tin, for Baking Loaves and Bread, 23x13cm, 900g/2lb, Sleeved

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If you don't have a loaf tin, you can make this fruit cake in an 18cm (7-inch) round deep tin or a 15cm (6-inch) square tin. In this series I will be sharing recipes for basic baked goods, think a classic Victoria sponge cake, a brilliant white bread loaf, and ultimate gooey chocolate brownies! So basic in name, but definitely not basic in taste and enjoyment. This series is mainly for beginner bakers who want to learn the secrets behind baking, because getting the basics right is the best place to start. More experienced bakers will really enjoy it too, as there are so many delicious recipes to try out! This time it is the turn of Lemon Drizzle Loaf Cake. The loaf cake will last for 3-4 days in an airtight container in a cool place. You can freeze both the cake and the buttercream. To freeze them separately, wrap the cake well in cling film or put it in an airtight container. The buttercream can be frozen in a sealed tub. To freeze the loaf cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the loaf cake out of the freezer to defrost, as if it defrosts with it still on it could damage the buttercream. Can you make this loaf cake with plain/all purpose flour?

2lb Loaf Tin Parchment Paper Liners x40 | Lakeland 2lb Loaf Tin Parchment Paper Liners x40 | Lakeland

And it’s not just the Christmas loaf cake that’s easy to make… the Christmas loaf cake decoration is also super easy… and yet looks really pretty!The beauty of this cake is that you can use whatever dried fruit you have, add nuts and cherries - anything you like or have. The only thing you have to remember is to keep the total weight to 400g (14oz). Secret Ingredient Yes! To make this cake gluten free, swap the self raising flour for a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. I would also advise adding ½ tsp Xanthan Gum for better texture. Can this recipe be made dairy free?

Lakeland 2lb Bread Loaf Tin | Lakeland

Next add the self raising flour and gently whisk it in. Then gently fold in the lemon zest. Pour all of the batter into the lined tin. I do usually make two at a time and freeze one. When there are only two of us at home I often cut them in half and freeze three halves. That way I'm certain the fruit cake always tastes fresh. I keep it in the fridge, which isn't essential, but it does keep the cake moist. How to make it gluten-free Self raising flour - self raising flour already contains a raising agent and a little salt too. If you want to make the cake with plain or all purpose flour you will need to add baking powder. The general advice is to add 2 teaspoons baking powder (a measuring teaspoons, not the kind you stir coffee with) per every 200g plain or all purpose flour

How long does the loaf cake last for and can it be frozen?

The batter was left on the kitchen counter for too long before baking the cake. As soon as the batter is ready and in the tin, it should be placed into a pre-heated oven straight away. Lemons - I used two standard UK sized lemons for this recipe. I advise using unwaxed lemons for this recipe as you will be eating the lemon zest. If you can only get hold of waxed lemons, put them in a colander and pour boiling water over them. Wearing rubber gloves, brush the wax off the lemon gently with a clean scrubbing brush. Rinse the lemons before use