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

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Making the Cob was my first time using my kitchen scale to weigh instead of measure ingredients and I will never be without it again. To freeze the loaf cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film.

Neverstick 6 2lb Loaf Tin | Dunelm

I personally recommend the creaming method as it gives you a chance at each stage to ensure everything is well mixed together, which in turn adds air and lightness to the batter. Because this cake is already stuffed full of boozy, plump and juicy fruit, there’s no need to feed this cake with alcohol. Mix 4 tsp lemon extract into the cake, and 1 tsp lemon extract into the icing (you will also need a little water too for the right consistency of icing). The all in one method is adding all of the ingredients in the bowl together and mixing them together all at once.

To make this cake gluten free, swap the self raising flour for a gluten free self raising flour blend. You won't be able to make the lemon drizzle part of this recipe, but you still make the cake and the lemon icing. To make the cake, mix the butter and sugar together until pale and fluffy, then whisk in the eggs and vanilla extract. A pastry brush (I prefer the silicone ones) is also handy for brushing the drizzle on top of the cake, but you can do this with a spoon too. I have not tested this in a 2lb loaf tin, so I cannot give you a definitive answer, but my best guess would be same temperature for 1h15-1h30.

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If you have any questions about this recipe, or if something went wrong and you need help, have a read of the common issues below, or if you have a different problem please use the comment form below and I will get back to you. This cake need a low and slow bake to make sure it cooks all the way through, so don't be tempted to turn up the oven to try and rush it as this will most like lead to a burnt cake on the outside and raw cake batter inside. I tried this recipe and I’m not sure what went wrong but the bread didn’t rise at all I left it for about 10 hours to prove and still nothing, then placed in the bread tin and still nothing.

However, it's very likely that lemon drizzle cake or similar lemon cakes have been made in England for hundreds of years! Then add in the boiled fruit and plus some glacé cherries and tip the cake mixture into two lined 1lb (450g) loaf tins. If the cake is getting too dark on top, you can turn the temperature of the oven down slightly, or cover the top with foil to prevent it from burning. They’re dishwasher safe, durable and reliable, but it’s the extra little details we’ve added that sets them apart from the rest. Today I added freeze dried strawberries and coconut to make my loaf cake, it held up well with adding other ingredients and tastes delicious.

Loaf cake recipes | BBC Good Food Loaf cake recipes | BBC Good Food

Also, make sure your salt and yeast don’t directly touch each other when first added to the mixing bowl as the salt can affect the yeast’s ability to leaven the dough. An oven thermometer is cheap to purchase and will tell you exactly what temperature your oven is inside. High-quality, non-stick baking parchment for bakers and cooks offers quick release without any need to grease the tin or the paper. You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). You can check if it's baked by removing from the tin, flipping it over carefully and tapping the base – it should sound hollow.It should work with gluten free self-raising flour, but I have not tested this recipe with GF flour, so I cannot give you a definitive answer. To bring the batter back, add in some of the flour (1-2 tbsp taken from the 200g required) and it should fix the problem.