Lemon loaf with white chocolate icing
Prep:
30 mins
Cook:
15 mins
65g unsalted butter, at room temperature
135g golden caster sugar
2 eggs
135g plain flour
1.5 tsp baking powder
2 unwaxed lemons, finely grated zest and juice only
For the white chocolate icing
150g white chocolate, chopped + extra (grated) to decorate
75ml double cream
Heat the oven to 150-170°C. Take a 17 x 9cm loaf tin and line it with wax paper.
Cream the butter and sugar using an electrical whisk. Beat in the eggs until it turns light-coloured and airy. Carefully mix in the flour and baking powder. Add the lemon juice and zest and stir well.
Tip the cake dough into the loaf tin and put in the oven for 25 minutes or until the cake is golden brown and springy to a gentle touch in the center. Take out of the oven and let it cool in its tin before turning it out on a wire cooling rack.
Making the icing: Place the chocolate in a bowl. Heat a saucepan on low heat, pour the cream and slowly bring to the boil while stirring. Pour over the chocolate and whisk together until smooth. Allow the chocolate cream to cool down then let it harden in the refrigerator for 15 minutes.
Cover the top of the cake with the white chocolate icing. Sprinkle with grated chocolate and serve.
Serves
6
Preparation Time
30 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Fruit, Eggs
Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining, Family Dinners
Special Info
Gluten free, Pregnant Mums
Level of Difficulty
Easy
We tested this as a gluten free recipe and it works really well, just substitute the flour and baking powder with gluten free alternatives and make sure the white chocolate is gluten free too.
