This is adapted from a Claire Ptak recipe. It's a perfect morning tea treat served still warm from the oven. The wholewheat rosella adds a lovely honeyed crumb.
Ingredients
- 265g unsalted butter, softened, plus more for greasing
- 265g caster sugar
- zest of 3-4 lemons (save the juice for the lemon drizzle and icing)
- 3 eggs
- 255g Rosella wholewheat flour
- 1½ tsp baking powder
- ¼ tsp salt
- 110ml milk
For the lemon drizzle:
- 1.5 tbsp sugar
- 1.5 tbsp water
- 3 tbsp fresh lemon juice
For the icing:
- 250g icing sugar
- 3-4 tbsp lemon juice
Method
- Preheat your oven to 180C. Butter a 25x10cm loaf tin and line the base and sides with baking paper.
- In the bowl of an electric mixer, cream the butter and sugar well. Zest the lemons into the butter mixture and mix thoroughly. Beat in the eggs one at a time, making sure each one is thoroughly mixed in before adding the next.
- In a large bowl, whisk together the flour, baking powder and salt. Gradually add half of this into the creamed butter mixture, scraping down the sides, until almost combined.
- Beat in the milk. Then add the remaining flour and mix until just combined. Scrape down the sides as needed.
- Scoop the mixture into the prepared tin and smooth the top with a palette knife or spatula.
- Bake for 55-60 minutes, until the top of the cake is springy and an inserted skewer comes out clean.
- To make the lemon drizzle, combine the sugar, water and lemon juice in a small pan and heat just until the sugar is melted. Do not let this boil.
- Use a skewer to poke holes evenly throughout the baked loaf. Pour the lemon drizzle over the loaf and let it soak in while you make the icing.
- In a small bowl, whisk together the icing sugar and lemon juice until smooth.
- Remove the loaf cake from the tin and onto a serving plate. Drizzle the icing over the loaf and let it drip down the sides.