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

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I completely understand those of you who feel bread making is complicated or only achievable by more experienced bakers. I understand because I used to think the same way!

Loaf Cake - Easy Peasy Foodie Easy Christmas Loaf Cake - Easy Peasy Foodie

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. Place 1 marzipan rectangle on top of 1 of the loaf cakes and trim any overhanging edges with a sharp knife. Repeat for the other loaf cake, so both cakes are covered with a single layer of marzipan. 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). If you have a 1lb loaf tin, simply halve the ingredient amounts.Dried fruit: Use any mixture that you like. Either a ready mix, or whatever you have or like. I put cherries in mine and I don't wash them for this recipe. Just cut in half. If you like nuts add 50g of flaked almonds and 350g fruit Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth. Yes! For an orange drizzle cake, use the zest and juice of one large orange. For a lime drizzle cake, use the zest and juice of three limes. You could also mix and match - add one lemon and one orange, or one lemon and two limes for example. Can this recipe be made into cupcakes or a larger cake? Thanks to Vanessa, one of my readers: I’ve made this several times using gluten-free flour, I just add a teaspoon of baking powder and twice as much milk, as I find gluten-free flour tends to absorb more moisture. How do you make a vegan Fruit Cake? While I would recommend using fresh lemons in this recipe for the best flavour, you can use lemon extract if it's all you have and you're craving lemon cake! A good quality lemon extract can create wonderful lemon flavour in bakes. You won't be able to make the lemon drizzle part of this recipe, but you still make the cake and the lemon icing. 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). How to make Lemon Drizzle Loaf Cake

Loaf Tins | Bakeware | Lakeland Loaf Tins | Bakeware | Lakeland

Christmas Loaf Cakes are going to be your new favourite thing… They are perfect for smaller households and ideal to make and give as gifts. And they are super easy to make, easy to decorate, easy to store and easy to slice! I’ve designed this Christmas Loaf Cake so you can make it and decorate it all in one day. Once decorated, this cake should ideally be kept in an airtight tin to stop it going stale. To make this fruit cake easy, I use the all-in-one method. You can use any machine to mix the batter (as the professionals call the cake mix without the fruit). 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/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts. I have a few different 2lb loaf tins, that all have slightly different measurements. The one I used for this recipe has internal measurements of 22cm x 11cm x 6cm. If your 2lb loaf tin is slightly narrower, your cake may need slightly longer to bake. What is the best way to line a loaf tin?Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. 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. Can this loaf cake be made gluten or dairy free?