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Thursday 27 September 2012

Let Her Eat Cake: Caramel Lemon Loaf

Not a summery, zingy loaf. This is rich and sticky. The only way to eat it is hot and smothered in butter (the cake, not you).

Caramel Lemon Loaf

You'll need:
  • 120ml vegetable oil
  • 200g yoghurt
  • 2 eggs
  • 1/2tsp vanilla extract
  • Zest of a lemon
  • 80g caster sugar
  • 80g dark brown demerara sugar
  • 175g self-raising flour
Make it!
  • Preheat the oven to 180c / Gas 4.
  • Grease and line a loaf tin.
  • Whisk together the oil, yoghurt, eggs and vanilla to combine.
  • In a separate bowl, rub the lemon zest and sugar together with your fingertips until the sugar is reasonably lump-free and the zest is rubbed in.
  • Sift the flour into the sugar mixture, then fold in the wet ingredients.
  • Bake for around 45 minutes, until cooked through.

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