Petite Lemon loaf

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Petite Lemon loaf.  You will not believe how easy it was to mix up until you try it out yourself.  This is the best and it’s such a tasty, little sized cake for two, but you can enjoy it on your own as well.

Petite Lemon loaf

Easy Petite Lemon Loaf
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 75g butter or margarine (room temperature)
  • 300g castor sugar
  • 2 eggs
  • 250g self-raising flour
  • 2 ml of salt
  • 2ml baking powder
  • 125ml buttermilk
  • 2 lemons - (grated peel of) and divided
  • 2 lemons (Juice)

Instructions

Preheat oven to 180C (350F)

You can use one 25 x 10 x 7cm bread pan or 4 individual small ones

Beat the butter/margarine, 200g castor sugar, and the eggs till creamy color.

Sift the flour, salt, and baking powder together.

Mix the flour and milk to the egg mixture and beat well. Do this by adding half flour, then half milk, mix and repeat till done.

Add grated peel of 1 lemon and mix through.

Spoon into your individual pans and bake for 25-30 minutes for the small pans.

If you used one large pan, then you will bake it for ± 45-60 minutes.

It should have a nice brown color and when tested with a skewer it should come out clean.

Mix the remaining 100g castor sugar and lemon juice and grated peel.

When the loaf is done, poke small holes in each loaf. (I use an old knitting needle for this purpose).

Divide the syrup between the 4 small loaves and gently drench it with syrup.

Use all the syrup, you will need it.

Leave it in the pan till cold.

Gently remove it, and enjoy it!

Notes

What is caster sugar?

Caster sugar is a refined white sugar that is commonly used for baking. It is often used in baking cookies, cakes, cupcakes, and muffins because of its light texture and ability to dissolve easily.

"Caster sugar" is a term used in the UK as well as the US, and in both cases, it refers to sugar that is ground to a consistency between granulated and powdered sugar in coarseness.

I personally prefer to use caster sugar because it dissolves easily and produces a much finer mixture and I do not find any gritty sugar in my baking.

Prepared, tried, and tested Esme Slabs

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Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 719Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 135mgSodium 1230mgCarbohydrates 131gFiber 4gSugar 79gProtein 11g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

These single lemon cakes are saturated and so mouthwatering from the lemon sauce and rind and they are truly delicious and addicting.

 

Similar Recipes

Why not take a look and check out the Starbucks Lemon Loaf

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