Glazed Citrus Loaf

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Glazed Citrus Loaf
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
561
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie561 kcal(27 %)
Protein6.39 g(7 %)
Fat19.05 g(16 %)
Carbohydrates89.04 g(59 %)
Sugar added64.28 g(257 %)
Roughage0.13 g(0 %)
Vitamin A228.66 mg(28,583 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.52 mg(21 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.28 mg(25 %)
Niacin2.51 mg(21 %)
Vitamin B₆0.02 mg(1 %)
Folate81.63 μg(27 %)
Pantothenic acid0.17 mg(3 %)
Biotin0.47 μg(1 %)
Vitamin B₁₂0.66 μg(22 %)
Vitamin C12.52 mg(13 %)
Potassium79.69 mg(2 %)
Calcium116.37 mg(12 %)
Magnesium6.77 mg(2 %)
Iron1.52 mg(10 %)
Iodine31.75 μg(16 %)
Zinc0.23 mg(3 %)
Saturated fatty acids3.69 g
Cholesterol88.26 mg

Ingredients

for
8
For the cake batter
2 cups self-rising flour (sifted)
1 cup caster sugar
4 medium eggs (beaten)
cup lemon juice
¾ cup Margarine (softened)
lemon zest (of 2 lemons)
¼ cup milk
salt
For the syrup
1 ⅔ cups powdered sugar (sifted)
cup lemon juice
For the icing and garnish
1 cup powdered sugar (sifted)
¼ cup boiling water
½ lemon (cut into thin slices)
How healthy are the main ingredients?
Margarineeggsaltlemon

Preparation steps

1.
Pre-heat the oven to 170°C | 325F | gas 3. Grease and line a 2lb loaf tin with greaseproof paper.
2.
Combine all the ingredients for the batter in a large mixing bowl and beat using an electric mixer until smooth; 1-2 minutes.
3.
If the batter looks a little dry (it should be a soft 'dropping' consistency), add a little milk and beat again briefly.
4.
Spoon into the prepared loaf tin and bake for 50-60 minutes until a cake tester comes out clean from the centre.
5.
Remove from the oven when ready and leave to cool on a wire rack in the tin.
6.
Prepare the lemon syrup by whisking together the icing sugar and lemon juice in a saucepan until smooth. Heat over a low heat until the syrup starts to turn clear. Remove from the heat and leave to cool and thicken a little.
7.
Pierce the lemon cake with a skewer or cake tester all over and pour the syrup all over letting it sink in.
8.
Prepare the icing by whisking together the icing sugar and enough boiling water in a mixing bowl until you have a runny yet spreadable icing.
9.
Remove the lemon cake from the loaf tin and place on a presentation board.
10.
Pour the icing on top and spread it to the edges, letting it drip down the sides of the cake. Garnish the top with slices of lemon arrange in a fan pattern on top before serving.
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