4-Ingredient Lemon Loaf
- 3 large free-range eggs
- 1 cup (330g) sweetened condensed milk (not evaporated milk)
- 1 cup (140g) self raising flour (see notes below)
- 2 TBS fresh lemon juice +2 tsp finely grated lemon zest
- 1 cup (130g) icing sugar
- 1 – 2 TBS lemon juice (depending on your desired consistency)
You can easily make your own self rising flour for this recipe. Whisk together 1 cup ( 140g) of all purpose plain flour, 1 1/2 tsp of baking powder and 1/4 tsp of salt to combine well.
If you enjoy baking and dessert recipes which highlight lemons as much as I do, you might also be interested in the following!
BUTTERMILK LEMON PUDDINGS - One of my favourite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake. This is a dessert I used to make fairly often when entertaining at the Manor down south. I think lemon is a common love of ladies. These are very simple to make. The recipe serves two people generously, but can easily be multiplied to serve more.
LUSH LEMON POUND CAKE - This is a fabulously delicious old fashioned lemon pound cake. If you are a fan of lemon and of cake, prepare yourself to fall in love! This easy pound cake recipe uses simple ingredients that most of us always have in our kitchens and packs a triple lemon wallop! With plenty of lemon zest, lemon juice and lemon extract, it scores a hat-trick of lush lemon flavors every single time you bake it!
4-Ingredient Lemon Loaf
- 3 large free-range eggs
- 1 cup (330g) sweetened condensed milk (not evaporated milk)
- 1 cup (140g) self raising flour (see notes below)
- 2 TBS fresh lemon juice +2 tsp finely grated lemon zest
- 1 cup (130g) icing sugar
- 1 – 2 TBS lemon juice (depending on your desired consistency)
- Preheat the oven to 325*F/160*C/ gas mark 3. Spray an 8 by 4 inch loaf tin with some low fat cooking spray and line with baking paper, leaving an overhang to lift it out with.
- Crack the eggs into a bowl. Whisk in the sweetened condensed milk to combine fully. Whisk in the flour until smooth. Stir in the lemon juice and lemon zest.
- Pour into the prepared loaf pan. Bake in the preheated oven for 45 minutes, or until a toothpick comes out mostly clean.
- Leave to cool in the tin for 5 minutes then lift out to a wire rack to cool completely.
- Whisk together the icing sugar and enough lemon juice to give you a thick drizzle glaze and spoon over the cooled cake. Leave to set before cutting into slices to serve.
You can easily make your own self rising flour for this recipe. Whisk together 1 cup ( 140g) of all purpose plain flour, 1 1/2 tsp of baking powder and 1/4 tsp of salt to combine well.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/02/4-ingredient-lemon-loaf.html
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