About the bake
This lemon Loaf Cake contains Stevia Blend Caster Sugar which reduces your overall sugar intake by 1/3. For the health conscious baker, taste and texture is not compromised. You can spoon the same batter into smaller individual cases if you prefer.
Method
Step 1:
Heat the oven to 180'c. Butter a 500g loaf tin and line it with baking parchment.
Step 2:
Beat the butter and stevia blend together together in a large bowl, either with an electric whisk or with a wooden spoon, until the mixture is light and fluffy. Slowly add the flour, baking powder, eggs, lemon curd and milk, mixing all the time until they are thoroughly combined.
Step 3:
Pour the mixture into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted in the middle of the cake comes out clean. If you have chosen individual cases, reduce this time to 20 minutes or until a skewer comes out clean.
Ingredients
For the cake
- 75g Butter (unsalted) (softened)
- 83g Stevia blend caster sugar
- 150g Self-raising white flour
- 1 tsp Baking powder
- 2 Egg(s) (free range) (medium)
- 1 tbsp Lemon curd
- 2.5 tbsp Milk (semi-skimmed)
Recipe Reviews
Made this for the first time yesterday. Have made other lemon cakes before but decided to give this recipe a go. Put in extra lemon curd ( about double) but didn't find the cake had much flavour.
Ingredients
For the cake
- 75g Butter (unsalted) (softened)
- 83g Stevia blend caster sugar
- 150g Self-raising white flour
- 1 tsp Baking powder
- 2 Egg(s) (free range) (medium)
- 1 tbsp Lemon curd
- 2.5 tbsp Milk (semi-skimmed)