An afternoon tea is always a hit with family or friends. So, why not treat your loved ones to a slice of this sweet summer bake? Pairs perfectly with a cup of tea - or a dollop of ice cream!
Iced maple lemon cake
This lemon cake recipe is quick, easy and perfect for summer
Ingredients
- 225g Unsalted butter plus extra for greasing
- 175g Maple sugar
- 4 Medium eggs
- 4tbsp Pure maple syrup
- 225g Self-raising flour sieved
- 1tsp Baking powder
- 1 ½tsp Ground ginger
- Zest of 1 lemon
- Juice of ½ lemon
- 2tsp Maple syrup
- 150g Icing sugar
Method
Step 1
Preheat the oven to 160°C/Gas Mark 3. Grease a loaf tin. In a large bowl, beat together the butter and maple sugar (you can substitute this with 175g soft brown sugar) until pale and fluffy.
Step 2
Mix in one egg at a time, followed by the maple syrup. Then fold in the flour, baking powder, ginger and lemon zest. Stir to combine.
Step 3
Pour into the loaf tin and smooth the top. Bake for 50-60 minutes or until an inserted skewer comes out clean. Remove from the oven, turn out onto a wire rack and leave to cool.
Step 4
Meanwhile, mix together all the icing ingredients in a small bowl until a thick but pourable consistency is formed. When the cake is fully cooled, pour the icing over the cake in a zig-zag motion and leave to set. Garnish with extra lemon zest and serve.
Recipe and image courtesy of Maple from Canada, maplefromcanada.co.uk.
