This simple lemon loaf cake is exceptionally moist, tender, and flavorful thanks to olive oil, lemon oil, and a generous ...

Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.

Preparation 1. Make the cake: Position a rack in the middle of the oven and preheat to 350 F. Spray a standard 9-by-5-inch loaf pan with nonstick spray and line with a strip of parchment paper ...

1 lemon, divided (seek out an organic lemon as half the entire fruit is going into the cake, skin and all)240 grams (2 cups) all-purpose flour ½ teaspoon baking powder½ teaspoon baking soda1¼ ...

1. Set the oven at 350 degrees. Very lightly film a 9-by-5-inch loaf pan with oil. Line the pan with a large sheet of parchment paper, pressing it in with your fingertips, leaving a small amount ...

Easy, but impressive - Raymond Blanc's lemon cake has been served at his restaurant for the past 30 years. The secret is a little rum and a little cream.

Method. 1. Preheat the oven to 180C. Sift the flour, salt and baking powder into a small bowl, and then set aside the dry ingredients for now. 2.

You need a lemon zester, a 9-inch-by-5-inch loaf pan, parchment paper, and a wire rack. You can make this glazed cake, which uses milk, sour cream, and olive oil in the batter, in a bowl with a spoon.

Lemon drizzle loaf cake Ingredients. For the loaf cake. 220g almond flour; 50g gluten-free oat flour; 1 tsp baking powder; ½ tsp salt; 3 large eggs, room temperature; 75ml melted and cooled ...