For the recipe Mini Lemon Loaf Cakes
|100 g||Margarine 3 ½ oz, baking margarine|
|100 g||Caster Sugar (3 ½ oz)|
|Lemon (Finely grated rind 1 lemon)|
|125 g||Self-Raising Flour (4 ½ oz)|
|15 ml||Dr. Oetker Sicilian Lemon Extract|
|about 2||Medium Eggs|
|65 g||Icing Sugar (2 ½ oz)|
Preheat the oven to 180°C (160°C fan oven, 350°F, gas 4). Lightly grease 6 mini loaf tins.
Put all the ingredients except the Dr. Oetker Lemon Extract and decoration ingredients in a bowl. Using an electric mixer, gently blend the ingredients together, then increase the speed and whisk for a further few seconds until thick and creamy.
Divide the mixture between the prepared tins, smooth the tops and bake in the oven for 22-25 minutes until risen, lightly golden and just firm to the touch. Cool for 5 minutes then skewer the tops with a cocktail stick several times and gently pour a tiny bit of Dr. Oetker Lemon Extract over, allowing it time in between pours to soak into the cakes. Leave to cool for 10 minutes then turn the loaves on to a wire rack to cool completely.
To decorate, sift the icing sugar into a bowl and gradually mix together with approx. 10ml (2 tsp) warm water to make a smooth, spreadable icing. Spread a little icing over each loaf. Leave the icing to set for a few minutes before serving. Your delicious loaf cakes are now ready to serve and enjoy!
|Per Serving||Per 100 g / ml|
|Fat||16.22 g||16.22 g|
|Carbohydrate||43.11 g||43.11 g|
|Protein||4.58 g||4.58 g|