This week, Roy was asked to create a simple afternoon tea cake which would be delicious, but quick, easy and reasonably cheap to make. His friends love the old fashioned, easy cakes which Roy shares, and hoped he might be able to share one which could be whipped up in only a few minutes (plus baking time of course) so Roy looked through his recipes for the perfect candidate. The cake he chose, citrus cake, ticked all the boxes and best of all, although the icing in the recipe is a delicious lemony flavour, you could ice this cake however you liked! So this week, Roy Creates Quick And Easy Loaf Cake With Lovely Creamy Lemon Icing.
You Will Need:
- 250 grams of self raising flour
- 250 grams of caster sugar
- 125 grams of butter or margarine, softened
- 2 large eggs
- 170 millilitres of evaporated milk
- 1 teaspoon of vanilla essence
- 200 grams of cream cheese, softened
- 2 level tablespoons of icing sugar
- The finely grated rind of a lemon
- The juice of half a lemon (Roy suggests you grate the rind off before juicing it!)
- Desiccated coconut to decorate
Method:
- Preheat the oven to 180 degrees celcius and line a large loaf tin with baking paper (the tin Roy used was a 1kg loaf tin)
- Put the flour, sugar, softened butter, eggs, evaporated milk and vanilla into a large mixing bowl
- Beat with electric beaters for 2 to 3 minutes or until the cake ingredients are well combined and you have a smooth batter
- Spoon into the tin and bake for 40 to 50 minutes or until a cake tester inserted into the cake comes out clean
- Allow the cake to cool for 5 minutes in the tin then transfer to a cooling rack and allow it to cool completely
- Put the cream cheese, icing sugar, lemon juice and lemon rind into a bowl and beat with electric beaters until smooth and creamy
- Ice the cake with the cream cheese icing and sprinkle with desiccated coconut
- Enjoy!