Ingredients
Method
- Heat oven to 170C
- Butter and line the base of a 900 g loaf tin with greaseproof paper.
- Using an electric whisk, beat together the butter and sugar until light and creamy then beat in the eggs one at a time.
- Add the lemon zest and vanilla.
- Now beat in the flour and almonds until you have a thick batter.
The batter should be loose enough that it falls off a wooden spoon, if it’s too thick mix in a splash of milk.
- Tip the batter into the tin and smooth over the top.
- Bake for 55 mins – 1hr until a skewer inserted in the middle comes out clean.
- Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing.
Nutrition
Notes
Ensure the butter and sugar are very light and creamy before adding other ingredients to incorporate enough air for a tender crumb.
Add eggs one at a time, beating well after each, to prevent the batter from curdling.
Resist opening the oven door too early during baking to prevent the cake from sinking.
Add eggs one at a time, beating well after each, to prevent the batter from curdling.
Resist opening the oven door too early during baking to prevent the cake from sinking.