MasterClass Non-Stick Loaf Tin, for Baking Loaves and Bread, 23x13cm, 900g/2lb, Sleeved

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You only need a few basic pieces of equipment to make this cake: a 2lb loaf tin, mixing bowl, citrus zester and juicer, and a whisk (either manual or electric). A good quality one adds the best flavour, and try to avoid using an essence as it's just not the same. But what I have learned from my own bread recipes is that if you follow the instructions carefully and are patient with each part of the process, you’ll be rewarded with a delicious homemade loaf! I’ve not personally baked it in a glass loaf pan, but after reading up on it I would warn you the baking time may be different as glass pans take longer to heat up. Knead with a dough hook in a tabletop mixer for about 7 mins, or using your hands on a lightly floured surface for about 10 mins, until the dough feels bouncy and looks silky rather than dimpled.

Lulu’s simple white loaf recipe | BBC Good Food Lulu’s simple white loaf recipe | BBC Good Food

Yes, this recipe will work well in a 12" x 9" traybake tin, the baking time will be around 25 minutes. If the cake is getting too dark on top, you can turn the temperature of the oven down slightly, or cover the top with foil to prevent it from burning. To freeze the loaf cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. To make the buttercream, mix together the butter and icing sugar until they start to combine, then add the vanilla extract and milk, and mix until smooth. This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking with the kids.

I know I obviously did something monumentally wrong, I’m wondering if my butter wasn’t warm enough or if it was because I didn’t put oil in the bowl before I placed the dough back in or if it was the salt, it touched the yeast when I put it in the bowl. As soon as a thin skewer inserted in the centre comes out clean, the cake is done and should be taken out of the oven.

Easy lemon drizzle cake recipe - BBC Food Easy lemon drizzle cake recipe - BBC Food

For easy and quick lining of the tin, use a loaf cake tin liner*, however if you don't have any of these you can use baking paper instead. The general advice is to add 2 teaspoons baking powder (a measuring teaspoons, not the kind you stir coffee with) per every 200g plain or all purpose flour. Making the Cob was my first time using my kitchen scale to weigh instead of measure ingredients and I will never be without it again. Honestly, once you’ve tried this method, you’ll never bother soaking the dried fruit overnight again – it’s so easy peasy!Check the loaf at 5-min intervals from around 30-40 mins in the oven by testing it with a skewer (it should be able to be inserted and removed cleanly), as the time may vary depending on the shape of your loaf tin. Hover over any picture on the page and hit the Savebutton to pin the image to one of your Pinterest boards. Lightly brush the marzipan with a very small amount of water and then pop the fondant rectangle on top. And it’s not just the Christmas loaf cake that’s easy to make… the Christmas loaf cake decoration is also super easy… and yet looks really pretty!

Vanilla Loaf Cake - The Baking Explorer Vanilla Loaf Cake - The Baking Explorer

Cover with a clean cloth or cling film and place in a warm place to prove for 1-2 hours (mine takes 1. Made from heavy-duty carbon steel with a Quantum 2 professional non-stick coating, they give a firm foundation to help your recipes turn out brilliantly. Your oven may be running hotter than the dial says, I would suggest turning the oven temperature down next time. And check your tin is a 2lb one, if it is smaller then that could be another reason for it peaking so high. I wouldn't worry too much about a peak top on this cake though as you can hide it with the buttercream, or you can cut it off if you really don't like it!Then bring to the boil and simmer for 10 minutes – by which time the fruit will be juicily plump and infused with gorgeous flavours. If you're not familiar with these terms, the creaming method refers to adding ingredients one at a time and mixing between additions.