- 150 grams of softened butter
- 100 grams of caster sugar
- 1 teaspoon of vanilla essence
- 75 grams of almond flour (also called almond meal)
- 125 grams of plain flour
- 2 teaspoons of baking powder
- 2 eggs
- 3 Tablespoons of Little Pips Lemon syrup
- ¼ cup of Little Pips Lemon syrup for the topping.
Set your oven to 170 C (for a fan bake), 325 F and then line your load tin () with baking paper.
Sift your flour, baking powder, and almond flour together in a bowl.
In a mixing bowl, beat the butter, sugar, and vanilla essence together until light, fluffy and a pale yellow. Don’t be tempted to cut this process short: beating the sugar aerates the butter and results in a lightly textured cake.
Add the eggs one at a time to the butter/sugar mix and combine together.
Now add half the dry ingredients you sifted earlier into the butter mix. Combine with a fork until they have just come together.
Add in 3 tablespoons of Little Pips Lemon syrup. Once combined, fold in the rest of the dry ingredients.
*Don’t over mix or your loaf may become dense.
Pop mixture into your loaf tin in the middle of your oven and bake for around 30 minutes. You can tell it’s cooked by inserting a skewer (or kebab stick) into the loaf and it comes out clean.
During the last 5 minutes of the cooking time, put ¼ cup of Little Pips Lemon syrup into a small saucepan and gently bring to the boil. While the loaf is still hot, pour over the hot syrup.
Little Pips Lemon Loaf will keep for several days at room temperature, but we don’t think it will last that long.