Light, fluffy lemon loaf cake topped with a crunchy oat & pistachio topping. This is the perfect tea time snack!
I was craving a citrus bake but something different from the classic lemon drizzle when I trialled this recipe. It took a minute to perfect but I'm glad I stuck at it and got there in the end as this recipe is delicious! Really easy to bake and I am in love with the pistachio topping. Let me know if you try the recipe and tag me in any pics on instagram :)
Baking Time
55 Minutes
Ingredients
225g Unsalted butter
225g Caster sugar
4 Eggs
225g Self-raising flour
1 Lemon - zest only
1 tbsp Milk
For the topping;
20g Unsalted butter (cold and cubed)
20g Muscovado sugar
30g Jumbo rolled oats
20g Pistachio (roughly chopped)
Method
1. Heat the oven to 160 (fan) and line a loaf tin with baking paper.
2. Using an electric whisk, beat together the softened butter and sugar together until pale and creamy. Add the eggs one at a time, mixing with a spoon after each addition. Don't worry if the mix looks curdled - it will come back together when you add the flour.
3. Sift in the self raising flour, add the milk and the lemon zest. Mix with the electric whisk until smooth and combined.
4. Pour the mix into the lined baking tin and make the crumble topping.
5. In a bowl add all topping ingredients and using your fingers rub the mixture together until you have a texture similar to breadcrumbs. Evenly distribute the crumble topping on the loaf mix and bake in the oven for 55 minutes. The loaf is ready when you insert a knife into the centre of the cake and it comes out clean.
