Citrus Loaf Cake

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Citrus Loaf Cake

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Ingredients

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225g butter, room temperature
225g castor sugar
3 fresh citrus fruits (3Tbs grated zest)
4 Large Eggs
225g cake flour
10ml Baking Powder[/et_pb_text][/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.5.3″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” header_3_font=”Poppins||||||||” header_3_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]

Instructions

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Cream together butter, sugar and citrus zest until light and creamy.

Best in eggs, one at a time (if the mixture looks like it is splitting, add a tablespoon of flour between each egg addition to bring the mixture back together and make it smooth).

Mix the baking powder into the flour, then mix into the wet ingredients.

Spoon into a lined and greased loaf tin, then smooth the top.

Thinly slice the zested citrus and lay slices on top of the cake (you won’t need to use all the fruit).

Bake at 180c for 45 minutes or until a skewer inserted comes out clean.
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