This lemon loaf is better than anything you'd find at a coffee shop. There's a nice balance of sweetness and tartness in this ...

but impressive - Raymond Blanc's lemon cake recipe has been served at his restaurant for the past 25 years. Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin ...

1. Set the oven at 350 degrees. Very lightly oil a 9-inch-by-5-inch loaf pan. Line the pan with parchment paper, pressing it ...

Loaf cakes are always a good idea and here is a new recipe that should delight you! A cake that is easy to make and tastes ...

Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a jug, beat the eggs ...

Remove the cakes and place onto a wire rack to cool (still in the loaf tins). Stir the lemon and sugar combination in the cup, use a pastry brush to slowly brush the mixture on top of the cakes ...

Cool the loaf in the tin on a wire rack ... Set aside at room temperature. Remove the lemon cake from the oven and allow to cool in the tin for a few minutes. Drizzle over the icing, then slice ...

Related: Sam's Club's 'Delicious New Bakery Item Has Shoppers Declaring It 'Wouldn't Last Long at Our House!' ...

There's no dessert more refreshing than a perfectly tart lemon cake. To add a bit of excitement to a relatively simple dessert, we like using chia seeds, shredded coconut, blueberries or pistachios.

Tips- This cake is so simple to make it is an easy bake for children to get involved.- If you are lucky enough to have any leftover lemon loaf. Slice and layer between sheets of greaseproof paper.