See all our recipes
Total cooking time: 60 minutes.
Instructions
- Heat the oven to 160c/gas mark 3
- Grease and line the loaf tin with baking parchment
- Beat the butter and sugar together in a large bowl until light and fluffy
- Gradually beat in the eggs, then fold in the flour
- Stir in the Fruit Flakes and add the lemon juice. Mix well to combine
- If the mixture is dry at this stage, add a drop of milk
- Spoon the batter into the tin and smooth the top with a spatula
- Bake for 50 mins to 1 hour until a skewer inserted into the middle comes out clean
- Cool in the tin for 10 mins before removing, then leave on wire rack to cool completely
- In a small bowl, mix the lemon juice and icing sugar into smooth paste and drizzle over the cake
- Send us a photo of your #fruitbowlloafcake
Servings: 12
You will need:
- 4 packs (18g) Fruit Bowl Strawberry Fruit Flakes
- 4 packs (18g) Fruit Bowl Raspberry Fruit Flakes
- 175g softened unsalted butter (plus extra for greasing)
- Zest of 2 large lemons
- Juice of 1 lemon
- 175g golden caster sugar
- 3 medium eggs
- 280g self-raising flour
- Drop of milk
- 50g icing sugar
- 900g loaf cake tin
Share on Facebook
Share on Twitter
Share on Google Plus
Print this recipe
