Source: Life is Great, original recipe from Tish Boyle's The cake Book
Yield: 5 x 9" loaf pan
Ingredients:
200gm / 2 cups plain flour or All purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
227gm / 2 sticks unsalted butter
120gm castor sugar
4 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
1 teaspoon vanilla extract
80ml full fat milk
Method:
Preheat oven to 170C. Prepare and line a 5x9" loaf tin. Sift flour with baking powder and salt, set aside.
Cream butter in a mixer at medium high speed until cream, about 2 minutes.
Add sugar gradually and continue beating for 4 minutes until light and fluffy.
Reduce the mixing speed of the mixer to low and add eggs one at a time mixing until well mixed. Add the citrus zests and vanilla extract.
Add flour mixture in 3 additions, alternating it with the milk (added in 2 additions).
Pour into prepared tin and bake for 60 - 70 minutes or until the cake turns brown and a testing skewer comes out clean.
Cool cake completely on a wire rack.
(A very moist and soft cake, a keeper recipe)
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