Marzipan, lemon & cardamom loaf

Many of my favourite things in one loaf: this chapter wouldn’t be complete without a lemon cake, and as for some reason I’ve never got on with lemon drizzle, this cake is spiked with golden pieces of marzipan instead. Extremely moreish – especially baked in mini-loaf tins.

Ingredients

Instructions

1. Preheat the oven to 160°C/Gas 4. Whisk the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the lemon zest and juice.
2. Gently fold in the self-raising flour, baking powder and ground cardamom, taking care not to over mix. Transfer the batter to a lined 900 g loaf or between 8 mini-loaf tins.
3. Scatter the marzipan chunks all over the cake mix, then transfer to the oven and bake for
   45-50 minutes for a large loaf or
   25 minutes for mini loaves, until firm to the touch and a skewer inserted comes out clean (less any bits of marzipan that you hit).
4. Let the cake cool briefly on a wire rack before slicing and serving warm.
5. The cake will keep well in an airtight container in a cool room for 2-3 days.

The Sweet Roasting Tin