his is another bake based on a Dan Lepard classic from Short & Sweet where it appears as Lemon Butter Cake. There's a version of this loaf cake online on the Guardian Life & Style pages from 2006 - slightly different to that which appears in print, but the constant ingredient is condensed milk, one of my other culinary loves. You might think the combination of lemon and condensed milk would be one that I'd find hard to resist, but in fact I've pondered the possibility for some time and never been quite sure. One of the joys of lemon is its sharpness - would the addition of condensed milk take that away?
Well, the fact is that I've had some tinned caramel in the fridge for far too long, left over from making my favourite flapjacks, so in the end, I didn't use condensed milk at all, and here's the result. No cloying sweetness, just a deliciously sharp, moist loaf cake, with massive mouth-appeal. .
Dan may bake with integrity - me, I just use up what I've got in the fridge. Either way, this is a mighty fine cake.
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