Preheat the oven to 180c/gas mark 4. Grease a loaf tin. Using an electric whisk, mix the butter, lemon rind & sugar together until fluffy. Whisk in the eggs 1 at a time. Sift the flours into the egg mixture & stir. Fill the loaf tin.
Bake for 45mins or until a skewer inserted in the middle comes out clean. Stand in the tin for 5mins. Turn onto a wire rack.
For the topping. Melt the honey with the mixed peel & almonds. Remove from the heat & stir briefly. Then spread over the top of the cake. Cool before serving.
Originally Submitted
10/23/2008
0 Out of 5 from
0 reviews
You can add this Crunchy-topped Sponge Loaf recipe to your own private DesktopCookbook.
