Mango and Lemon Loaf Cake

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This fluffy and refreshing cake is a summer favourite, especially when indian mangoes are in season!

For the Cake
175g unsalted butter, softened
175g golden caster sugar
175g self-raising flour
zest of 2 unwaxed lemons
3 eggs
1 tbsp milk

For the Syrup
juice of 2 lemons
50g caster sugar
50ml water

For the Cream Topping
300ml double cream
1 tbsp caster sugar
1 mango, peeled and chopped into cubes

– Preheat the oven to 180°C / 160°C with a fan.

– Grease and line the loaf tin.

– Add all the ingredients for the cake to a free-standing electric mixer and mix for 2 minutes.

– Pour the batter into the tin and bake in the oven for 45 minutes. Once baked, remove from the oven and use a skewer to pierce several holes in the cake.

– For the syrup, add the lemon juice, caster sugar, and water to a pan, and bring it to a boil to dissolve the sugar.

– Pour the syrup over the cake whilst it is still hot and in the tin. Let it cool completely before removing it from the tin.

– In a large bowl, whisk the double cream and sugar until light and fluffy.

– Cover the cake with the cream and place the mango chunks on top.

Slice and serve.