Simon and I both LOVE a loaf tin for "everyday baking perfection". 

It's LOW-PRESSURE, low-stakes, but high rewards, and Simon gets so excited in today's episode that he may even actually use a swear word. Just sayin'. Slice it and butter it, Simon! Madeira cake, anyone?

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RECIPE:

• 900G loaf tin
• Greaseproof or baking paper
• 175 g softened butter
• 175 g caster sugar
• 3 large eggs
• 1 lemon
• few drops of vanilla extract
• 200 g self-raising flour
• 50 g ground almonds
• Splash of milk if necessary (optional)

METHOD:

1. Heat oven to 170C/150C fan. Butter and line the base of a 900g loaf tin with greaseproof or baking paper.
2. Using an electric whisk, beat together 175 g softened butter and 175 g caster sugar until light and creamy then beat in 3 large eggs one at a time.
3. Add the grated zest of 1 lemon and a few drops of vanilla extract.
4. Now beat in  200 g self-raising flour and 50 g ground almonds until you have a thick batter. The batter should be pretty thick, but you want it to be able to just fall of a wooden spoon (add a splash of milk if you need).   
5. Tip the batter into the tin and smooth over the top. Bake for 55 mins to 1hr until a skewer inserted in the middle comes out clean.
6. Remove from the oven then leave to cool for 15 mins then remove from the tin, peel away the paper and leave on a wire rack to cool completely before slicing.
7. The loaf will keep in an airtight container for three days. 

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