Zutaten für Lemon Loaf Cake
- Unsalted Butter
- 1 1/2 cups caster sugar
- 4 large eggs
- Lemon, Zest Of
- Self Raising Flour
- Lemon, Juice Of
- 2 ounces (1/4 cup) icing sugar
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Zubereitung von Lemon Loaf Cake
- Preheat oven to 350°F (180°C/Gas Mark 4). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan, or line with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 1/2 cups caster sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in the zest of 2 unwaxed lemons.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon baking powder. Gently fold into the wet ingredients until just combined.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. A slight dip in the middle is normal.
- While the cake bakes, prepare the glaze: Whisk together 2 tablespoons fresh lemon juice and 2 ounces (1/4 cup) icing sugar until smooth.
- Once baked, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack placed over parchment paper.
- Using a wooden skewer, prick holes all over the bottom of the cake. Brush evenly with half of the glaze.
- Flip the cake and repeat with the remaining glaze, ensuring it's fully absorbed.
- Let the cake cool completely on the rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
96 g
Sugar
909g
Fat
308g
Carbs
119g
