Ingredients for Vanilla Glazed Lemon Loaf Cake
- Plain Flour
- 2 tsp baking powder
- 3 large eggs
- 200g caster sugar
- 175g softened unsalted butter
- 150ml buttermilk
- Lemons
- Icing Sugar
- Water
- Vanilla Essence
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How to Make Vanilla Glazed Lemon Loaf Cake
- Preheat oven to 170°C (150°C fan/325°F/Gas Mark 3). Grease and line a 11cm x 23cm loaf pan.
- In a large bowl, sift together the 200g plain flour and 2 tsp baking powder. Set aside.
- In a food processor, cream together the 3 large eggs and 200g caster sugar until pale and fluffy. Add the 175g softened unsalted butter and process until the mixture is thick and creamy.
- Add the 150ml buttermilk and the zest of 2 lemons. Pulse until just combined. Gradually add the dry ingredients (flour mixture) and pulse until a smooth batter forms. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Meanwhile, prepare the vanilla glaze: In a bowl, whisk together the 100g icing sugar, 2 tbsp lemon juice, and 1 tsp vanilla extract until smooth and pourable.
- Once the cake is completely cool, drizzle the vanilla glaze evenly over the top.
- Allow the glaze to set before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
140g
Fat
52g
Carbs
18g
