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Description
A classic British cake with a moist texture and zesty lemon flavor, topped with a tangy sugar glaze.
Ingredients
Scale
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- 100g caster sugar (for drizzle)
- Juice of 2 lemons (for drizzle)
Instructions
- Preheat your oven to 180°C (160°C fan/Gas 4). Grease and line a 2lb loaf tin or a 20cm round cake tin.
- In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time, adding a spoonful of flour with each addition to prevent curdling.
- Sift in the remaining self-raising flour and baking powder, then gently fold into the mixture along with the lemon zest until just combined.
- Pour the batter into the prepared tin and level the top. Bake for 35-45 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- While the cake is still warm, prepare the drizzle. In a small bowl, mix the caster sugar with the lemon juice until the sugar is dissolved.
- Pierce the top of the warm cake all over with a skewer or fork. Pour the lemon drizzle evenly over the cake, allowing it to soak in.
- Let the cake cool completely in the tin before turning out and serving.
Notes
- Ensure butter is properly softened for easy creaming.
- Add a spoonful of flour when adding eggs to prevent curdling.
- Pierce the cake thoroughly to allow the drizzle to soak in evenly.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg