Ingredients
Scale
- 2 lemons (zest only)
- 1 1/4 cups (250g) castor sugar, divided
- 1 cup (250g) unsalted butter, softened
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 lemon (juice)
- Zest from 1 lemon
- 1/2 cup (2 1/2 lemons) lemon juice for glaze
Instructions
- Preheat oven to 340°F (170°C) and prepare a 9-inch loaf tin.
- Combine 1 1/4 cups sugar with zest of 2 lemons; rub to release oils.
- Add 1 cup butter and beat until pale and creamy.
- Incorporate 5 eggs one at a time, mixing well.
- Sift and add dry ingredients; mix until combined.
- Fold in juice from 1/2 lemon.
- Pour batter into the tin and smooth the top.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Prepare glaze with 1/2 cup sugar, zest of 1 lemon, and juice of 2 1/2 lemons.
- Pour glaze over warm cake and let cool.
Notes
Ensure all ingredients are at room temperature for better mixing.
Avoid overmixing to keep the cake light and airy.
Cool cake slightly before glazing to prevent runoff.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg