Description
A bright and moist loaf cake featuring a buttery crumb and a tangy lemon soak that creates a perfect zesty finish. This Southern-inspired classic is ideal for afternoon tea or as a simple, elegant dessert for any occasion.
Ingredients
- 225g Unsalted Butter, softened
- 225g Caster Sugar
- 4 Medium Eggs, room temperature
- 225g Self-Raising Flour
- Zest of 2 Fresh Lemons
- 85g Icing Sugar (Confectioners’ Sugar)
- Juice of 1.5 to 2 Fresh Lemons
Instructions
- Preheat your oven to 160°C (325°F) for a fan oven or 180°C (350°F) for gas mark 4, then grease and line a loaf tin with parchment paper.
- In a large bowl, cream the softened butter and caster sugar together for 3 to 5 minutes until the mixture is pale and fluffy.
- Add the eggs one at a time, beating well after each addition; if the mixture starts to split, fold in a tablespoon of the flour.
- Gently fold in the lemon zest and the self-raising flour until the batter is smooth, being careful not to overmix.
- Spoon the batter into the prepared tin, smooth the top, and bake for approximately 1 hour and 15 minutes or until a skewer comes out clean.
- While the cake is still warm, poke deep holes over the surface with a skewer and slowly pour over a whisked mixture of icing sugar and lemon juice.
- Let the cake cool completely in the tin before removing and slicing.
Notes
For the most intense citrus flavor, ensure you use fresh lemons rather than bottled juice, and always zest them before juicing. If you prefer a crunchier topping, use granulated sugar in the drizzle instead of icing sugar for a classic texture.
- Prep Time: 20 mins
- Cook Time: 1 hour 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American