Description
Experience a delightful balance of zesty citrus and buttery sponge with this classic Southern-inspired loaf cake. The signature crackly glaze and moist, syrup-soaked crumb make it an irresistible treat for any occasion.
Ingredients
- 170g self-raising flour
- 115g unsalted butter, softened
- 170g caster sugar
- 2 free-range eggs
- 1 fresh lemon (zest and juice)
- 5 tbsp whole milk
- 85g icing sugar
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4) and line a 2lb (900g) loaf tin with greaseproof paper.
- In a large mixing bowl, sift the self-raising flour and combine with softened butter, caster sugar, eggs, milk, and lemon zest.
- Beat the ingredients with a wooden spoon or hand mixer until the mixture is completely smooth and pale.
- Transfer the batter to the prepared tin, level the top with a spatula, and bake for 45 to 50 minutes until golden and a skewer comes out clean.
- Cool the cake in the tin for 5 minutes, then poke holes all over the top with a skewer to allow the syrup to penetrate.
- Whisk half the icing sugar with the lemon juice to create a thin syrup and spoon half over the warm cake.
- Stir the remaining icing sugar into the rest of the juice to create a thicker glaze and spoon it over the cake while still warm.
Notes
For the best results, ensure the lemon syrup is poured while the cake is still warm so it can penetrate the crumb fully. If you prefer a more intense citrus flavor, you can add an extra teaspoon of fresh lemon zest to the batter before baking.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern