Description

A bright and zesty Southern-inspired loaf featuring a moist, tender crumb infused with fresh lemon oil. This easy-to-bake dessert is finished with a signature tart syrup that creates a delightful crunchy sugar crust.

Ingredients

225g unsalted butter, room temperature
225g granulated white sugar
4 large eggs, room temperature
225g self-rising flour
1 teaspoon baking powder
1 pinch of salt
2 tablespoons milk
Zest of 2 fresh lemons
85g granulated sugar (for the drizzle)
Juice of 2 fresh lemons (for the drizzle)

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Instructions

Preheat your oven to 350°F (175°C) and line a standard loaf pan with greased parchment paper.
In a large bowl, combine the white sugar and lemon zest, rubbing them together with your fingertips until the sugar is fragrant and moist.
Whisk together the self-rising flour, baking powder, and salt in a separate small bowl.
Add the softened butter, eggs, and milk to the lemon-sugar mixture and beat with an electric mixer until the batter is pale and smooth.
Gently fold the dry flour mixture into the wet ingredients until just combined.
Pour the batter into the prepared pan and bake for 50 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, whisk the drizzle sugar and lemon juice together in a small jug.
As soon as the cake is removed from the oven, use a skewer to poke deep holes all over the surface.
Pour the lemon syrup evenly over the hot cake and allow it to cool completely in the pan before slicing.

Notes

To ensure your cake has the best possible texture, avoid over-mixing the batter once the flour is added, as this can lead to a tough crumb. If you find the top browning too quickly during the 50-minute bake, loosely tent the pan with foil for the final 10 minutes.

Prep Time: 15 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: Southern American