Description
Experience a bright and buttery sponge infused with a zesty citrus syrup that creates a perfectly moist interior. This classic loaf cake features a signature sugary crust that balances the tartness of fresh lemons for a truly decadent afternoon treat.
Ingredients
- 170g Butter or Margarine, softened
- 170g Caster Sugar
- 170g Self-Raising Flour, sifted
- 2 Large Eggs
- 2 tbsp Milk
- Zest and Juice of 1 Fresh Lemon
- 115g Icing Sugar
Instructions
- Pre-heat your oven to 180°C (160°C fan or Gas Mark 4) and line a 2lb (900g) loaf tin with greaseproof paper.
- In a large bowl, sift the self-raising flour over the softened butter, caster sugar, eggs, milk, and lemon zest, then stir with a wooden spoon until the batter is smooth.
- Transfer the mixture into the prepared tin and bake for 45 to 50 minutes until golden and a skewer inserted into the center comes out clean.
- Allow the cake to cool in its tin for 5 minutes, then take a skewer and pierce holes all over the top of the warm sponge.
- In a small bowl, mix half of the icing sugar with the fresh lemon juice to create a thin syrup and spoon it over the cake so it absorbs into the holes.
- Stir the remaining icing sugar into the rest of the syrup to create a thicker glaze and spoon this over the top for a glossy finish.
Notes
For the best results, ensure your eggs and milk are at room temperature before mixing to prevent the batter from curdling. If the top of the cake begins to brown too quickly in the oven, loosely cover it with a piece of foil for the final ten minutes of baking to ensure the center cooks through without burning the crust.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: British