Description
A bright and zesty loaf cake featuring a tender buttery sponge soaked in a crunchy lemon sugar glaze. This Mediterranean-inspired treat balances sharp citrus notes with a sweet, moist crumb that is perfect for afternoon tea.
Ingredients
- 225g unsalted butter, softened
- 225g white sugar
- 4 large eggs
- 225g self-rising flour
- 1 tablespoon milk
- Zest of 2 large lemons
- Juice of 2 large lemons
- 175g granulated sugar
Instructions
- In a large mixing bowl, rub the lemon zest into the white sugar with your fingertips until fragrant to release the essential oils.
- Preheat your oven to 350°F (175°C) and grease and line a standard loaf pan with parchment paper.
- Add the softened butter, eggs, flour, and milk to the lemon sugar mixture and beat with an electric mixer until the batter is pale, smooth, and creamy.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula, and bake for approximately 50 minutes until golden and a toothpick comes out clean.
- While the cake is baking, whisk the granulated sugar and fresh lemon juice together in a small bowl to create the drizzle topping.
- Let the cake cool in the pan for 5 minutes, then poke deep holes all over the surface with a skewer and pour the lemon drizzle slowly over the warm sponge.
- Allow the cake to cool completely in the pan before removing and slicing.
Notes
To ensure the most tender crumb, verify that your eggs and milk are at room temperature before mixing to prevent the batter from curdling. If you find the top browning too quickly during the 50-minute bake, loosely tent the pan with foil for the final 15 minutes.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-inspired British