A soft lemon butter loaf soaked with lemon juice and sugar for a tangy, crunchy top. Serves 10.
Yields10 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
Cake
1cupunsalted butter, softened (225g)
1cupplus 2 tbsp granulated sugar (225g)
2lemons, zest only
4large eggs, room temperature
1 ¾all-purpose flour (225g)
2tspbaking powder
¼tspsalt
2tbspmilk
Lemon Drizzle
⅓cupfresh lemon juice (80ml)
½cupgranulated sugar (100g)
1
Prepare the pan. Heat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment.
2
Cream. Rub the lemon zest into the sugar, then beat with the butter for 3–4 minutes until pale and fluffy.
3
Add the eggs. Beat in the eggs one at a time, adding a spoonful of flour with each.
4
Fold. Fold in the remaining flour, baking powder, salt, and milk until smooth.
5
Bake. Spread the batter in the pan and bake for 45–50 minutes, until a skewer comes out clean.
6
Drizzle. Stir the lemon juice and sugar briefly. Prick the hot cake all over with a skewer and spoon the syrup on top.
7
Cool. Let the cake cool completely in the pan so the crust sets, then lift it out and slice.
Nutrition Facts
10 servings
Serving size
1 slice
Amount per serving
Calories403
% Daily Value *
Total Fat21g27%
Saturated Fat 12g60%
Trans Fat 0g
Cholesterol123mg41%
Sodium185mg9%
Total Carbohydrate50g19%
Dietary Fiber 1g4%
Total Sugars 33g
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Cake
1cupunsalted butter, softened (225g)
1cupplus 2 tbsp granulated sugar (225g)
2lemons, zest only
4large eggs, room temperature
1 ¾all-purpose flour (225g)
2tspbaking powder
¼tspsalt
2tbspmilk
Lemon Drizzle
⅓cupfresh lemon juice (80ml)
½cupgranulated sugar (100g)
Directions
1
Prepare the pan. Heat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment.
2
Cream. Rub the lemon zest into the sugar, then beat with the butter for 3–4 minutes until pale and fluffy.
3
Add the eggs. Beat in the eggs one at a time, adding a spoonful of flour with each.
4
Fold. Fold in the remaining flour, baking powder, salt, and milk until smooth.
5
Bake. Spread the batter in the pan and bake for 45–50 minutes, until a skewer comes out clean.
6
Drizzle. Stir the lemon juice and sugar briefly. Prick the hot cake all over with a skewer and spoon the syrup on top.
7
Cool. Let the cake cool completely in the pan so the crust sets, then lift it out and slice.
AuthorEmma food bloggerDifficultyBeginner
