1cupcaster sugar or white granulated sugar(200g/7oz)
zest from 2 medium lemons, finely grated
260gplain flour (all purp flour)(2 cups / 9.1oz)
2teaspoonsbaking powder
¼teaspoonsalt
113gunsalted butter, melted & cooled slightly (½ cup / 4oz)
2large eggs, room temperature
¾cupwhole milk, room temperature(250ml)
¼cuplemon juice
¼cupvegetable oil(60ml)
1teaspoonvanilla
FOR THE DRIZZLE
½cupcaster sugar (superfine sugar)
2tablespoonslemon juice
For best results, always weigh ingredients where a weight is provided
Equipment
2 mixing bowls
Balloon whisk and silicone spatula
8x4 inch loaf tin
Instructions
Make sure to melt your butter (in a medium mixing bowl) in the microwave first until just melted and set aside to cool.
Preheat the oven to 180C (160C fan forced) / 350F. Grease then line an 8×4 inch loaf pan or similar with baking paper.
FOR THE CAKE:In a large mixing bowl, massage together the lemon zest and sugar. Add the flour, baking powder and salt and whisk well using a balloon whisk, to aerate and disperse.
Combine the melted butter, eggs, milk, lemon juice, oil and vanilla and whisk well.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a spatula to gently combine just until there are no lumps left. If it looks too lumpy, just give it a light whisk, be careful not to overmix though.
Pour the cake batter into the prepared loaf pan.
Bake for around 45-55 minutes (notes) or until a toothpick comes out with a sticky crumb or two attached. Watch it carefully towards the end as loaf cakes can have a tendency to over-bake quickly.
WHILE THE CAKE BAKES, MAKE THE DRIZZLE:In a small bowl, combine the ½ cup caster sugar with 2 tablespoons of lemon juice.
As soon as the cake comes out of the oven, poke holes all over the top with a thin skewer. Drizzle over the lemon drizzle mixture evenly. Let the cake cool for 10 minutes in the loaf pan, then use the baking paper at the sides to lift it out and transfer to a wire rack to cool completely.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 5-7 minutes before the recipe suggests.
Baking time will also depend on what you bake it in. Glass or ceramic will take longer. My own 8x4 loaf tin it takes 52 minutes, while my 8.5x4.5 (only slightly bigger) takes 47 minutes. Check it earlier.
Loaf cakes retain a lot of heat due to the shape of the tin so don't let it overbake. It will carry-on bake after you remove it from the oven.
Cooling the cake: Loaf cakes can take a couple of hours to cool. To speed it up, let it cool at room temperature for half an hour, then transfer to the fridge.
This cake is best eaten at room temperature and can be stored in a cool place like the pantry. You can store in the fridge but make sure to take it out in time to come to room temperature before serving.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.