Lemon and sugar make a winning combination, even for non-lemon lovers.
This loaf cake was unbelievably good; so good that I had eaten two slices before I even noticed.Have a drink, hot tea or iced water, nearby, because it will call for it. The recipe is from the UK, and apparently the lemons here are larger or juicier than UK lemon, because my drizzle came out more of a syrup than an icing, but it was still delicious.
At barely six ingredients, this cake shines through.
For logistics’s sake, I would recommend baking two loaves of this cake at once, seeing how fast they seem to go.
3 large eggs
1 cup flour
1/2 cup cornflour
1 tsp baking powder
3/4 cup caster sugar
3/4 cup butter, softened
zest of 2 lemons
2-3 Tbsp milk
Juice of 2 lemons (the ones you zested)
1 cup powdered sugar
Grease a loaf tin and pre-heat your oven to 350F.
Cream together cake ingredients until you’re left with a nice smooth cake batter.
Pour into prepared pan & bake for about 40 mins.
The cake is ready when it is poked with a skewer and it comes out clean.
When it’s ready use your skewer to poke holes all over the cake, all the way down to the bottom.
Meanwhile, mix together icing sugar and lemon juice until totally smooth, set aside.
Pour over your lemon glaze and leave to cool.
Remove from tin and slice.