This delightful lemon loaf is topped with an icing sugar and lemon juice glaze.
Lynn Lewis and Joachim Wahnschaffe
1 2/3 cups (200g) plain flour
1/3 cup (40g) cornflour
2 teaspoons baking powder
2/3 cup (140g) white sugar
125g butter, softened
juice of 1 lemon
grated zest of 1 lemon
1 1/2 cups (180g) icing sugar
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Directions Preparation:25min › Cook:45min › Extra time:5min › Ready in:1hour15min
Preheat oven to 180 degrees C. Grease and flour a 24×15cm loaf tin.
To make the batter, mix flour, cornflour and baking powder in a bowl. Set aside 2 tablespoons of lemon juice for the icing. Add the sugar, eggs, butter, lemon zest and remaining lemon juice to the flour mixture. Using electric beaters, beat until smooth and pale.
Pour the cake batter in the tin and smooth the top. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Remove cake from the oven and leave to cool slightly; turn out onto a wire rack.
Mix the reserved 2 tablespoons of lemon juice with the icing sugar. Pour over the cake while still warm. Leave the cake to cool completely before slicing.
For a stronger lemon taste, pierce the cake with a skewer several times immediately after baking, and infuse with a glaze of 4 tablespoons each of lemon juice and icing sugar.
Recipe was good. I added juice of 2 lemons as most lemon loaf/cake recipe usually call for 2+. Also for the icing I put 4tsp of juice and icing sugar in a bowl and heated in the microwave for 20 secs. Much easier to spread. Good overall!! - 14 Jan 2010