Lemon Cake
This delightful lemon loaf is topped with an icing sugar and lemon juice glaze.
Ingredients
Serves: 12
- 1 2/3 cups (200g) plain flour
- 1/3 cup (40g) cornflour
- 2 teaspoons baking powder
- 2/3 cup (140g) white sugar
- 2 eggs
- 125g butter, softened
- juice of 1 lemon
- grated zest of 1 lemon
- 1 1/2 cups (180g) icing sugar
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.
Note:
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.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
Delicious! So soft and moist! I added half a lemon extra juice. Absolutely lovely! - 20 Jun 2011
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