Easy Dessert

Lemon loaf cake

Name: Lemon loaf cake recipe
Yield: 8
Ingredients: 150g salted butter, softened; 220g caster sugar; 20.00 ml finely grated lemon rind; 3 eggs; 250g self-raising flour; 80ml milk; 60ml lemon juice; 120g icing sugar mixture; 20.00 ml lemon juice

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by Kim Coverdale

DELICIOUS. FOOD EDITOR

Jul 04, 2023

This easy recipe brings the zing with a citrusy lemon loaf topped with sweet lemon drizzle.

150g salted butter, softened
1 cup (220g) caster sugar
1 tbs finely grated lemon rind
3 eggs
1 2/3 cups (250g) self-raising flour
1/3 cup (80ml) milk
1/4 cup (60ml) lemon juice

Lemon drizzle

1 cup (120g) icing sugar mixture
1 tbs lemon juice

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm loaf pan. Line base and sides with baking, extending paper 2cm above all edges.
2.

In a stand mixer fitted with the paddle attachment, beat butter, sugar and rind until light and fluffy. Add eggs, one at a time, beating until well combined after each addition (mixture may appear curdled at this stage). Fold in flour, milk and juice in two batches until well combined.
3.

Spoon mixture into prepared pan and level top with a spatula. Bake for 50-55 minutes until golden and a skewer inserted into centre of cake comes out clean. Stand in pan for 5 minutes before transferring to a baking paper-lined wire rack to cool completely.
4.

For the lemon drizzle, whisk sugar and lemon juice together in a bowl to form a thick, just-pourable icing. Drizzle mixture over top of cooled cake, allowing icing to drip down sides of cake. Set aside for at least 1 hour to allow icing to set. Serve.