Lemon Cake

This fresh and fluffy lemon cake is perfect for an afternoon of baking. It has a bright citrus flavour and a soft crumb. Lovely with a light lemon glaze or a dusting of icing sugar.

Serves: 8–10 slices
Preparation: 15 minutes
Baking: 50 minutes
Total time: approx. 1 hour and 5 minutes

Ingredients

For the cake

• 200 g self-raising flour
• 175 g fine granulated sugar
• 175 g unsalted butter (room temperature)
• 3 eggs
• Zest of 1 organic lemon
• 2 tbsp lemon juice
• Pinch of salt

For the glaze

• 100 g icing sugar
• 2 tbsp fresh lemon juice

Preparation (mise en place)

• Preheat the oven to 175°C (top and bottom heat).
• Line a loaf tin (approx. 25 cm) with parchment paper or grease and flour it lightly.
• Zest and juice the lemon.

Method

1. Beat the butter and sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Add the lemon zest and juice and briefly mix to combine.
4. Sift in the self-raising flour and salt and gently fold into the mixture.
5. Pour the batter into the loaf tin and smooth the top.
6. Bake for 50 minutes until golden and cooked through. Test with a skewer.
7. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. Sift the icing sugar into a bowl, add 1.5 tbsp lemon juice and stir to make a thick, pourable glaze. Add a few drops more juice if needed.
9. Drizzle the glaze over the cooled cake and let set for 15–20 minutes for a glossy finish.