Recipe by Heather Sullivan
Found this in one of my old British cookbooks. I make this whenever I have some unwaxed lemons to use up. It has a very strong tangy lemon flavour due to the glaze. It keeps well for 2-3 days wrapped in foil. This cake be frozen after being baked and glazed; thaw in wrap at room temperature.
Top Review by midge1945
I have made this cake three times, i couldn't believe how quick it went, I made a couple of changes as well as adding lemon zest I also added 1tsp of lemon flavoring and 2 tbs of milk and it is perfect
- 113.39 g softened unsalted butter
- 170.09 g caster sugar (superfine sugar)
- 2 large eggs
- 1 grated lemon, zest of
- 170.09 g self-raising flour
- 1 lemon, juice of
- 56.69 g icing sugar, sifted (confectioner's sugar or powdered sugar)
Directions See How It's Made
- Butter an 8 1/2 by 4 1/2 inch (top measurements) loaf pan well and line with parchment or siliconised baking paper.
- Preheat oven to 350F, 180C, gas mark 4.
- By hand, cream together the softened butter and caster sugar.
- Beat in eggs one at a time then stir in the grated lemon zest.
- Gently stir in the flour.
- Pour into prepared loaf pan and place in centre of oven to bake for 50-60 minutes or until a wooden skewer comes out clean. A slight dip may form in the middle of the loaf but this will not affect texture.
- While loaf bakes, make glaze.
- To make glaze, you need only 2 tablespoons of the fresh lemon juice to mix into the 2oz of icing sugar. Beat the glaze well so no lumps form.
- When fully baked, turn out loaf onto a rack over some waxed paper or pan (to catch glaze drips).
- Poke the cake bottom all over with a wooden or metal skewer and brush the cake evenly with glaze.
- Turn cake over and repeat for the top until all of the glaze is used up and absorbed by the cake.
- Cool on the rack, then serve sliced.