Lemon Butter Cake
A simple, easy-to-prepare, lemon loaf cake. Moist sponge topped with a tangy, sugary drizzle.
Ingredients
- 6 oz or 175g sugar
- 6 oz or 175g butter, melted
- 1 lemon (zest and juice needed)
- 6 oz or 175g self-raising flour, sifted (or plain flour + 1½ tsp baking powder)
- 3 eggs, beaten
- 2 oz or 55g sugar
Instructions
- Preheat oven to 325F/160C (conventional) and line a 2lb loaf tin with baking parchment.
- Place the sugar in a large bowl and grate the zest of one lemon over the sugar. Pour over the melted butter and mix well with a spatula, whisk or spoon.
- Then, alternately mix in the (beaten) eggs and (sifted) flour. Pour into the prepared tin.
- Bake for approximately 45 minutes, until golden.
- Stir together the lemon juice and sugar for the topping. Remove the cake from the oven and allow to cool for a few minutes, then pour the lemon and sugar mixture over the top of the still warm cake.
- Leave to cool in the tin. Slice and enjoy!