Sometimes I buy lemons in a multi pack so I can have enough to create an excuse to make this lemon cake recipe as I really like it! I always used to do this recipe in a 2lb loaf tin but have since upgraded to a silicone loaf mould which I love and find so much easier. I got mine here Loaf tin
200g Caster sugar
2 Lemons zest & 1 juice (other juice for the glaze)
350g Plain flour
1 1/2 tsp Baking powder
1/2 tsp Vanilla essence
200g Melted butter
For the glaze:
50g Caster sugar
Juice of 1 lemon
In the main large bowl, add melted butter, sugar, eggs, lemon zest and juice and whisk to mix together to form a batter.
In another bowl sift the flour and baking powder.
In a jug mix together the milk and vanilla essence.
Now you’re ready to mix thirds.
Add approx a third of the flour mixture to the main (first batter) bowl, whisk in and add a third of the milk mixture and whisk in.
Repeat by adding a third of the flour into the batter and whisk. Add a third of the milk and whisk.
Repeat for the last third, add the flour to the batter and whisk. Add the milk to the batter and whisk.
Pour the batter into a lined baking tin or a silicone baking loaf mould.
Bake in a preheated oven at 170°C / 325°F / Gas mark 3 for 1-1.15hrs or until golden brown and the sponge bounces back when touched.
Once baked, allow to cool slightly in the tin before turning onto a cooling rack.
Mix the sugar and lemon juice for the glaze and pour over the cake.
Slice, eat and enjoy!
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