Ingredients
Scale
- 225g (2 cups) all-purpose flour
- 200g (1 cup) granulated sugar
- 2 tsp baking powder
- 75g (1/3 cup) unsalted butter, melted
- 150ml (2/3 cup) fresh lemon juice
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- 120g (1 cup) powdered sugar for glaze
Instructions
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, and baking powder. Whisk to ensure even distribution.
- In another bowl, combine the melted butter, fresh lemon juice, eggs, vanilla extract, and lemon zest. Whisk until well combined.
- Gently fold the wet ingredients into the dry mixture until just combined.
- Pour the batter into a greased loaf pan and bake in a preheated oven at 180°C (350°F) for 50-60 minutes, until a toothpick inserted comes out clean. Allow to cool slightly and drizzle the prepared lemon glaze over the top.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months.
- This cake pairs well with whipped cream or vanilla ice cream, and can be garnished with fresh mint or lemon slices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250 Kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg