Preparation time:
5 minutes
Ingredients
| Ingredients |
Nutrition Facts |
Amount per serving |
| 450g granulated sugar |
Calories |
306 |
| 5 1/2 tsp baking powder |
Total Fat |
14g |
| 2 1/2 lemons' juice and zest (finely grated) |
Saturated Fat |
8.2g |
| 225g butter, softened, more for greasing baking pan |
Cholesterol |
82mg |
| 1 pinch salt |
Sodium |
147mg |
| 4 large eggs |
Total Carbohydrate |
44.4g |
| 60ml whole milk |
Dietary fiber |
1.8g |
| 275g all-purpose flour |
Total Sugars |
30.8g |
|
Protein |
3.7g |
|
Vitamin D |
15mcg |
|
Calcium |
95mg |
|
Iron |
Omg |
|
Potassium |
212mg |
Method
1. Grease and line your loaf pans with parchment paper.
2. Set your oven temperature to 160 degrees C and let it preheat.
3. Mix the baking powder, lemon zest, flour, and salt in a medium bowl.
4. In the bowl, beat together the butter and 1⁄2 of the sugar for three minutes, or until light and fluffy. After adding each egg until thoroughly mixed, add the milk and beat again, scraping down the bowl's edges as required (the mixture will appear curdled, but that's okay). After incorporating the flour mixture, pour the batter into the prepared loaf pan and flatten the top.
5. Bake for about 40 minutes, or until a wooden skewer/fork comes out clean when inserted in the middle of the cake and the topping is golden brown and springy.
6. After 10 minutes of cooling, carefully pull the cake out of the pan using the paper overhang. Remove the parchment paper. Move the cake to a wire rack and let it cool completely.
7. While the cake is baking, add the remaining sugar to a small bowl. Add enough lemon juice to form a runny paste.
8. Pour evenly over the cake, then let it soak in. Cut into slices after letting cool.