• 1 lemon
  • ½ cup whole milk
  • 125 g butter, softened
  • 1 cup caster sugar
  • 2 eggs, (no 7)
  • 1 ¼ cup flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • Glaze
  • 1 Tbsp lemon juice
  • 2 Tbsp caster sugar
  1. Preheat oven to 170°C fan assisted. Grease and line the base of a 11cm x 21cm x 7cm (7 cup capacity) loaf tin.
  2. Zest and squeeze the juice of the lemon. Set aside.
  3. Gently warm the milk and add 1 Tbsp of the lemon juice. ( the remaining juice will be used in the glaze). Leave to cool and thicken for 10 minutes.
  4. Beat the butter and sugar until light and fluffy. Gradually beat in the eggs one at a time.
  5. Sift the flour, baking powder and baking soda together. Fold half into the creamed mixture with the lemon zest. Add the milk and lemon mixture and fold in with the remaining flour mix. Spoon into the prepared tin.
  6. Bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Leave the cake in the tin for 5 minutes before pouring over the glaze. Allow to stand a further 10 minutes before turning out onto a cake rack to cool.

To make the glaze: Mix the lemon juice and caster sugar together

Top Tips

  • This also makes a delicious dessert - serve with raspberries and spoonful of lemon curd and a dollop of whipped cream, Greek yoghurt or a scoop of ice-cream.
  • Cool cake completely - wrap in cling film and place in a container or sealable plastic bag before freezing. Thaw before consuming. Will keep frozen for up to 1 month.

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