Description
A bright, tangy, and buttery cake with a sticky lemon glaze, perfect for summer gatherings or tea-time indulgence.
Ingredients
Scale
- 1 cup (225g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- Zest of 2 lemons
- Juice of 1 lemon
- 2 cups (250g) self-rising flour
- 1 cup (120g) powdered sugar
- Juice of 1 lemon (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large bowl, beat the butter and sugar until light and fluffy, about 3-5 minutes.
- Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the zest of 2 lemons and the juice of 1 lemon.
- Gently fold in the self-rising flour using a spatula, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with the juice of 1 lemon until smooth.
- Drizzle the glaze over the cooled cake and let it set.
Notes
Ensure all ingredients are at room temperature for the best texture. Wait until the cake is completely cool before glazing to prevent the glaze from melting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
Keywords: lemon cake, summer dessert, Paul Hollywood recipe, lemon glaze, tea-time cake