Moist, zesty loaf with fresh lemon flavor and tangy drizzle, ideal for light, flavorful baking.
# What You'll Need:
→ For the Cake
01 - 7 oz unsalted butter, softened
02 - 7 oz caster sugar
03 - 3 large eggs, room temperature
04 - 1 tablespoon finely grated lemon zest from 2 lemons
05 - 7 oz self-raising flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 3 tablespoons whole milk
09 - 2 tablespoons freshly squeezed lemon juice
→ For the Lemon Drizzle
10 - 2.8 oz icing sugar
11 - 3 tablespoons freshly squeezed lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease a 2 lb loaf pan and line with baking parchment.
02 - In a large mixing bowl, cream together softened butter and caster sugar until pale and fluffy, approximately 3-4 minutes.
03 - Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest until fully combined.
04 - Sift self-raising flour, baking powder, and salt together. Fold gently into the batter until just combined.
05 - Mix in milk and lemon juice until batter reaches smooth consistency.
06 - Pour batter into prepared loaf pan and smooth the top with a spatula.
07 - Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
08 - While cake is baking, mix icing sugar and lemon juice to achieve a pourable glaze consistency.
09 - Remove baked loaf from oven and cool in pan for 10 minutes. While still warm, poke holes throughout the top using a skewer and slowly drizzle lemon glaze over the cake.
10 - Allow cake to cool completely in the pan before turning out and slicing.
