Description
This timeless British favorite features a tender, buttery crumb topped with a sharp, crystalline citrus crust. It is a simple yet elegant loaf that perfectly balances tart lemon juice with sweet indulgence for the ultimate afternoon tea treat.
Ingredients
- 225g unsalted butter, softened
- 225g white sugar
- 225g self-rising flour
- 4 large eggs, room temperature
- 2 tablespoons milk
- Zest of 2 fresh lemons
- 85g granulated sugar (for the drizzle)
- Juice of 2 fresh lemons (for the drizzle)
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with greased parchment paper.
- In a large bowl, combine the white sugar and fresh lemon zest, rubbing them together with your fingertips to release the fragrant oils.
- Add the softened butter, eggs, and milk to the sugar mixture and beat with an electric mixer until the batter is pale and smooth.
- Gently fold in the flour (and baking powder/salt if using substitutions) until just combined.
- Pour the batter into the prepared pan and bake for approximately 50 minutes until golden and a toothpick comes out clean.
- Let the cake cool in the pan for exactly 5 minutes while you whisk the granulated sugar and lemon juice together in a small bowl.
- Poke deep holes all over the warm cake using a skewer or toothpick.
- Slowly pour the lemon drizzle over the top, allowing it to soak into the holes, then leave to cool completely in the pan to set the crust.
Notes
For the best texture, ensure your eggs and butter are truly at room temperature before mixing to prevent the batter from curdling. If you prefer an even crunchier topping, wait until the cake has cooled for an extra few minutes before pouring the drizzle to prevent it from soaking in too quickly.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: British