Our Sunshine Lemon Loaf Cake is perfect for those who love the zesty fragrance of lemons. Moist and fluffy, you might polish the whole cake if you are not careful!
| Servings | Prep Time |
| 8 people | 20 minutes |
| Cook Time |
| 1 hour |
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Our Sunshine Lemon Loaf Cake is perfect for those who love the zesty fragrance of lemons. Moist and fluffy, you might polish the whole cake if you are not careful!
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Ingredients
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 eggs
- 1/2 cup fresh full-cream milk
- 1 1/2 cups plain flour
- 1 tsp salt
- zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp baking powder
Glaze
- Juice of 1/2 lemon
- 1/4 cup icing sugar
- Dried rose petals
- Crushed pistachio
Instructions
Step 1: Prepare the dry ingredients
- In a bowl, combine flour, baking powder, salt and mix well. Set aside
Step 2: Prepare the batter of the cake
- In a large bowl, cream butter and sugar together. Whisk at medium speed white for 3 - 4 minutes till white and fluffy.Add eggs one at a time to batter, whisk at low speed.
- Add the flour mixture and milk to batter in three batches, starting and ending with flour mixture.
- Add lemon juice, zest and combine well. Be careful not to over-mix as that will result in a denser loaf.
Step 3: Put the lemon loaf to bake
- Pour batter into a lined and greased loaf pan and smooth out the top with a spatula. #Tip: tap pan on countertop to release any air trapped within.
- Bake in a preheated oven at 180°C degree for 55 to 60 minutes.
- Let loaf cool in pan for 15 minutes before removing it. #Tip: make sure loaf is completely cooled before glazing, otherwise sugar will melt.
Step 4: Make the glaze and garnish the lemon loaf
- For the glaze, whisk icing sugar and lemon juice in a bowl until well mixed. Pour the glaze over loaf and garnish with crushed pistachio and dried rose petals