Ingredients
8
8 servings
- •1 cup white sugar
- •1 cup unsalted butter, slightly softened
- •4 large eggs
- •1.75 cups self-rising flour
- •1 tablespoon baking powder
- •1 lemon, zested
- •1 lemon, zested and juiced
- •7 tablespoons white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Sift in flour and baking powder gradually; fold with a wooden spoon to be sure flour is combined. Stir in lemon zest.
- Pour batter into the prepared pan, being careful not to press it down.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
- Meanwhile, make the lemon glaze: Juice the zested lemon from the cake batter into a small bowl. Add zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved.
- Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.
Nutritional Facts
Per 8 servings
- Calories: 494
- Carbohydrate: 63g
- Fat: 26g
- Fiber: 2g
- Protein: 6g
- Sugar: 39g
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