Ingredients
- 4 ounces unsalted butter, at room temperature
- 4 ounces white sugar
- 2 large eggs, beaten
- 8 ounces all-purpose flour
- 1 ½ teaspoons baking powder
- 3 medium lemons, zested and juiced
Lemon Glaze:
- ½ cup powdered sugar
- 2 tablespoons lemon juice
Directions
- Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.
- Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.
- Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.
- Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.
- Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.
Tips
This cake freezes well. Allow 8 hours to thaw after being in the freezer.
