Moist Lemon Cake with Zesty Glaze
Ingredients
Cake
- 200 g soft butter
- 150 g sugar
- 2 tbsp lemon juice
- 4 medium eggs
- 250 g all-purpose flour
- 1 packet baking powder
- 1 tsp lemon zest
- butter, for greasing the pan
Glaze
- juice of 1 medium lemon
- 300 g powdered sugar
Preparation
Preheat oven to 180°C (160°C convection). Grease a 25 cm metal loaf pan or swish a silicone loaf pan with cold water and do not dry
Mix butter, sugar, and lemon juice in a bowl until combined. Gradually add eggs, mixing well after each addition
Whisk together flour, baking powder, and lemon zest in a separate bowl. Gradually add to the butter mixture, mixing until just combined
Pour batter into the prepared pan. Bake for about 45 minutes, covering with aluminum foil after 30 minutes to prevent over-browning
Remove cake from oven and let cool in the pan for 10 minutes
Prepare the glaze by mixing lemon juice and powdered sugar until thick, adding more sugar if too thin
While cake is still warm, prick it several times with a fork and pour the glaze over the top
Let the glaze set completely
Notes
For metal loaf pans: After the 10-minute cooling, prick the cake in the pan and pour a little lemon juice over it. Let the cake cool completely in the pan, then remove and pour the glaze
