Lemon Loaf Cake – a delicious recipe with butter, lemon rind, sugar, eggs, milk, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift flour into a bowl.
2
Combine milk and eggs in a separate bowl or jug.
3
Combine butter, lemon rind and sugar in a pan, heat until butter is melted, do not boil.
4
Stir half the combined beaten eggs and milk with half of the sifted flour, then stir in the remaining egg mixture with the rest of the flour.
5
Beat until smooth.
6
Pour into a well greased 23cmx12cm loaf tin (9inx5in).
7
Bake in a moderate oven (160 degrees celcius) for 40 minutes or until a skewer insrted in the middle comes out clean.
8
Remove from oven and leave cake in the tin.
9
Combine lemon juice and sugar in a pan over low heat stirring constantly until sugar is dissolved, then bring to the boil briefly.
10
Prick the top of the cake in several places with a fork and then pour lemon sugar mixture over the top of the cake.
11
(You really need to leave the cake in the tin for this or t gets really messy).
12
Leave the cake to cool in the tin.
770
kcal
Calories
35
g
Fat
102
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 125 g butter or 125 g margarine, 2 teaspoons grated lemon rind, 1 cup sugar, 3 eggs, and more.
Yes, Lemon Loaf Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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