Recipe Details
Ingredients
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1cupwhite sugar
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1cupunsalted butter, slightly softened
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4largeeggs
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1 ¾cupsself-rising flour
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1teaspoonbaking powder (Optional)
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1lemon, zested
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1lemon, zested and juiced
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1/3cupwhite sugar
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
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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.
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Pour batter into the prepared pan, being careful not to press it down.
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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.
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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.
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Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.
Tips
I like to add very finely chopped mint leaves to the glaze for a refreshing twist!
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories494 | |
% Daily Value * | |
Total Fat 26g |
33% |
Saturated Fat 15g |
77% |
Cholesterol 154mg |
51% |
Sodium 569mg |
25% |
Total Carbohydrate 63g |
23% |
Dietary Fiber 2g |
8% |
Total Sugars 39g |
|
Protein 6g |
13% |
Vitamin C 22mg |
24% |
Calcium 231mg |
18% |
Iron 2mg |
12% |
Potassium 116mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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