This recipe was adapted from Ina Garten’s Lemon Cake
A) for the Cake
227g (2 sticks) butter, softened
2 cups white sugar (fine or castor)
3 cups plain flour
1 teaspoon salt (cooking salt)
2 1/2 teaspoons baking powder
4 eggs (large)
3/4 cups milk (full cream)
Zest from 2 lemons
Juice from 1 lemon
B) for the Glaze
1/2 cup icing sugar
1 tablespoon (or more) lemon juice
- Grate the lemon zest (just the yellow part, we don’t want the white stuff (pith) as that makes it bitter)
- Cut the lemons in halves & extract the juices.
- Grease 2 (8-inch) loaf pans (you might be able to make 3 or 4 loaves, depending on the size of the eggs)
- Pre-heat the oven to 350ºF (180ºC)
- Mix the salt, baking powder & flour in a bowl. You can either sieve it together or give a quick stir with a whisk or spoon. Or put it all into a plastic bag (ziplock is fine), close the bag and give it a good shake to mix the dry ingredients
- mix some flour with the lemon zest to separate them
- Add the lemon juice to the milk. This will curdle the milk changing it to our own lemon buttermilk
- Cream the butter and sugar until light and fluffy
- Add eggs one at a time on medium speed
- Add the dry ingredients & lemon buttermilk mixture alternately into the butter/egg mixture (using a low or Stir speed on your mixer). This will give you an even mix of all the ingredients.
- Pour the mixture into the prepared loaf pans, filling them three-quarters (3/4) of the way. Pour any excess into another loaf pan otherwise you will have an overflow of ‘cake’ at the bottom of your oven.
- Bake for 40-45 minutes. Test with a skewer or cake tester. If it comes out clean, the cake is done.
- Leave to cool in the pans for about 5 minutes before turning them out onto a rack to cool down properly.
- To prepare the glaze, simply add lemon juice to the icing sugar and give a good stir. Add more juice if the mix is too thick or dry. Pour the glaze over the cooled loaves and leave to harden.