Moist lemon sponge with a sharp glaze that soaks into every slice. Tea-time perfection.
1 hrTotal time
10Makes
3Steps
BritishCuisine
Method
Make batter
Cream butter and sugar until pale. Beat in eggs one at a time. Fold in flour and lemon zest.
Why: Creaming incorporates air for a light crumb.
Cook from hereBake
Pour into a lined loaf tin. Bake at 180°C for 45 minutes until a skewer comes out clean.
Why: Even loaf tin baking gives uniform slices.
Cook from hereGlaze
Prick the warm cake and drizzle with lemon juice mixed into icing sugar.
Why: Warm cake absorbs the sharp glaze.
Cook from here
Chef's tip
Use unwaxed lemons for zest — wax coating tastes unpleasant.
