Lemon loaf cake
A light and perfectly tangy lemon loaf cake with syrup
Ingredients
- 112 grams or 1/2 cup unsalted butter at room temperature
- 2 eggs at room temperature
- 200 grams or 1 cup granulated sugar
- 190 grams or 11/2 cups all purpose flour / maida
- 1 tsp baking powder
- 1/2 tsp salt
- 120 ml or 1/2 cup buttermilk
- 1 tsp lemon or lime zest
- 60 ml or 1/4 cup juice of one lemon or lime for syrup
- 3-4 tbsp icing sugar for syrup
Instructions
- Preheat your oven to 160 C. Grease and flour a loaf pan (8x 5x3).
- Whisk together the flour, baking powder and salt.
- Using your mixer, beat the butter until smooth.
- Add sugar, lemon zest and beat until light and fluffy (5 -6 mins)
- Beat in the eggs (one by one) for a couple of minutes until well incorporated.
- Alternately add the flour mixture in 3 additions and butter milk in two, starting and ending with the flour ( 1/3 of flour - 1/2 of buttermilk -1/3 of flour- 1/2 of buttermilk - 1/3 of flour).
- Pour into prepared pan and smooth the top. Bake at 160 C for 45-50 minutes. A toothpick inserted in the centre should come out with few moist crumbs.You ll see browning of sides and top.
- Cool in pan for about 10 minutes.
- Meanwhile, mix the lemon juice and icing sugar to make the syrup.
- Invert the cake onto cooling rack (right side up) and brush with syrup.
- Now just wait until cool!
Notes
This loaf cake stays good in an airtight container for upto 3 days
This cake tastes better after resting few hours or overnight .
If you dont have buttermilk , you can make a quick substitute by adding 1/2 tablespoon vinegar to a scant 1/2 cup milk ( let it rest for 5 mins ) or mix 1/4 cup curd and 1/4 cup water.
My measuring cup is 240 ml.