Moist Lemon Cake
A light, fluffy loaf cake with fresh lemon and a crisp sugar glaze – easy to make and always a hit with coffee.
⏱Prep25 min
🔥Cook45 min
⏲Total1 h 10 min
📊DifficultyEasy
📌
Note
Take the butter and eggs out of the fridge about an hour before baking – with room-temperature ingredients the batter turns out much fluffier.
Instructions
- Preheat the oven to 175 °C (top/bottom heat) and grease a loaf tin (approx. 25 cm) and dust it with flour.
- Beat the soft butter with the sugar and a pinch of salt until fluffy. Stir in the eggs one at a time.
- Mix the flour with the baking powder and briefly fold it into the batter. Add the lemon zest and half of the lemon juice.
- Pour the batter into the tin, smooth the top and bake on the middle rack for about 45 minutes (test with a skewer).
- Let the cake rest in the tin for 10 minutes, then turn it out and let it cool completely.
- Mix the powdered sugar with the remaining lemon juice into a thick glaze and pour it over the cooled cake.