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2026-07-21 16:50:58 +02:00
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+Lemon loaf cake
+4
+Moist lemon loaf with rested batter, lemon zest and juice.
+---
+powdered sugar|120|g
+melted soft butter|72|g
+eggs|96|g
+wheat flour|90|g
+baking powder|4.5|g
+lemon juice|30|ml
+unwaxed lemon (zest)|48|g
+---
+Mix the melted butter and sugar with a spatula.
+Add the zest and lemon juice, mix.
+Add the flour and baking powder, mix until combined.
+Finish by folding in the beaten eggs.
+Rest the batter at least 6 hours (ideally overnight) in the fridge.
+
+Grease and sugar a loaf tin.
+Preheat the oven to 170°C.
+Pour the batter into the tin.
+Bake 35 to 40 min at 170°C, check with a skewer.
+Turn out while hot then cool in cling film.
+---
+The longer the batter rests, the better the flavour and texture — the batter can be made the day before.
+Wrapping the cake while still warm helps keep it moist.
+---
+dessert
+cake
+lemon
+gateau
+---
+Easy
+Optional oven ~ microwave
+No
+By hand ~ cutlery
+Low
+Mild
+Medium
+Good the next day
+Thick slices pack well