Lemon loaf cake
4
Moist lemon loaf with rested batter, lemon zest and juice.
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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
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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.
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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.
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dessert
cake
lemon
gateau
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Easy
Optional oven ~ microwave
No
By hand ~ cutlery
Low
Mild
Medium
Good the next day
Thick slices pack well