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