Ingredients
Scale
For Lemon Loaf:
- 150g Castor Sugar
- 1+ ½ tbsp Lemon Zest
- 2 nos. Eggs
- 42g Melted Butter
- 45g Refined Oil
- 60ml Buttermilk (½ tsp vinegar)
- 60g Fresh Cream
- 170g All-Purpose Flour
- ½ + ¼ tsp Baking Powder
- 1/8 tsp + 1 pinch Baking Soda
- 1 tsp Vanilla Essence
- Pinch of Salt
For Lemon Glaze:
- 1 Cup Sifted Icing Sugar
- 30ml Lemon Juice
Instructions
Method for Lemon Cake:
- Prepare a loaf tin by brushing some oil and placing butter paper at the bottom. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan).
- Rub the lemon zest and sugar with your fingertips in a bowl. This helps coat the sugar with zest’s essential oil. This ultimately spreads out the lemon flavour throughout the cake.
- Now add in the eggs and mix.
- Add the liquid ingredients that are oil, melted butter, buttermilk and fresh cream and mix until all the ingredients are combined properly. Add vanilla essence as well.
- Fold the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Give everything a good mix.
- Lastly, add 1 drop of yellow edible food gel colour and give it a final mix.
- Transfer the batter into the prepared tin and bake at 180C(OTG mode: lower rod only) for 25-30 minutes.
Method for Glaze:
- Mix icing sugar and lemon juice to make a glaze with pourable consistency.
Assembly:
- Once the loaf is out of the freezer, let it cool to room temperature.
- Pour the lemon glaze all over the lemon loaf.
- Sprinkle some lemon zest on top for garnish.