Light and Lemony Loaf Cake as an extra
Serves 4
This moist and light lemon loaf cake will help shake off any residual winter blues with its soft and tangy crumb and delicious citrus glaze.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 cup
All-Purpose Flour
(Contains Wheat)
1 unit
Lemon
1 cup
White Sugar
2 unit
Egg
(Contains Egg)
237 mL
Milk
(Contains Milk)
1 tsp
Baking Powder
¼ tsp
Baking Soda
6 tbsp
Sour Cream
(Contains Milk)
1 cup
Icing Sugar
Not included in your delivery
0.56 tsp
Salt*
¼ cup
Oil*
4 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 350ºF. Wash and dry all produce.Gather all required baking tools. Grease the base and sides of a 9x5-inch loaf tin with butter, then line the base and sides with parchment paper, butter, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)Zest, then juice half the lemon.Melt 4 tbsp butter in the microwave.Combine sugar and lemon zest in a large bowl. Rub together sugar and zest using your fingertips until mixture is fragrant. Add eggs, then whisk until smooth and sugar is dissolved, 1-2 min. Add melted butter, 1/4 cup oil, sour cream and 1/2 cup milk, then whisk until smooth.
Sift 2 cups flour, baking powder, 1/4 tsp baking soda and 1/2 tsp salt into a medium bowl, then whisk to blend. Gently stir flour mixture into egg and milk mixture until combined and no floury streaks remain. Transfer cake batter to the prepared loaf tin and bake in the middle of the oven until cake is golden and a knife inserted into the centre of the cake comes out with only a few moist crumbs, 50-60 min.
Transfer loaf tin to a wire rack and let cool for 10 min. Run a sharp knife around the edges of the tin, then remove by pulling on the parchment paper.Prick the top of the cake all over with a skewer or fork, then squeeze remaining lemon over cake. Allow cake to cool completely on a wire rack. (TIP: You can place cake in the fridge for 10-15 min to help speed up the cooling!)While cake cools, combine icing sugar, 1 tbsp lemon juice, 2 tsp milk and a pinch of salt together in medium bowl. Whisk until smooth.
Pour lemon glaze over top of cooled loaf cake, then spread it using a spatula or the back of a spoon. Cut into slices and enjoy right away or allow glaze to set at room temperature before slicing.
