Instructions
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Preheat & Prep: Heat your oven to 175°C (350°F) and lightly grease a loaf or round cake tin.
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Whip Eggs: In a mixing bowl, beat the eggs with a pinch of salt until light and frothy.
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Sweeten: Add the sugar and continue mixing until the mixture is pale and fluffy.
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Add Flavor: Stir in the butter, lemon zest, and juice until well combined.
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Combine Dry Ingredients: Sift the flour and baking powder together, then gently fold into the wet mixture until smooth.
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Bake: Pour the batter into your prepared pan and level the surface. Bake for 35–40 minutes, or until golden and a toothpick inserted into the center comes out clean.
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Optional Glaze: While the cake cools, mix powdered sugar with lemon juice for a simple glaze. Drizzle over the cooled cake for an extra lemony finish.
Serving Suggestions & Storage
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Enjoy warm with tea or cool with a side of berries.
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Store in an airtight container at room temperature for up to 4 days.
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You can also freeze the cake (without glaze) for up to 2 months.
Twists & Add-Ons
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Stir in a tablespoon of poppy seeds for a lovely crunch.
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Swap lemon for orange juice and zest for a different citrus flavor.
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Serve with whipped cream or garnish with fresh fruit for an elegant touch.
Frequently Asked Questions
Q: Can I substitute margarine for butter?
A: Yes, though butter will give a richer taste and better texture.
Q: Is this recipe suitable for gluten-free diets?
A: Definitely! Use a gluten-free flour blend that’s formulated for baking.
