How To Make The Best Lemon Loaf Cake (So Easy)
How to make the best lemon loaf cake ever. This amazing lemon pound cake is so delish, the drizzle and lemon syrup makes the sponge so deliciously moist. All the ingredients are below, so follow along if you want to make this easy zesty lemon cake.
Measurements are both metric and US measurements
Cake:
225g margarine or butter, softened - 1 cup (2 sticks) margarine or butter
225g caster sugar (or granulated/white sugar) - 1 cup caster sugar (or granulated sugar)
4 large eggs, room temp
225g self raising flour (or 225g plain/all purpose flour + 2 tsp baking powder) - 1 3/4 cups self-raising flour
Zest of 1-2 lemons
Lemon syrup:
50g icing sugar (powdered sugar) - 1/3 cup powdered sugar
45ml lemon juice (3 tbsp - approx 1 large or 2 small lemons) - 3 tablespoons lemon juice
Lemon icing:
150g-170g icing sugar (more if needed) - 1 1/4 to 1 1/3 cups powdered sugar (adjust for consistency)
1 tbsp lemon juice
1 tbsp milk (any)
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