If you've ever had a slice of Starbucks' lemon loaf cake, you know how delicious it is.
Just what a lemon cake should be, really delicious and tart with a sugary topping.
It's insanely moist because of the lemon syrup, and it's the kind of cake where you truly want the last few bites.
What you'll need is the following:
Lemon cake
225g softened margarine or unsalted butter
225 grams of caster sugar
225g self-rising flour
4 big eggs, room temperature
1 lemon's zest
Lemon syrup:
50g icing sugar
50ml lemon juice
250g icing sugar for lemon icing (more if needed)
1 teaspoon of lemon juice
1 tablespoon of milk
Size of tin: 9x5”/3lbs (2lbs is also fine)
45-55 minutes at 160°C (fan)
Recipe by Fitwaffle Kitchen
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