Description
John Whaite shows how to make his delicious lemon loaf cake recipe. #makeittogether
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For the Cake
120g soft unsalted butter
250g golden caster sugar
Zest of 2 lemons
225g buttermilk
2 large eggs
225g plain flour
1 tsp bicarbonate of soda
½ tsp fine salt
For the drizzle
Juice of 3 lemons (about 120g)
120g golden caster sugar
1 sprig fresh rosemary
Preheat the oven to 150C fan/170C conventional. Grease and line a 900g/2lb loaf tin with baking paper.
Put the butter, sugar and lemon zest into a bowl and beat together for a good 5 minutes until pale and well-creamed. Add the buttermilk and eggs and beat in until well mixed – don’t worry if the mixture looks a little grainy at this point. Sift in the flour, bicarbonate of soda and salt, then fold together just until you have a smooth, pale batter. Pour the batter into the lined cake tin and bake for between 1 hour and an hour and 15 minutes, until a skewer inserted into the centre comes out clean.
While the cake bakes, make the syrup. Put the lemon juice, sugar and rosemary into a saucepan and bring to a boil. When the liquid boils, remove it from the heat and set aside until required.
As soon as the cake comes out of the oven, stab it repeatedly with a skewer to create little holes for the drizzle. Pour the liquid all over the cake while the cake is still warm, then leave to soak and cool for an hour.