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lemon tea loaf

I started making this cake many years ago for weekends in the English countryside. Making the cake using grams as the form of measure assures a super easy recipe. It is 225 grams of flour, sugar and butter plus the eggs and flavoring.  It became my go-to cake because how easily I could remember the recipe- which never happens!

 

lemon tea loaf

I started making this cake many years ago for weekends in the English countryside. Making the cake using grams as the form of measure assures a super easy recipe. It is 225 grams of flour, sugar and butter plus the eggs and flavoring.  It became my go-to cake because how easily I could remember the recipe- which never happens!

 

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Ingredients

Recipe serves: 8
1 3/4 cups (225 grams) flour
1 cup plus 2 tablespoons (225 grams) sugar
1 cup/2 sticks (225 grams) soft butter
4 eggs
2 teaspoons baking powder
pinch of salt
rind of one lemon
garnish
2 tablespoons confectioner's sugar
rind of 1/2 a lemon
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thoughts&stories

I recently read the most accurate way to bake is to weigh ingredients. I have found this to be true and always prefer recipes that use the metric system.  It makes baking almost fool-proof and the results are always better.  Therefore many of my recipes for desserts and baking products are often from recipes I developed in metric.

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lemon tea loaf
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  • time
    1 hour 30 minutes
  • serves
    8
  • skill level
    Medium

Ingredients

  • 1 3/4 cups (225 grams) flour
  • 1 cup plus 2 tablespoons (225 grams) sugar
  • 1 cup/2 sticks (225 grams) soft butter
  • 4 eggs
  • 2 teaspoons baking powder
  • pinch of salt
  • rind of one lemon

  • garnish

  • 2 tablespoons confectioner's sugar
  • rind of 1/2 a lemon

Directions

1
Done

For best results, bring all ingredients to room temperature.
2
Done

Preheat oven to 350F(180C).

3
Done

Butter and flour a loaf pan to prevent sticking.
4
Done

In a large bowl mix flour, baking powder and salt with a whisk, set aside.
5
Done

In the bowl of an electric mixer with a paddle attachment, beat sugar for 2 minutes. Slowly add sugar and blend for 3 minutes.
6
Done

Add the eggs one at a time.
7
Done

Mix in the flour mixture, about 1/4 cup at a time, and then the lemon zest until all is well incorporated.

8
Done

Bake for one hour until golden brown. Test to assure center is properly cooked by poking a toothpick or cake tester into center of cake, it should come out clean.
9
Done

After five minutes, remove cake from pan and place on a serving platter.
10
Done

Optional

When cake has cooled, using a strainer, dust with confectioner's sugar and rind of 1/2 lemon.

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