1teaspoonvegetable oil(or sunflower or canola oil)
3tablespoonmilk(whole or semi-skimmed)
A pinch of salt
1lemon’s zest and juice(equals roughly 2 tablespoon juice)
180g(1 ½cups)plain (all-purpose) flour(see notes for self-raising flour swap)
150g(1 ¼cups)Icing sugar(confectioners sugar)
½lemon’s juice(roughly 1 tablespoon lemon juice)
1-2teaspoon(1teaspoon)milk(optional depending on consistency)
Lemon pound cake:
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer.
Beat in the eggs, one at a time, and stir in the oil and milk.
Stir in the salt, lemon zest and juice, then sieve in the plain flour and baking powder, folding in until just combined.
Pour the cake batter into a greased and lined 2lb loaf tin for 45-50 minutes and bake until a skewer comes out clean.
Allow the loaf to cool in the tin for 10mins before removing from the tin and transferring to cool on a wire rack.
Once the lemon loaf cake has cooled, sieve the icing sugar into a small bowl and add the lemon juice, stirring until smooth. If your icing is too thick to spread, add 1 teaspoon of milk at a time until spreadable consistency.
Slowly pour the icing over the loaf, spreading evenly across the top. Enjoy straight away or allow the icing to set first.
You can swap the plain (all-purpose) flour in this recipe for self-raising flour of the same quantity (180g) and exclude the baking powder.