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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Butter an 8 1/2 by 4 1/2 inch (top measurements) loaf pan well and line with parchment or siliconised baking paper. | 2. Preheat oven to 350F, 180C, gas mark 4. | 3. By hand, cream together the softened butter and caster sugar. | 4. Beat in eggs one at a time then stir in the grated lemon zest. | 5. Gently stir in the flour. | 6. Pour into prepared loaf pan and place in centre of oven to bake for 50-60 minutes or until a wooden skewer comes out clean. A slight dip may form in the middle of the loaf but this will not affect texture. | 7. While loaf bakes, make glaze. | 8. To make glaze, you need only 2 tablespoons of the fresh lemon juice to mix into the 2oz of icing sugar. Beat the glaze well so no lumps form. | 9. When fully baked, turn out loaf onto a rack over some waxed paper or pan (to catch glaze drips). | 10. Poke the cake bottom all over with a wooden or metal skewer and brush the cake evenly with glaze. | 11. Turn cake over and repeat for the top until all of the glaze is used up and absorbed by the cake. | 12. Cool on the rack, then serve sliced. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	ounces	softened unsalted	646.38	29.6995	20.1965	54.431999999999995
caster sugar	6	ounces		151.3	0.0	33.66	0.85
egg	2			143.0	0.72	12.56	9.51
lemon zest	1		grated	151.3	0.0	33.66	0.85
self raising flour	6	ounces		151.3	0.0	33.66	0.85
lemon	1			1.2808	0.4116	0.0486	0.0132
icing sugar	2	ounces	sifted	285.1959	39.0259	2.3247	13.3243

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.