serves
8
prep
5 minutes
cook
50 minutes
difficulty
Easy
serves
8
people
preparation
5
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
Fruity Bakes
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 175 g unsalted butter, diced, softened
- 175 g caster sugar, plus 50 g for the drizzle
- 3 eggs
- 175 g self-raising flour
- 2 small lemons, juiced and finely zested
- 100 g pure icing sugar
Instructions
- Preheat the oven to 180˚C (160˚C fan-forced). Line a 23 cm x 12 cm loaf tin with baking paper.
- In a large bowl, cream the butter with 175 g caster sugar, until pale and fluffy. Beat the eggs in, one at a time, then sift in the flour. Add the lemon zest and mix to a smooth batter. Transfer the batter to the prepared loaf tin and bake for 50 minutes (or until a skewer inserted into the cake comes out clean).
- Remove the cake from the oven, then place onto a cooling rack. While still warm, poke holes into the cake all over with a skewer. In a small bowl, combine the lemon juice with the icing sugar and mix to a thick paste. Spoon ¼ cup of the icing over the cake, then stir the remaining 50 g caster sugar through the icing and mix until well combined.
- Pour the remaining icing all over the cake and allow to cool completely. Remove from the tin, slice and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fruity Bakes
