Ingredients:
1/2 cup + 2 tbsp plain flour
1 tsp baking powder
1/2 cup sugar
100 gm unsalted butter, softened
lemon zest from 1 lemon
2 eggs, at room temperature
3 tsp lemon juice
a pinch of salt
For the glaze:
1/2 cup icing sugar
1 1/2 tbsp lemon juice (as required)
Preparation:
- Preheat the oven to 180 degree celcius. Grease a 8-12 hole mini loaf cake mould and keep it aside.
- Sift together plain flour and baking powder in a bowl and keep it aside.
- Add sugar and lemon zest in a bowl and mix well and keep it aside.
- In a large bowl, add butter and beat well using an electric beater until light.
- Then add sugar-lemon zest mix into this and beat again till creamy.
- In another bowl, add eggs and a pinch of salt and beat well using a whisk.
- Add this beaten egg little by little to the butter mixture and beat well.
- Then add sifted flour and fold gently using a spatula. Do not overmix.
- Add 2 tsp lemon juice into this and mix gently until combined.
- Divide the batter between the holes in the mini loaf cake mould ( about 2/3 full of batter in each hole).
- Bake in the preheated oven for 15-20 minutes or until the toothpick inserted in the centre comes out clean.
- Leave them in the tin for 10 minutes, and then transfer to a wire rack to cool completely…
- To make the glaze, stir together icing sugar and 1 1/2 tbsp lemon juice in a small bowl until smooth.
- Then drip the lemon glaze over the loaf cakes and set aside for the glaze to set…
