Glazed Lemon Tea Cakes
Makes two 7 x 4-inch loaves or one 9 x 5-inch loaf
INGREDIENTS
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons lemon zest
2 tablespoons lemon juice
1 cup unsalted butter, softened (plus extra for greasing pan)
2 1/4 cups sugar
3 eggs
FOR THE SYRUP
1/3 cup water
1/3 cup sugar
2 tablespoons lemon juice
FOR THE GLAZE
2 cups powdered sugar
1/4 cup lemon juice
Splash of buttermilk
PREPERATION
Preheat oven to 325. Liberally grease, then line your loaf pans with parchment paper. Grease the paper and dust with flour.
Whisk the flour, baking soda and salt together in a medium bowl. In another bowl, whisk the buttermilk, lemon zest and lemon juice together.
Cream the butter and sugar together with beaters or a stand mixer until light and fluffy, add each egg one at a time. Scrape the sides of the bowl. Add the flour and buttermilk mixtures slowly until everything is incorporated.
Pour into you lined pans and bake 70-80 minutes, until cakes are golden brown. Cool in the pan for 10 minutes then invert onto a rack. Meanwhile make the syrup.
Heat the water, sugar and lemon juice to a boil until all the sugar is dissolved. Prick the cakes with a fork. Brush the hot syrup all over the cakes. It takes a few minutes of brushing for it all to be absorbed. Allow the cake to cool completely
Make the glaze by whisking all the ingredients in a medium bowl until smooth. Spoon the glaze over the top of the cakes. Finish with a little extra lemon zest.