A quick and simple recipe of vanilla cake with a tart but sweet lemon glaze
The recipe is pretty straight forward. Combine sugar, butter and all the wet ingredients in a bowl. Mix until fully combined.
Granulated sugar dissloves easily but incase any trouble, let the mix sit for no more than 5 minutes.
Sift all the dry ingredients in a seperate bowl.
Preheat your oven at 200°C/ 392°F.
Gradually start adding your dry ingredients to the wet ingredient in parts.
Mix it together with a spatula using the cut and fold method.
Add lemon zest. The batter would be a little thicker than the ribbon consistency.
Pour the batter in a greased and lined 8 inch loaf tin and bake in the preheated oven for 30-35 minutes or until it passes the skewer test.
Let it cool for about 20 minutes or until at room temperature.
Add castor sugar and a tsp of milk to a bowl and whisk until lumps form.
Add in a tsp of lemon juice as well as the lemon rind.
The glaze should be of a thick consistency that is easy to pour but not runny.