This classic English cake is drenched in a bright lemon syrup and topped with a zesty glaze. A cup of citrusy Earl Grey tea makes a perfect pairing. This recipe was created in conjunction with Beth Kracklauer’s story, “Butchers’ Banquet”.
For the Cake
- 16 Tbsp. unsalted butter, plus more for pan
- 2 1⁄4 cups self-rising flour, plus more for pan
- 1 cup almond flour
- 1⁄2 tsp. kosher salt
- 2 1⁄4 cups sugar
- Zest of 2 lemons
- 4 eggs
- 1⁄2 cup milk
For the Syrup
- 2 cups confectioners’ sugar
- 1 cup fresh lemon juice
- For the glaze:1 1⁄2 cups confectioners’ sugar
- 2 Tbsp. fresh lemon juice
- Zest of 1 lemon
- Heat oven to 350°. Grease and flour two 9″ x 5″ x 2 1⁄2″ loaf pans; set aside. In a medium bowl, whisk together flour, almond flour, and salt; set aside. In a large bowl, beat butter, sugar, and lemon zest until pale and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition, until smooth. Alternating, add flour mixture in 3 batches and milk in 2 batches, beginning and ending with flour mixture, and mix until just combined. Divide batter evenly between loaf pans and smooth tops; bake, rotating pans halfway through cooking, until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 45 minutes.
- While cakes bake, make the syrup: Bring sugar and juice to a boil in a 1-qt. saucepan over high heat, and cook, stirring, until sugar dissolves, about 1 minute; remove from heat. When cakes are finished baking, let cool for 10 minutes, and then, using a toothpick, poke as many holes as possible through each cake. Pour half the warm syrup over each cake, and allow cakes to cool completely in pans.
- Make the glaze: In a medium bowl, whisk together sugar, juice, and zest until smooth. Remove cakes from pans and transfer to a serving platter. Drizzle half the glaze over each cooled cake and let glaze set before serving.