Ingredients
- 230g sugar
- zest 2 lemons
- 170g whole eggs
- 115g buttermilk
- 185g flour
- 3g baking powder
- 1/2 Tsp salt
- 60g neutral oil
- 1Tsp lemon extract
Syrup
- 100g sugar
- 50g lemon juice
- 50g water
Icing
- 100 powdered sugar
- lemon juice
Directions
In a bowl mix sugar and lemon zest. Add the eggs and whisk for 3 minutes high speed in a stand mix or by hand. Turn off the machine and add the buttermilk and sift the dry ingredients and gently whisky it. Pour the oil and lemon extract and whisk well.
Pour it into a greased and floured loaf tin. Bake it in a pre heated oven at 160°C per 65 minutes.
In a small pan, boil the syrup ingredients and poor it on the cake still warm. Wrap it tightly and chill overnight.
Make the icing and spread it over the cake. Let dry in room temperature for 1 hour or put in the oven for 3 minutes at 160°C