Sugar-crusted lemon loaf cake from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 286) by Diana Henry

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Notes about this recipe

  • Eat Your Books

    Can substitute limes for lemons.

  • Zosia on November 23, 2014

    I made the lime variation of the cake and lacking self-raising flour used cake & pastry flour with 2 tsp baking powder and 1/2 tsp salt. Sugar did crystallize on the cake surface initially but dissolved once the cake was wrapped. The flavour was quite nice and zingy from the lime syrup but the loaf didn't keep that well drying out a little by the second day, a little surprising for a syrupped pound cake.

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