8 Serves
78 Mins
Preheat your oven to 175°C and grease a loaf pan.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
68 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
100 mg / 1,250 mgPotassium
39 mg / 4,700 mgSodium
74 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
25 g / 50 gSaturated Fat
11 g / 20 gCholesterol
115 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 gIn a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
Gently fold in the flour and baking powder until just combined.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
While the cake is still warm, poke holes in the top and drizzle with a mixture of lemon juice and sugar.
3
g50
g10
g
