- 1 Lemon
- 7 ounces Cultured butter (room temperature)
- 6 ounces Cane sugar
- 1 pinch Salt
- 4 Eggs
- 11 ounces Pastry flour
- 3 teaspoons Baking powder
- 4 ounces Cornmeal
- ¼ cup Milk (low-fat)
Rinse the lemon in hot water and wipe dry. Finely grate the zest.
Cut the butter into small pieces and place in a bowl. Add lemon zest, sugar and salt. Beat until creamy with a hand mixer.
Add the eggs, one at a time, to the butter mixture. Beat until each egg is fully incorporated before adding the next.
In another bowl, mix together the flour, baking powder and cornmeal.
Add milk to the flour mixture and beat to combine, then add to butter mixture and beat to combine.
Squeeze juice from the lemon and add to the batter. Beat until combined. Brush a loaf pan (25 cm long) (approximately 10 inches long) with butter and dust with flour.
Pour the batter into prepared loaf pan and bake in preheated oven at 200 °C (fan: 180 °C, gas mark 3) (approximately 400 °F) until golden brown on top, 35-40 minutes. Transfer cake to a wire rack and let cool 10 minutes, then turn cake out of pan onto rack and cool completely before serving.