¾ cup plus 2 tablespoons (170 grams) sugar, plus more for the pan
1 cup (125 grams) flour
Finely grated lemon zest from 1 large lemon (about 1 tablespoon)
½ teaspoon baking powder
3 large eggs
8 tablespoons (1 stick/113 grams) unsalted butter, melted and cooled, plus more, at room temperature, for the pan
½ teaspoon vanilla extract
Preheat the oven to 350 degrees with the rack in the middle. Grease an 8½ by 4½-inch loaf pan, then lightly coat with sugar, tapping out the excess.
In a medium bowl, whisk together the flour, lemon zest and baking powder. Beat the eggs in the bowl of a stand mixer or handheld electric mixer on medium-high speed, until thick, pale yellow and creamy, 3 to 5 minutes. Gradually beat in the sugar until thoroughly combined, followed by the melted butter and vanilla. Carefully fold in the flour mixture just until combined, taking care not to deflate the egg mixture. Pour the batter into the prepared pan and smooth the top.
Get the pan into the oven quickly, before the eggs have a chance to collapse. Bake for about 35 minutes, until the top of the cake is a rich golden brown and the sides have just started pulling away from the pan. (The cake will not rise to the top of the pan.) A skewer inserted into the center of the cake should come out clean.
Let cool in the pan on a wire rack for 10 minutes, then carefully turn the cake out onto the rack (a round-edge knife can help loosen it, if necessary), turn the cake upright and let cool completely before serving.
Serves 8 to 10 (makes one 8½-inch loaf)
Nutrition (based on 10 servings) | Calories: 210; Total Fat: 10 g; Saturated Fat: 7 g; Cholesterol: 90 mg; Sodium: 45 mg; Carbohydrates: 27 g; Dietary Fiber: 0 g; Sugars: 17 g; Protein: 3 g.
(Adapted from "The Official Downton Abbey Cookbook" by Annie Gray. Weldon Owen, 2019.)