Soaked Lemon Loaf

Dust with a little flour or breadcrumbs so the cake releases more easily.

The butter should be really soft so the batter becomes finer and airier.

The longer you beat, the better the mixture will incorporate the eggs later and rise evenly.

Work the eggs in individually to prevent the mixture from curdling.

Mixing the dry ingredients prevents pockets of baking powder and ensures even rising.

Only mix as long as necessary, otherwise the cake can become drier and denser.

Tap the tin gently on the work surface a few times to release large air bubbles.

Check with a wooden skewer toward the end: it should come out clean or with only a few crumbs attached.

If it sticks, place the tin briefly on a damp cloth; this helps release it.

Stir until the sugar has dissolved as much as possible.

Soak in several stages and let it absorb briefly between applications for an evenly moist cake.

Only glaze when it is truly cold, otherwise the glaze will be too thin and run off.

Add the lemon juice drop by drop so the glaze doesn't become too runny.

Sprinkle the decoration onto the fresh glaze so it adheres well.