Lemon Drizzle Loaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 20
Skip to ingredients
For the cake
- 4 x medium eggs
- 8oz butter (softened)
- 8oz caster sugar
- 8oz self-raising flour
- 1 (or 2 depending on how juicy it is) fresh lemons peeled and juiced
For the drizzle
- 4 x medium eggs
- 8oz butter (softened)
- 8oz caster sugar
- 8oz self-raising flour
- 1 (or 2 depending on how juicy it is) fresh lemons peeled and juiced
- 1 (or 2 depending on how juicy it is) x lemons grated and juiced
- 4 tbsp caster sugar
Method
step 1
Weigh out the butter - cut into cubes and soften for about 30 seconds in the microwavestep 2
Weigh out and add the caster sugar, beat together with a wooden spoon or electric mixerstep 3
Weigh out the flour but put to one side. Add the eggs individually, beating fast to add air for a light sponge. If the mixture begins to look lumpy, add in a small portion of the flour, fold in slowly and gently until the mixture is smooth againstep 4
Gradually add the lemon juice, beating the mixture hard to add air for a light texturestep 5
Slowly fold in any remaining flour, ensuring there are no lumps. Spoon the mixture into a pre-greased 2lb loaf tin and Place on the middle shelf of the oven at around 180/200°. Bake for 20 minutes before covering with silver foil and returning for a further 20 minutes or until a sharp knife returns cleanstep 6
Leave the cake to cool (still in the tin) and prepare the Drizzle by heating spoonfuls of sugar with lemon juice in a small pan. Start over a low heat and stirring continuously increase the temperature allowing it to bubble and thicken slightly. Taste the mix and add more sugar accordingly if needed. Add the peel if you wish for it to be candied (optional - can also be presented fresh on top of cake) Once the mixture is a runny but slightly stiffer in texture remove from the heat and pour evenly over the top of the cake
