Lemon Drizzle Loaf

Name: Lemon Drizzle Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 100 g butter (softened); 150 g soft brown sugar; 2 lemons lemon rind (Finely grated); 2 eggs (medium, beaten together); 175 g self-raising flour (sifted); 2 lemons lemon juice (strained); 50 g granulated sugar

A sweet, moist sponge cake scented with lemon zest and finished with a lemon syrup glaze.

1h 5m

Easy

0 favorites

Ingredients

butter (softened) 100 g

soft brown sugar 150 g

lemon rind (Finely grated) 2 lemons

eggs (medium, beaten together) 2

self-raising flour (sifted) 175 g

lemon juice (strained) 2 lemons

granulated sugar 50 g

Instructions

Preheat and Prep

Preheat your oven to 180°C, 350°F, gas mark 4. Using baking parchment or greaseproof paper, baseline a 1lb loaf tin, leaving an 8cm overhang at each end.

Mix Batter

Cream the softened butter and sugar together until pale and smooth. Beat in the lemon rind and eggs (add a tablespoon of flour, if the mixture begins to curdle). Fold in the sifted flour with a metal spoon.

Bake

Slowly spoon the mixture into the prepared tin and level the surface with the back of a spoon. Bake in the pre-heated oven for 45-50 minutes until well risen and golden. Leave in the tin. Using a cocktail stick, prick the top of the cake about 20 times.

Add Topping

For the lemon drizzle, mix the strained juice from the two lemons with the granulated sugar and pour over the top of your sponge. The juice will soak into the cake and leave a crusty, sugary topping.