Crunchy Lemon Drizzle Loaf
Crunchy Lemon Drizzle Loaf is a moist, zingy cake. Lovely with a cup of tea. Makes 2 1lb loaves or 1 2lb loaf.
Servings: 10 slices per cake
Ingredients
For the cake:
- 1 lemon
- 125 g butter at room temperature
- 180 g caster sugar
- 2 large eggs
- 60 ml milk
- 180 g self-raising flour
- 1 level teaspoon baking powder (5ml)
- Pinch of salt
For the topping:
- Juice of the lemon
- 120 g granulated sugar
Equipment
Instructions
PREPARATION:
- Set the oven to 190°C/170°C fan, gas mark 5/375°F
- (Set to 180°C/160°C fan/gas mark 4/350°F if making one large cake (2lb loaf tin))
- Line the tins with paper liners
- Grate the lemon to get the zest.
For the Lemon Drizzle Loaf:
- In a processor or with a mixer, beat all the cake ingredients together thoroughly – butter, caster sugar, eggs, milk, flour, baking powder, salt, lemon zestYou will have quite a slack mixture - do not worry!
- Pour the mixture into the tins
- Smooth the tops of the cakes with a palette knife and make a slight dip in the centre
- Cook for 25-30 minutes until the cake surface springs back when you touch it lightly with your fingertip
- (Cook a 2lb cake for 50-60 minutes)
- While the cakes are cooking make the topping.
For the lemon topping:
- Juice the lemon
- Mix the lemon juice and sugar well in a small bowl
- When you take the cakes out of the oven, leave them in the tin
- While they are still warm, prick the top of the cakes with a cocktail stick
- Spoon the lemon topping over and leave the cakes in the tin to cool.
Notes
Storage
- Store in the liner in an airtight box in the fridge for up to two weeks
- Lemon Drizzle Loaf cakes freeze well. Wrap in the liner paper and foil or cling film and seal in a plastic box or bag.