Packing a lemon punch, moist inside with a crunchy top…this lovely lemon drizzle loaf cake is hard to beat, and even harder to resist!
Lemon Drizzle Loaf Cake
Preparation time 20 mins | Baking time 45 mins | Serves 8
For the cake:
- 175g butter, softened
- 175g caster sugar
- Zest of 2 lemons, juice of 1
- 3 eggs, large
- 170g self raising flour
- For the drizzle:
- Juice of 1 lemon
- 110g granulated sugar
- Line a 2lb/900g loaf tin with baking paper or use a readymade paper liner and preheat the oven to 180˚C/160˚C fan/gas mark 4.
- Cream together the butter and sugar until light and fluffy. Add the lemon zest and beat to combine. Work in the eggs one by one, beating well after each addition and adding a tablespoon of flour at any sign of curdling.
- Fold through the flour and then stir through the lemon juice until the mixture is even. Bake in the oven for 45 mins or until a skewer when inserted comes away clean.
- Allow to cool on a wire rack for 5 mins, still in the tin whilst you prepare the drizzle. Stir together the granulated sugar and the juice of 1 lemon. The mixture will still be fairly granular.
- Pierce the top of the cake all over using a skewer. Slowly spoon on the drizzle allowing it to run down the holes, covering the top of the cake, adding more as each spoonful is absorbed. Allow to cool fully and serve.
* Make sure when beating in your eggs that the light and fluffy consistency of the creamed butter and sugar is obtained again before adding the next egg; this will help hugely when avoiding a curdled mixture.