Lemon Drizzle Loaf

Herein lies one of the most beautiful, yet elegantly simple cakes to ever grace the baking world (and of course my blog ;] ). Nothing at all fancy about it, yet it has the power to impress everybody I know (except those with a thing against lemons). Cleansing aroma, sweet-piquant flavour, moist texture – it’s almost heavenly…

Lemon Drizzle Loaf

Makes 10 slices

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for the cake

220g unsalted butter, softened

220g caster sugar

4 medium eggs

220g self-raising flour, sifted

2 tablespoons milk

2 unwaxed lemons, finely grated zest and juice

for the drizzle

40g caster sugar


Make the cake: preheat the oven to 180°C (170°C fan)/350°F/gas mark 4, grease a 900g (2lb) loaf tin and line with non-stick baking paper (the base of the tin should be about 20x10cm).

In a bowl, beat together the butter and sugar with an electric mixer (hand-held or freestanding) until light and fluffy. Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next. Mix in the flour until the mixture is smooth, followed by the milk then fold in the lemon zest.

Transfer the mix to the prepared tin and bake for an hour until risen, golden brown and a skewer inserted into the middle comes out clean.

Make the drizzle: combine the lemon juice with the caster sugar in a jug. Poke holes all over the surface of the hot cake with a skewer and pour the drizzle evenly over the cake. Allow to cool completely before removing from the tin and devouring!


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