Tuesday, 10 July 2012

Food: Lemon Drizzle Loaf Cake

It wasn't until I started uploading these recipes that I realised I seem to have a bit of a thing for lemons. Who knew!?

This recipe is a surefire winner; it's easy, it's tasty and one my favourite things is that it's simple to transport because the drizzle icing doesn't go everywhere like buttercream and frosting do.

I doubled all of the ingredients and made two of these - one  packaged up in paper as a gift for a lovely lady called Kit who was celebrating her 92nd birthday! I think you deserve lots of cake when you reach your 90s...

To make one cake you will need:
-225g unsalted butter
-225g self raising flour
-225g caster sugar
-4 eggs
-Lemon zest (I used 2 small lemons)

-85g caster sugar
-Lemon juice


  • Put the oven on to 180c and line a loaf tin with greaseproof paper.
  • Cream the butter and sugar until pale. Add in the eggs, one at a time, and mix through.
  • Sift in the flour and add in the lemon zest, mix together and then pop into the loaft tin
  • Leave in the oven for about 40-50mins
  • Once out of the oven, prick all over with a fork. Combine the lemon juice and caster sugar and then pour the drizzle mix all over the prickled cake.
  • Wait until the cake has cooled and then remove from the loaf tin.
Lastly, try not to eat this all in one go! It's ridiculously moreish...


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