Lemon Drizzle Loaf

Hi! I’ve been busy baking today, because my sister is going back to uni after being home for the weekend and insisted she couldn’t leave without something yummy.

So what should I bake? A simple classic: the lemon drizzle cake. I just love it, because it has a chewier crust and a really moist inside, with a crunchy, sugar topping! What could be better?

It’s so easy, and the results are fab, give it a go, you won’t be disappointed!

INGREDIENTS: 

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • finely grated zest 1 lemon
  • 225g self-raising flour

For the drizzle topping:

  • juice 1½ lemons
  • 85g caster sugar

METHOD:

  1. Heat oven to 180C/fan 160C/gas 4.beat 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. (add a bit of the flour if it starts to curdle)
  2. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin with greaseproof paper, then spoon in the mix.
  3. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  4. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle. Leave in the tin until completely cool, then remove and serve

ENJOY

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