Lovely lemon drizzle loaf

Lovely lemon drizzle loaf

  • Rating: 4 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

A classic recipe for this much-loved citrus sponge with crunchy sugar topping and moist texture

  • Freezable
Nutrition: per serving (10)
NutrientUnit
kcal377
fat19g
saturates11g
carbs49g
sugars32g
fibre1g
protein4g
salt0.6g
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Ingredients

For the drizzle

Method

  • STEP 1

    Heat oven to 170c/150c fan/gas 3½. Grease and line a 2lb loaf tin with baking parchment. Put the butter, caster sugar and lemon zest in a large bowl, and beat with an electric hand whisk until pale and fluffy. Crack in 1 egg, whisk into the butter mixture until well combined, then add 1 heaped tbsp flour and mix again. Continue with the remaining eggs and flour, finishing with any remaining flour and mixing until just combined. Finally, add the yogurt and lemon curd, and fold together with a spatula until smooth. Scrape the mixture into the tin and bake in the centre of the oven for 45-50 mins until golden and risen – a skewer inserted into the centre of the cake should come out clean.

  • STEP 2

    Leave to cool in the tin for 5 mins. For the drizzle, mix the lemon juice and sugars in a small bowl. Transfer the cake to a cooling rack. Using a fine skewer or cocktail stick, poke holes all over the top of the cake. Spoon over the drizzle, scatter with the reserved zest and leave to soak in for 10 mins before serving. Will keep in a cake tin for 3 days.

RECIPE TIPS
MAKE YOUR LEMON DRIZZLE CAKE EXTRA ZESTY
Add the lemon zest at the beginning – that way it gets bashed about a bit during all the mixing, releasing more of its lemony oil into the cake batter. 

Goes well with

Recipe from Good Food magazine, January 2014

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    Overall rating

    Rating: 4 out of 5.18 ratings

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