Lovely lemon drizzle loaf

Lovely lemon drizzle loaf

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(5 ratings)

Prep: 25 mins Cook: 50 mins

Easy

Serves 8 - 10
A classic recipe for this much-loved citrus sponge with crunchy sugar topping and moist texture

Nutrition and extra info

  • Freezable

Nutrition: per serving (10)

  • kcal377
  • fat19g
  • saturates11g
  • carbs49g
  • sugars32g
  • fibre1g
  • protein4g
  • salt0.6g
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Ingredients

  • 200g salted butter, softened, plus a little for greasing
  • 200g golden caster sugar
  • zest 3 large unwaxed lemons (save a little to decorate)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 large eggs, at room temperature
  • 225g self-raising flour
  • 50g full-fat natural yogurt
  • 2 tbsp good-quality lemon curd

For the drizzle

  • juice 1½ lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g granulated sugar
  • 4-5 sugar cubes, crushed
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Heat oven to 170c/150c fan/gas 31⁄2. 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.

  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.

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Comments, questions and tips

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Claireyfairey3
30th Apr, 2015
Works well every time . I always make in a 7" round tin .
lizfisher56
28th Aug, 2014
It took 1 hour 5 minutes to cook on fan in my oven. I've made this a few times and it has always turned out well
OliviaKP54's picture
OliviaKP54
5th Mar, 2014
4.05
Turned out great everybody loved it! Although i forgot to get lemon curd so i made it without.
PePPerMintTea2G's picture
PePPerMintTea2G
27th Oct, 2018
Why do you poke holes in the top of the cake?
goodfoodteam's picture
goodfoodteam
2nd Nov, 2018
Thanks for your question. You poke holes in to allow the drizzle to soak in.
PePPerMintTea2G's picture
PePPerMintTea2G
27th Oct, 2018
Why do you need to use yoghurt? Also can I use lemon flavoured icing (icing sugar + lemon zest& peel) instead of this icing?
goodfoodteam's picture
goodfoodteam
2nd Nov, 2018
Yogurt adds moistness and flavour to the cake. You don't have to use drizzle - although this also helps to create a moist cake. Feel free to replace with your favourite icing.
lizfisher56
8th Apr, 2014
I found that I had to cook this for longer than stated in the recipe. I increased the time from 45-50 minutes to 65 minutes on fan. I realise that this is probably more to do with my oven than your recipe.