Lemon Drizzle Loaf Cake

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 I haven’t done a baking post in quite some time and of course with Bake Off being back on TV baking is a must for me, naturally I had to bake one of my favourites.. lemon drizzle. I absolutely love cake and chocolate, but then again who doesn’t?! I could literally live off it which may have possibly contributed to the little lady being 9lb 12oz *hides*.

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Ingredients;

200g softened butter

200g caster sugar

4 medium eggs, beaten

250g self-raising flour

For the drizzle;

juice of 2 lemons and 1 whole lemon

100g granulated sugar

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Method;

Preheat your oven to 180°C, fan 160°C, gas 4. Line your loaf tin using parchment paper or a loaf case.

Weigh out your butter and caster sugar adding it to a large mixing bowl and beat with an electric whisk until light and creamy.

Gradually add your eggs, one at a time, beating well after each addition, add a little flour after adding your eggs. Fold in the rest of the flour.

Spread the mixture in the tin and bake for 45-50 minutes, or until a skewer comes out cleanly.

To make your drizzle, squeeze the juice from the 2 lemons into a bowl and stir in 75g of the sugar.

Remove the cake from the oven and pierce it all over with a cocktail stick pouring over your lemon drizzle, leave the cake to cool in the tin.

Slice the remaining lemon and put it in a pan with the remaining 25g sugar and 8 tablespoons of water. Bring to the boil then simmer for 12-15 minutes until the lemon slices are tender, watching that the syrup doesn’t burn.

Arrange the slices on top of the cake.

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Not to blow my own trumpet but it tastes incredible!

I grabbed the recipe from Sainsbury’s and made some adaptions/removed a couple of steps but if you want to follow it step to step then you can find it here.

What’s your favourite cake?

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2 thoughts on “Lemon Drizzle Loaf Cake

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