Lemon Drizzle Loaf

Our Lemon Drizzle Loaf recipe is so moist, it's a firm favourite with both staff and customers alike here at the Larder.

Lemon Drizzle Loaf Recipe

 

This will require a 8 x 21cm loaf tin

Ingredients for cake mix:

225g of margarine

225g of caster sugar

4 eggs

225g of self raising flour

zest of 1 lemon

Ingredients for lemon drizzle topping:

Juice of 1 1/2 lemons

85g of caster sugar 

 

Method:

Pre-heat oven to 160*c/Gas mark 3

1. Beat the margarine and sugar together with a mixer or electric hand whisk until light and fluffy then add the eggs in one by one

2. Sift in the self raising flour and lemon zest and fold in with a wooden spoon

3. Place mixture into a lined loaf tin (8 x 21cm) and smooth out the top

4. Bake in a pre-heated oven at 160*c/Gas mark 3 near the bottom of the oven for 50 mins

5. Use a skewer to check the centre of the cake is baked before removing from the oven

6. For the topping mix the sugar and lemon juice together.

7. Once the cake has cooled slightly prick holes into the top of the cake and pour over the drizzle. The juice will sink into the cake and the sugar will create a crisp top 

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