Lemon drizzle loaf

Lemon drizzle loaf

By
From
Leiths How to Cook
Makes
1 x 500 g loaf cake
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
100g butter, plus extra to grease
1 large lemon
2 eggs
2 tablespoons milk
125g self-raising flour
1 scant teaspoon baking powder
100g caster sugar
50g granulated sugar

Method

  1. Heat the oven to 170°C. Grease a 500 g loaf tin, then line the base and short sides with a piece of greaseproof paper that extends over the sides. Finely grate the lemon zest and squeeze the juice. Beat the eggs and milk together in a small bowl. Sift the flour and baking powder into a large bowl and stir in the caster sugar. Cut the butter into small cubes and add to the bowl. Add the egg mixture and lemon zest and beat with an electric whisk until smooth, about 1 minute. The mixture should have a dropping consistency (see note).
  2. Pour the mixture into the prepared loaf tin and bake for 35–40 minutes, or until the top springs back when pressed lightly. Test by inserting a skewer into the centre; it should come out with a few moist crumbs but no raw mixture.
  3. Leave to cool in the tin for 5 minutes before turning it out onto a wire rack to cool a little more. Put the granulated sugar in a small bowl and stir in enough lemon juice to make a runny syrup. Return the cake to the tin while still a little warm and pour the syrup over the loaf. Leave to cool completely, then remove the cake from the tin by lifting the greaseproof paper ends. Cut into slices to serve.

Variation

  • Lime drizzle cake: Use 2 limes in place of the lemon.

A note on dropping consistency...

  • To check the consistency of the mixture, lift a spoonful up; it should hold briefly for a few seconds on the spoon, then fall without any encouragement. If the mixture runs off the spoon, it is too loose. If it doesn’t drop at all, or takes longer than a few seconds to drop, it is too stiff.
Tags:
Leiths School of food and wine
cookery course
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