Lemon Drizzle Loaf

Lemon Drizzle LoafCake

  • oil or melted butter, for greasing
  • 1 1/2 cups all-purpose flour
  • 1 T baking powder
  • 3/4 cup unsalted butter, softened
  • generous 3/4 cup superfine sugar
  • 3 eggs, beaten
  • 1 egg yolk
  • finely grated rind of 1 lemon
  • 2 T lemon juice
  • fine strips of lemon zest, to decorate

Syrup

  • 3/4 cup confectioners’ sugar
  • 3 T lemon juice

1. Preheat the oven to 350°F. Grease and line a 5-cup loaf pan.

2. Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs, and egg yolk. Beat well until the mixture is smooth, then stir in the lemon rind and juice.

3. Spoon the mixture into the prepared pan and smooth the surface with a spatula. Bake in preheated oven for 40-50 minutes, or until well risen and golden brown.

4. Remove the pan from the oven and transfer to a wire rack. For the syrup, put the confectioners’ sugar and lemon juice into a pan and heat gently without boiling, stirring, until the sugar dissolves.Lemon Drizzle Loaf

5. Prick the top of the loaf several times with a skewer and spoon the syrup over it. Let cool completely in the pan, then turn out, sprinkle with strips of lemon zest, and serve in slices.

1 Mix, 100 CakesYield 8-10 servings

From 1 mix, 100 cakes

Katie: I loved this cake! It was not hard to make and tastes wonderful! This would be great to serve for just about any occasion. I only cooked it 30 minutes, and you can see that the edges got quite done, but it did not take away from the cake flavor. I think I’d check it sooner next time to see if it is done earlier. Somehow my cake was sorta holey in the middle, and I am not sure what happened there. It might be because when I turned it out onto the cutting board upside down, I cut it that way instead of flipping it again. By the way, the picture in the cookbook showed the cake with a depression in the middle just like mine, as seen above.

Lemon Drizzle LoafGray:  This was great!  I’m not a huge cake fan, but this one was awesome.  It is light and fluffy and not too sweet or overly rich.  It has just enough sweetness and the lemon gives it a real brightness of flavor.  I think this would make a great cake to serve at tea!

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