09/03/2025
Recipe Alert π¨ π³ππππ βπ«ππππππβ π³πππ
This lemon drizzle loaf is packed with lemon flavour - a lightly lemony loaf gets doused in a tangy, lemon glaze. I prefer this version to the one which uses a lemon syrup, as the glaze sets and provides a lovely crackle on the top.
The recipe is shared below, so you can hit save. Alternatively comment βLemon Drizzleβ and Iβll send you the blog link :)
LEMON LOAF CAKE
160g softened butter, at room temperature, cut into 2cm cubes
170g self-raising flour
170g caster sugar
1/4 tsp bicarbonate of soda
1/2 tsp baking powder
30g ground almonds
4 large eggs
40ml milk
1.5 tsp vanilla essence
Zest of two lemons
Pre-heat your oven to 160 degrees Celcius. Line a 900g loaf pan with baking paper.
Rub the lemon zest and sugar in a large bowl, to release all the oils.
Sift the self-raising flour,almonds,baking powder and bicarbonate of soda into the same bowl.
Add the cubed butter to the dry ingredients. It is important that the butter is soft enough to easily mix in.
In another bowl, add the eggs, milk and vanilla and whisk to incorporate everything.
Pour in half of the wet ingredients into the bowl with the butter and dry ingredients.
Beat for about 30 seconds until everything is incorporated.
Then add in the rest of the wet ingredients and mix for another minute to make sure everything is incorporated and the mixture has increased a bit in volume.
Add the batter to the cake tin and bake for about 30 - 40min or until a toothpick inserted comes out clean.
GLAZE
120g icing sugar
3 tablespoons lemon juice
Mix both ingredients together and set aside. Let the cake come out of the oven and stand for five minutes, then poke a few holes with a toothpick on the cake. Pour the glaze over whilst still in the tin and let it sit for an hour before removing. Enjoy !
Iβm an actuary but profession and a baker by passion. I love experimenting and creating new recipes, and the sharing them with family and friends !
