Lemony goodness loaf.

I made a rather yum Lemon Drizzle Loaf  for my mum’s birthday a few days ago and shared a quick snap on my Instagram stories. I had a fair few people message me for the recipe, so I thought I’d pop it here for everyone to enjoy.
It’s super quick and easy to make but sooooo scrummy, Lemon Drizzle is my all time favourite I think.

Ingredients (I usually double up and make 2 cakes and pop 1 in the freezer) –

  • 225g unsalted butter, softened
  • 225g Caster Sugar
  • 4 eggs
  • Finely grated zest 1 lemon
  • Juice of half a lemon
  • 225g Self-raising Flour

Drizzle –

  • Juice 1 1/5 Lemons
  • 110g approx Icing Sugar

Filling –

  • Lemon Curd (I just used an own brand)
  • 300 ml Double Cream (whipped)

Preheat oven to 160 (fan), beat the butter and sugar together thoroughly (I use my Kenwood food processor which makes it all even quicker and easier) Add the eggs, one at a time, mixing in. Sift in the flour (though quite often I can’t find the sift so don’t bother with that part!) Add the lemon zest and juice, mix.

Line a loaf tin (I use this style of liners) Pour in your mix and jiggle to level.

Bake in the middle of the oven for approx 45 minutes (until a skewer inserted into the middle comes out clean). I rotate the cake every 12 minutes or so and cover with tin foil after about 20 minutes (you don’t want it too brown)

Make your drizzle whilst the cake is in the oven.

Once out, prick the cake with a cocktail stick, go all the way through and all over. Pour over your drizzle. Leave in the tin to cool.

Once cooled remove the cake from the tin, take out of the liner and place on your choice of serving platter. Cut the cake in half, lengthways.

Slather on the Lemon Curd, as much or as little as you like. I’m rather generous. Slop on the Whipped Cream, making sure you come right out a little past the edges so your cake looks nice and full when assembled. Pop your top back on, give a little press down to make the cream pop out the sides a bit.
Decorate how you like.

For this cake I cut wide, long slithers of rind from the lemon I juiced, then cut them into thinner pieces. I stuck these on just after adding the drizzle to the top. I then added grated zest aswell. (Fyi the large pieces of rind I don’t actually eat, but they looked pretty!)

I like to use fresh flowers to decorate cakes, they look lovely and it’s a relatively inexpensive option. This time I used Hydrangeas from my In-law’s garden. A word of warning, check what flowers you’re using. Hydrangeas are technically poisonous, but you’d have to eat quite a substantial amount, so I wasn’t concerned, I just removed them before serving.

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