Lemon Drizzle Loaf

Name: Lemon Drizzle Loaf
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 10 servings
Cuisine: British
Ingredients: 230 g wheat flour; 2 tsp baking powder; 1 pinch salt; 200 g white sugar; 180 g butter; 3 egg; 3 lemon; 4 tbsp milk; 80 g powdered sugar

Prep45 minCook50 minTotal95 minDifficultyEasy

Ingredients

10 servings

Contains: Gluten, Milk, Egg

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 352.6; total 3526.2
Protein: 5.1 g; total 50.8 g
Carbs: 48.6 g; total 486.1 g
Fat: 16.3 g; total 163 g

Estimated · based on 9 of 9 ingredients

Nutrition data: USDA FoodData Central

A buttery, close-crumbed lemon cake soaked with a tart sugar drizzle while still warm. Bright, zesty and impossibly moist.

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Method

1
- white sugar 200 g
- butter 180 g
- egg 3
Cream the butter and sugar — Heat the oven to 175°C/350°F and line a loaf tin. Cream the butter and sugar until pale, then beat in the eggs one at a time.
2
- wheat flour 230 g
- baking powder 2 tsp
- salt 1 pinch
- lemon 3
- milk 4 tbsp
Fold in the dry ingredients — Fold in the flour, baking powder and salt with the zest of two lemons and the milk to a smooth batter. Scrape into the tin.
3
Bake the loaf — Bake for 45-50 minutes until golden and a skewer comes out clean.
4
- lemon 3
- powdered sugar 80 g
Drizzle with lemon syrup — Mix the juice of all three lemons with the powdered sugar and spoon it over the warm loaf so it soaks in. Cool before slicing.

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