Cook and Scale
Lemon Drizzle Loaf
10 servings · 65 min total
A buttery, close-crumbed lemon cake soaked with a tart sugar drizzle while still warm. Bright, zesty and impossibly moist.
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
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.