Step 1: First things first, preheat your oven to 180°C/160°C fan/ gas mark 4. Grease a 900g (2lb) loaf tin. Pop the butter and sugar into a large bowl and beat together until pale and fluffy. Now, gradually beat in the eggs until your mixture is smooth.
Step 2: Next up, sift in the flour and Baking Powder and add the ground almonds, Lemon Extract and lemon zest. Gently mix all of the ingredients together until well combined.
Step 3: Pour into your prepared baking tin and smooth the top. Pop in the oven to bake for 50-55 minutes until your cake has risen and is golden. To test your cake is baked all the way through, pop a skewer into the centre and it should come out clean.
Step 4: Whilst your cake is baking, make the drizzle; mix together the lemon juice and caster sugar and set aside. Once your cake is baked skewer the cake a few times and pour of your lemony drizzle and allow to soak into the sponge. Leave your cake to cool in the tin.
Step 5: Once your cake is cooled, it’s time to decorate! Mix the icing sugar and water together in a bowl to make a smooth pourable icing. Using a spoon drizzle over the top of your lemon drizzle loaf.
Step 6: Finish with a sprinkling of lemon zest! Your lovely lemon drizzle loaf is now ready to tuck into and enjoy!
For a dairy free loaf replace the butter with dairy free margarine.
Why not add 15g of poppyseeds to your cake for a zesty lemon and poppyseed loaf.
This cake will keep for about 5 days, kept in an airtight container at room temperature.
|Per Serving||Per 100 g / ml|
|Fat||25.86 g||22.29 g|
|Carbohydrate||48.00 g||41.38 g|
|Protein||6.29 g||5.42 g|
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