Lemon Drizzle Loaf

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This classic lemon drizzle loaf is really easy and simple to make and I sure to be a family favourite!

about 8 - 10 slices

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  Lemon Drizzle Loaf

For the Cake:

150 g Unsalted butter (softened)
150 g Golden Caster Sugar
3 Medium Eggs (beaten)
2 Lemon Zest
150 g Plain Flour
7.5 g Dr. Oetker Baking Powder (1 1/2tsp)

For the Drizzle:

1 Lemon Juice

For the Decoration:

1 Lemon Juice
120 g Icing Sugar

preparation

Preparation

For the Cake

Step 1: Preheat the oven to 180°C/160°C/Gas Mark 4. Grease and line a 900g loaf tin.

Step 2: Place the softened butter and sugar in a large bowl and cream together until smooth. 

Step 3: Beat in the eggs, adding a spoonful of flour to prevent the mixture from curdling. Once smooth and combined, stir through the lemon zest.

Step 4: Finally sieve the flour and Baking Powder on top of the mixture and fold in until just combined.

Step 5: Pour the mixture into the prepared loaf tin and bake for 40 – 45 minutes until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and pour over the juice of 1 lemon and allow to soak into the cake. Leave the cake to cool in the tin for 20 minutes and then place on a wire rack to cool completely. 

To Decorate

Step 6: Once the cake is completely cooled, sieve the icing sugar into a bowl. Gradually stir through the lemon juice until you a pourable icing consistency, you might not need to add all of the lemon juice.

Step 7: Pour the icing over the top of the cake and use a palette knife to smooth the icing to cover the top of the cake, allow the icing to drip down the sides of the loaf. Allow the icing to set for a few minutes.

Step 8: Finish with a sprinkling of lemon zest and you’re ready to serve your lemon drizzle cake! 

Nutritional Information for the recipe Lemon Drizzle Loaf

Per Serving Per 100 g / ml
Energy 1382 kJ
330 kcal
1537 kJ
367 kcal
Fat 15.71 g 17.46 g
Carbohydrate 42.35 g 47.05 g
Protein 4.08 g 4.53 g

preparation

Preparation

For the Cake

Step 1: Preheat the oven to 180°C/160°C/Gas Mark 4. Grease and line a 900g loaf tin.

Step 2: Place the softened butter and sugar in a large bowl and cream together until smooth. 

Step 3: Beat in the eggs, adding a spoonful of flour to prevent the mixture from curdling. Once smooth and combined, stir through the lemon zest.

Step 4: Finally sieve the flour and Baking Powder on top of the mixture and fold in until just combined.

Step 5: Pour the mixture into the prepared loaf tin and bake for 40 – 45 minutes until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and pour over the juice of 1 lemon and allow to soak into the cake. Leave the cake to cool in the tin for 20 minutes and then place on a wire rack to cool completely. 

To Decorate

Step 6: Once the cake is completely cooled, sieve the icing sugar into a bowl. Gradually stir through the lemon juice until you a pourable icing consistency, you might not need to add all of the lemon juice.

Step 7: Pour the icing over the top of the cake and use a palette knife to smooth the icing to cover the top of the cake, allow the icing to drip down the sides of the loaf. Allow the icing to set for a few minutes.

Step 8: Finish with a sprinkling of lemon zest and you’re ready to serve your lemon drizzle cake! 

Nutritional Information for the recipe Lemon Drizzle Loaf

Per Serving Per 100 g / ml
Energy 1382 kJ
330 kcal
1537 kJ
367 kcal
Fat 15.71 g 17.46 g
Carbohydrate 42.35 g 47.05 g
Protein 4.08 g 4.53 g
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