Lemon Drizzle Loaf
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 |