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.
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!
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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