Lemon Drizzle Loaf

I made this during the week for Joanne and her sister Karen, and I think they liked it :) So I decided I would make it for dessert down in Limerick this weekend. Its a simple cake to make its essentially a madeira sponge with Lemon Zest. Something I have learned recently when recipes specify a method never opt for the all in one method of mixing all the ingredients at once or use a food processor. The reason I say this is because it results in a very heavy cake, the purpose of sifting the flour adds the necessary air to the cake making it light and airy.

Ingredients :

225g Margarine, softened( now butter would be nice here but Marg does the job)
225g Caster sugar
4 Eggs
Finely grated zest 3 lemon
225g Self-raising flour

Method :

  1. Heat oven to 180C/fan 160C/gas 4.
  2. Beat together the butter and sugar until pale and creamy(Pic 1), then add the eggs, one at a time, slowly mixing through (Pic 2). Sift in the flour, then add the lemon zest and mix until well combined (Pic 3). Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon (Pic 4).
  3. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Pic 1

Pic 2
 Pic 3
 Pic 4
 Pic 5


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