Tuesday, 28 February 2012

Lemon Drizzle Loaf Cake

This Lemon Drizzle Loaf Cake recipe hails from another new addition to my cookbook collection, The Primrose Bakery Book. I am in love with this book, it is brimming with lots of delicious and yummy cupcakes, cakes, biscuits and other bakes. There are so many recipes I want to try but I opted for this simple and classical Lemon Drizzle Loaf Cake to begin with. This recipe was very easy and quick, only complaint I would have is the baking times were off considerably, had to bake for an extra 20 minutes. Despite that small issue this cake is very yummy and moreish. The sponge is fluffy yet moist with its sweet tart flavour and finished off with a crunchy tangy sugar topping.

Lemon Drizzle Loaf Cake

Makes 8-10 slices

155g self-raising flour, sifted
1 tsp baking powder
155g golden caster sugar
20g cornflour
155g unsalted butter, at room temperature, plus more for greasing the tin
3 large eggs
grated zest and juice of 1 lemon

For the drizzle
160g granulated sugar
juice of 2 lemons

Preheat the oven to 180oC/fan 160oC/gas mark 4. Grease 1 x 900g/2lb loaf tin and line with baking paper or a loaf tin liner.

Sift the flour, baking powder, sugar and cornflour into the bowl of a food processor. Pulse the mixture for about 4 seconds until evenly mixed. Add the butter, eggs and lemon zest and juice and process briefly until evenly blended (about 10 seconds).

Pour the mixture into the loaf tin and level the top with a spatula. Bake in the centre of the oven for about 35-40 minutes, until golden brown and a skewer inserted into the centre of the loaf coms out clean. Let the loaf cool in its tin.

Make up the drizzle by stirring the sugar into the lemon juice in a jug and mixing well. Prick the surface of the loaf all over with a fork. Pour the drizzle over the loaf and allow it to set, before removing the loaf from the tin and serving. Keep any uneaten loaf in an airtight container at room temperature for 3-4 days.


Kelly-Jane said...

Oh it looks moist and gorgeous, I could do with a slice right now :)

Jacqueline Meldrum said...

Mmmmmmmmm, that is my kind of loaf cake. I love all that is lemon :)

Cupcake Crazy Gem said...

Usually I think loaf cakes are soo boring and always whizz by them super quick in my google reader but there is something about lemon drizzle that just draws me in! and yours is especially inviting! with that thick layer of sugary drizzle on top - yum! good job!

Heather said...

Looks marvellous! I think I will try it for next week's office treat.

Kim said...

Mmmm looks delicious! Lemon drizzle is my favourite.

Chele said...

Classic recipe - can't be beaten ;0)

Angela said...

That looks amazing!!!

Lisa said...

Beautiful cake - beautiful photos! (Loved the yellow gerbera touch!)

I've got a lovely Lemon Drizzle recipe - I think it's from the Hairy Bikers - which I haven't made for some time. I'm now feeling inspired. And hungry!!

Caroline said...

It looks lovely! Really moist and light, I do love a good lemon drizzle! Shame the timings were off, but I don't think I'd expect a loaf cake to be cooked in 35-40 minutes. Most recipes for 2lb loaf cakes specify at least 50 minutes cooking, often more!

Anonymous said...

Thanks for sharing this recipe which I have recently tried and was so impressed, I made another a day later! A gorgeous texture and absolutely delicious!

iksyy said...

this cake looks sooooo delicuos makes me hungry LOL