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

Ingredients
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.