I love the zesty sugary crust on this Double Lemon Drizzle Loaf Cake. Pouring the drizzle mixture onto the cake when it's just out of the oven ramps up it's zingy lemon flavour and ensures the cake stays lovely and moist. It's a forgiving cake in many ways and will happily sit in a cake tin for up to 5 days and it also freezes well too (just wrap it in clingfilm and then foil).
I think it has to be one of my all time favourites, especially when I serve it sliced and spread with homemade lemon curd and a dollop of clotted cream. I've even made french toast with the stale ends before for a little weekend breakfast treat. Make it today - I promise you wont be disappointed.
DOUBLE LEMON DRIZZLE LOAF
| Serves: 10 slices | Prep Time: 10 Minutes | Cook Time: 50 Minutes | Total Time: 1 Hour |
- 225g Butter, softened
- 225g Golden Caster Sugar
- 4 Eggs
- 225g Self Raising Flour
- Zest 2 Lemons
- For the Drizzle:
- 85g Caster Sugar
- Juice of 2 Lemons
- Zest of 1 Lemon
- Step 1: Preheat the oven to 180C/160C Fan and line a 2lb Loaf Tin with Baking Paper.
- Step 2: In a large bowl cream the butter and sugar together until pale and fluffy.
- Step 3: Gradually beat in the eggs then fold through the flour and lemon zest.
- Step 4: Pour into the prepared tin and bake for about 50 Minutes until skewer comes out clean.
- Step 5: In a small bowl mix together the sugar, lemon juice and zest then pour over the still warm cake.
- Step 6: Leave to cook completely before removing from the tin.