It’s lemon season around here and my Mum kindly gave me a bowl full recently. A friend of mine had recently mentioned a couple of times that he quite likes Lemon Drizzle Cake and wondered if had I ever made it. I couldn’t recall that I had and set out to find a recipe to add to my collection. It turns out that Lemon Drizzle Cake is just a Lemon Syrup Loaf, and yes I have made it before. I decided to try another recipe by The Londoner who blogged about making this recipe for someone to show them that it was better than Starbucks. It’s ridiculously easy, chucking nearly everything into a bowl and mixing together before whipping it into the oven. I love how fast the loaf is to make, and how moist it is. After making one loaf I quickly realised that it’s probably always worth making two… one just didn’t seem to last very long. I have decided now that I prefer the recipe from The Londoner. The reasons I prefer it are because it has less ingredients than others, is faster to make, has a shorter cooking time, it’s easier using my handmixer than a food processor (plus less dishes) and I thought it tasted better. I think that the lemon syrup is absorbed better when you poke holes through the loaf rather than just pouring on top like the other recipe I tried. If you are looking for a Lemon Drizzle Loaf recipe then you must try this one!
Lemon Drizzle Loaf
170g Self raising flour (1 1/4 cups)
1t Baking powder
170g Caster sugar (3/4 cup)
170g Butter (room temperature/softened)
2 Lemons, zested and juiced
110g Icing sugar (3/4 cup)
Heat your oven to 180ºC, then line and grease a loaf tin. Place eggs, self raising flour, baking powder, caster sugar, butter and lemon zest in a large bowl. Mix with a handmixer (or cake mixer/food processor) until ingredients are well mixed and smooth. Tip into your loaf tin and bake for around 30-35mins. While this is in the oven make your lemon drizzle by mixing your lemon juice and icing sugar until all the powder is dissolved. After the cake is ready (knife comes out clean) poke holes all over it making sure your skewer reaches the bottom of the loaf. Pour your lemon syrup over the loaf and leave to absorb and loaf to cool before removing from the tin.
Recipe from The Londoner